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A fun fall cake recipe that can be enjoyed as dessert but healthy enough for breakfast or a snack.
Preheat oven to 325ºF. Grease a 9×9 baking dish.
In a small bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon and salt and mix well.
In a large bowl, whisk the grapeseed oil and sugar until combined. Add the eggs, yogurt, vanilla and pumpkin and mix until fully incorporated. Add in the flour mixture and stir to incorporate the dry ingredients.
Pour the batter into the prepared pan and bake for40-50 minutes until a toothpick inserted comes out clean.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!