Recipes

Adaptables

 

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Basics

Harvest Breakfast/Coffee Cake

This wonderful Autumn cake recipe is forked from my Very Adaptable Coffee Cake recipe. I hope you enjoy it and that it helps to show how adaptables can be used in the WYHIWYN ¹ style of cooking.

Getting Started

Gather your ingredients and preheat your oven to 180° C. or 350° F.

Ingredients

Quantity	Dry Ingredients
300 g.	Flour
200 g.	Sugar 2
10 g.	Backing powder
5 g.	Baking Soda
4 g.	Salt
4 g.	Cinnamon
1 g.	Nutmeg
1 g.	Cloves
3 g.	Ginger

	Wet Ingredients
125 ml	Oil 3
125 g.	Yogurt
4 large	Eggs
485 g.	Pumpkin (pureé)
450 g.	Apple (chopped)
100 g.	Raisins
100 g.	Walnuts

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Using a wire whisk combine the dry ingredients together so that the baking powder, baking soda and salt are distributed in the flour and sugar.

Whisk the spices into the flour mixture until evenly distributed.

Stir the wet ingredients in to the dry ones until a nice thick dough forms.

Pour the dough into a 9x13 baking pan and bake for about 45 min. You will know your cake is done when you stick a knife in the middle and it comes out clean.

Footnotes

1. WYHIWYN = What You Have is What You Need. ↩

2. A note about sugar: This particular version of the coffee cake adaptable draws most of it’s sweetness from the fruit, especially the raisins or dates. If you leave those away, you may want to increase the sugar a bit. ↩

3. If you are weighing your ingredients directly into the bowl, 125 ml of oil weighs around 90 g. ↩