I had to take on a baking project today because 1) you know I can’t stand an empty cake plate and 2) I’ve single-handedly demolished every last Milk Dud in the house and had to have something else to move on to. Besides (and I know this is bizarre), about six months ago I decided on a freak impulse to hoard canned pumpkin (don’t ask), and now I’m doing my best to make a dent in my stash. So far I’ve made pumpkin bread, pumpkin bars, and most recently, this perfect layer cake. It’s gorgeous to look at and filled with warm, autumnal spices that will make your house smell amazing and bring a smile to everyone you serve it to. And I have no reservations in making such bold promises.
Please, please make this cake immediately! Carrots are on sale, people! They’re an excellent source of antioxidants and vitamin A, for pitty’s sake! A big hunk of cake pairs swimmingly with a glass of calcium-rich milk! And seriously, do you really need a reason?!!
This morning I’m hanging out at home with two of my punks who are off of school for the long weekend. One of them will probably sleep until noon and the other is already wide awake, munching on Cheerios and playing on the computer. As for myself, I’m doing my best to avoid crummy chores such as folding laundry, making beds, and scraping blue toothpaste out of bathroom sinks. I’ve headed into the kitchen to see what kind of housework diversion I can cook up!
Oh, the joys of brown-bagging it. Even though the food selections have gotten much better now that my daughter’s in middle school, she is still not much of a hot lunch fan. When pressed (like when our fridge is void of deli meat and the pantry holds no bread), she’ll grudgingly settle for the cafeteria’s salad bar.
I brought this coffee cake as part of a hostess gift. I love to make this cake when fresh blueberries are on sale, but it could of course be made with frozen berries in the dead of winter. Speaking of freezing, I’ve doubled the recipe and frozen one for a rainy day; I’ve made it in round cake pans, loaf pans, and muffin tins too, with no trouble. You’ll be a welcome overnight guest wherever you go if you take this coffeecake along, or try it out on guests of your own!
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