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A terrific cake! We froze it a month before Thanksgiving, defrosted it in the refrigerator overnight and brought it out in the morning to room temp. Had it for breakfast AND dessert. Thanks!
SO good!!!! Not that it needed changes but I was going by what I had on hand. I used butter instead of margarine. I didn't have butter flavoring or orange extract so used 1/2 tsp vanilla, 1/2 tsp. maple extract, 2 tsp orange juice. I also added 1/8 tsp. cardamom to flour mixture and when cool I topped with a powdered sugar glaze with vanilla and cinnamon. YUM!!!
so i did not read the recipe before i started putting the cake part of the ingredients in the mixer bowl. i put the spices that belonged in the pecan mixture in it. oh well i baked in anyway and it was delish. i also made my own pumpin pie spice. 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and 1/8 tsp cardamom
Wow, delicious! I used just a 1/4 teaspoon of the orange extract, and more vanilla instead of the butter extract. I also used nonfat sour cream, and only 1/4 cup of the brown sugar. I like how you can taste the orange, pumpkin, spice and filling, but none overwhelms the other. Made this as muffins - a dozen and a half little treats, baked for 24 minutes. I have been wanting to make this recipe for a long time, and it did not disappoint!
Excellent recipe! I adjusted it for High Altitude and baked it in two small loaf pans, it came out wonderfully moist with just the right touch of pumpkin flavor. Thank you for sharing a great "keeper" recipe!
This coffee cake received rave reviews from everyone here. I used butter, left out the butter flavoring, and used orange juice concentrate. The flavor was excellent.
I made this,on Sunday for dinner. I had opened a can of pumpkin puree for Canadain Thanksgiving in October, and I froze the unused portion in a ziploc bag. The cake was easy to prepare, and tasted awesome. DH had some for breakfast, he loved it. I used real butter, and 1 tsp each vanilla and orange extracts. I served it with caramel low fat ice cream, mmmmm. Thank you for a fabulous recipe.
This was very good. I put it in a bundt pan and used butter instead of margerine. Very tasty!
A great fall recipe - moist and wonderful flavour. I used butter instead of marg - omitted the butter flavouring and didn't have orange extract so upped the vanilla to 1 tsp. And my pumpkin spice combo was 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and 1/4 tsp mace. Thanks so much for this recipe!
Oh Mirj, this is a lovely cake! I made 1/2 a recipe and baked it in a loaf pan. In exactly 35 minutes, it was done to perfection. I used this recipe for Exceptional Pumpkin Pie Spice and otherwise made as written. I am glad that you mentioned the _curdled_ look because mine sure had it. ;-) Thanks so much for sharing your recipe!