Tomorrow my office gets a Pumpkin Cinnamon Bun Cake. It's a different recipe because it uses yeast and starts in a cold oven. I was a little worried about my yeast--it's pretty old but I keep yeast in the freezer and it seems to last forever when you do that. It rose nicely and the cinnamon and pumpkin filled the kitchen with good smells. The original recipe is an 8x8 size that feeds 9 people or so. I doubled the recipe and used a 9x13 pan. I nearly thought I would be cleaning the oven again. It rose high in the pan but no spillover. It came out all bubbly and crusty. After 30 minutes of cooling, I mixed a cream & powdered sugar glaze and drizzled that over the cake. Looks great--hope it tastes as wonderful as it looks.
Tuesday, November 16th, 2010