Something For Those Who Are Tired of Pumpkin Spice November 15, 2016

I don’t know about you, but I’m not actually a devoted fan of all things pumpkin spice.  Don’t get me wrong, I truly love cinnamon, cloves, and nutmeg, but I don’t see the need to shove it into every food item in sight just because the calendar hit September.  I do enjoy the occasional pumpkin roll or muffin, but I’m decidedly Team Pecan Pie with pretty much no use for pumpkin pie.  (I know nearly everybody loves it; I just personally don’t find it appealing.)  But with Thanksgiving barely a week away, I wanted to bring an alternative for those of you who’d like something a little different.  This could easily be a breakfast treat or a light dessert to have after a heavy feast.  The original recipe features cherries, and you could certainly make it with frozen (since fresh isn’t really an option this time of year), but I also think you could use the amazing cake recipe to serve as a base for whatever seasonal fruit you want.  This time of year it might be orange cranberry, but when spring and summer come back you could use just about anything that strikes your fancy.

I actually made this for a friend’s birthday, and it was an unqualified success.  She loved it, and we did too.  It has a similar flavor to a great pound cake, and it’s so easy to whip up.  It’s moist and light, but so full of flavor.  I highly suggest you try it soon.

Cherry Coffee Cake (from Kitchen Nostalgia)

1 c. Greek yogurt

3/4 c. veggie oil

2 eggs

1 1/4 c. sugar

1/4 tsp. salt

2 tbsp. lemon juice

1/2 tsp. lemon zest

2 c. flour

1 tbsp. baking powder

2 c. pitted cherries

1. Preheat the oven to 325 degrees.  Grease and parchment line a 10 in. round cake pan. (I cooked most of the batter in a loaf pan for my friend, then did the rest in a small bundt pan which we ate.)
2. In a large bowl, mix together the yogurt, oil, eggs, sugar, salt, lemon juice, and lemon zest.  Add in the flour and baking powder and whisk just til incorporated.  Gently fold in the cherries, then pour into the pan.
3. Bake for 30 minutes or til a toothpick inserted in the center removes cleanly.  (It might need to be longer if you’re using frozen fruit.)
4. Let cool completely and dust with powdered sugar before serving.

Are you a fan of pumpkin pie and pumpkin spice?