My friend told me she went to Caribou to order a PSL, and they were like, “Sorry, I think we’re out of that…for the season.” What the what??
First of all, how? It was only the beginning of October. Poor, poor logistical PSL planning. Second of all, why would you say that? Like she will ever be coming back to the store until Peppermint White Chocolate Mochas come out in November. Bad, bad, customer loyalty strategy.
And don’t tell me you don’t enjoy the occasional Pumpkin Spice Latte because all the “basic white girls” are way too into them, and you are definitely not a basic white girl. You are.
Ok, so you’re not. But you do like them. I know you do. Here you go: http://www.huffingtonpost.com/2014/09/17/pumpkin-spice-latte_n_5837930.html
I can’t tell what this cake is. I know I titled this a “pound cake,” as did the original recipe creator (cake). And the recipe is, by all means, a finnickish cake method of whipping and folding (cake), rather than a simpler dump-and-stir quick bread. But where is all the butter typically found in pound cakes? It’s been replaced in large part by…greek yogurt. Protein cake masquerading as pound cake.
Another thing: all these pics are orange with a tinge of blue (bonus points for complementary colors wheel baking). Are you a hot or cold cake? Filled with warm spices or touched by a bit of freezer frost?
I thought I was being, like, ultra-brill in using this salted caramel greek yogurt. I thought it would add interesting flavor. Turns out, it was average-brill. I couldn’t taste it, but I’m sure the full-fat yogurt did loads for the moistness of the cake. I’m sure you could try this with low-fat yogurt, but I’m guessing it would not be as good. It’s like switching skim milk for half and half in your coffee. Perfectly adequate, but just not as satisfying.
I’ll try and be ultra-brill/not basic next week.
One definitely ultra-brill thing that happened: slathering a warm slice of this bread with bourbon maple syrup like I was eating pancakes made of pound cake. Legit, if you ever try French-toasting pound cake (like this angel food cake I did once), please let me know about it.
Gone in sixty seconds,
Greek Yogurt Pumpkin Pound Cake
Adapted from I Wash…You Dry
1/2 cup butter
1 cup sugar
1/2 tsp vanilla extract
1/2 cup salted caramel Greek yogurt (full fat)
1/2 cup pumpkin puree
1 1/2 cups flour
1/2 tsp baking powder
1/8 tsp baking soda
1 tsp pumpkin pie spice
Remove the eggs, butter, and yogurt from the fridge and let sit at room temperature for about 30 minutes to take the chill off.
Grease and lightly flour an 8″x4″x2.5″ loaf pan. Preheat oven to 325 degrees F.
Place the butter in the bowl of your stand mixer and beat for a minute on high speed. Gradually add the sugar and let it mix on medium-high speed for 10 minutes, scraping down the sides of the bowl occasionally.
Once the butter is light and fluffy, add the vanilla and beat for about 30 seconds. Add one egg at a time, beating for 1 minute between each egg.
In a separate bowl combine the flour, baking soda, baking powder and pumpkin pie spice, whisking to combine.
With the mixer on low speed, add one-third of the flour mixture, blending until just combined. Add one-half of the Greek yogurt, then one-half of the pumpkin puree, blending until just combined. Repeat the additions, ending with the final one-third of the flour mixture. Remember to scrap the sides of the bowl occasionally to make sure it’s being properly incorporated.
Blend until the mixture is smooth.
Pour batter into prepared cake pan and bake at 325 for 65-75 minutes or until a toothpick inserted in center comes out clean.
Let cool in pan on wire rack for 10 minutes. Then remove the cake from the pan and let cool to room temperature. Once cake is completely cool, cover and let sit over night, wrap well and freeze or enjoy immediately.