Wednesday, October 14, 2009

too soon

I've taken to trying to bake as much as I can on the weekends in order to enjoy my weeknights more. Up until this week, we were enjoying evening walks in the beautiful fall weather. Now it just got so cold and rainy way too fast. Nonetheless, I digress, Sunday I made this snack cake in order to capture pictures of it in the daylight. It is already getting dark so early and I hate the way the pictures turn out with artificial light! I love this snack cake because it isn't too sweet at all, instead perfectly pumpkin-y and perfect for breakfast or a mid-morning snack.

Pumpkin Oat Snack Cake
1 spray(s) cooking spray, flour-variety recommended
1/2 cup(s) butter, softened
1 1/2 cup(s) packed light brown sugar
3 large egg(s), beaten
2 cup(s) canned pumpkin
1/4 tsp table salt
1 tsp pumpkin pie spice, or more to taste
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) uncooked quick oats
2 1/2 tsp baking soda
1/2 C chopped walnuts

Preheat oven to 350ºF. Coat a 10- X 15-inch baking dish with cooking spray.

Using an electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats and baking soda; mix thoroughly. Pour batter into prepared baking dish and place walnut halves on top so there will be 1 walnut in the center of each piece of cake. Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes.

Cool in pan and cut into 24 pieces. Yields 1 piece per serving.

original recipe from


Amanda said...

I hear you on disappearing daylight. I don't know what I'm going to do!!

Looks great, and perfect for cold weather.

Anonymous said...

Can you come over and bake for me??