4 Reviews | Be the first to review!
Reviews
christakoz on 9.20.2010
This review is for the cake only, we thought the glaze would add too much sugar for us for the morning.
The cake itself was great, and the addition of whole wheat flour add a yummy, early morning texture that we both enjoyed!
Thanks for sharing!
erinsmommy on 9.24.2010
Since we didn’t have ramikins we decided to use a muffin pan. We also substiuted the cake flour for regular flour and they turned out WONDERFUL. Light fluffy, I felt like I could eat 4-5. Will definitely make again.
One setback was the maple glaze. We didn’t like the taste of it so used the cream cheese frosting instead. Still wonderful.
Anna & Chelsea on 4.6.2011
Loved these! I skipped the glaze since I don’t like maple and went for butter all over…so easy and yummy.
kmkrueb on 5.6.2011
These pumpkin cakes were so delicious, and such a unique twist from my usual pancakes. I really loved the flavor and the glaze, of course. These might need to be a once-in-awhile treat, because I’m guessing they aren’t too healthy…
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14 Comments | Be the first to comment!
Comments
katejudy311 on 9.9.2010
Oh my, cake for breakfast…I am so excited to try this recipe. It is just in time for fall. Will let you know how they turn out!
mlperry9802 on 9.17.2010
These look so tasty and I love that it is for a small portion! I’ll have to try these out.
outlawwithgrace on 9.17.2010
It looks amazing. Great photo to. After all, that’s what makes it sound so amazing!
fatuglyrhino on 9.17.2010
These look delicious. But by my calculation, at close to 600 calories apiece (with the glaze) i would tend to think of them more as dessert than breakfast. I like that the recipe only makes two…a perfect late night snack for me and my husband. Most desserts recipes yield at least 4 servings.
Pretty. Good. Food. on 9.17.2010
This looks sooooo good. What a perfect Fall treat! Mmmm
sue04 on 9.20.2010
This cake was outstanding, so moist and the flavor was fantastic. My glaze however, tasted like powdered sugar and I even added extra pure maple syrup, next time I will dab it with a cream cheese frosting. Loved the cake, it is a keeper!
rmetzger on 9.20.2010
This looks good but I don’t have whole wheat pastry flour. I’ve never seen it at the grocery store but then I’ve never heard of it before. What can I substitute in place of this?
HowSweetEats on 9.23.2010
rmetzger – all purpose flour should work fine. I usually interchange the two with success. And whole wheat pastry flour is in my organic/health food section!
carousellady on 9.27.2010
Sounds wonderful.
Can this be made wiith canned pumpkin. Same ratio?? Thank a lot..
Cathy Bray on 10.31.2010
Can’t wait to try these!
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