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.


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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  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.