Today I am another year closer to being 1/2 a century old.
I’m my mother’s age. Not mine!
It doesn’t seem like I should be already.
Not once has turning another year older bothered me.
It has amazed me though. Amazed me that I am actually that old.
Amazed me that I don’t feel any different than I did as a young girl.
This year is my first year away from my family for my birthday. That is the part that is the hardest for me. I guess Grumpy has a lot of work on his hands today to make up for all the love and attention I would have gotten at home. ;o)
While your here, enjoy a piece of this yummy coffeecake with me, I made two of these and took them to work this week and they were devoured in no time. I even heard one co-worker say that she “didn’t even breath in between bites”! Make this if your feeling like pumpkin. If you’ve had enough of it already, save it for another day. It will be worth it, I promise!
Caramel Frosted Pumpkin Pie Coffeecake
A delicious pumpkin cake with a caramel frosting. Delicious as a dessert or brunch cake.
Preheat oven to 325. In large mixing bowl mix butter and sugar until creamy. Mix in pumpkin, sour cream, eggs, and vanilla. Set aside.
Place dry ingredients in a mixing bowl and stir to combine. Add flour mixture to wet mixture gradually and mix on medium speed until thoroughly combined.
Divide batter between 2-9" round baking pans that have been coated with cooking spray. Sprinkle each cake with 1/4 cup of candied walnuts. Bake for 25-30 minutes or until cake is set and a toothpick comes out dry when inserted in the center of the cake.
When the cake is done, make the frosting. Place combined sugar and butter in a heavy saucepan.
Cook until sugar and butter is melted, stirring only occasionally until mixture comes to a boil. Boil 2-3 minutes then add milk, vanilla, salt, and Karo syrup and boil another 1-2 minutes.
The mixture will begin to thicken. Remove from heat and stir until no longer bubbly, the frosting will be shiny and easy to pour.
Drizzle evenly over both coffeecakes. Cool, cut, and enjoy!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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