Pumpkin Streusel Crumb Cake

Maybe I’m a weird college student, but I find it incredibly easier to control my eating habits away at school than I do when I am at home.

Pumpkin Coffee Cake | Beautiful Disasters

This is not meant to bash my parents’ home in any way.

Pumpkin Coffee Cake | Beautiful Disasters

The thing is, everything here at home is just so available. I’m able to bake all day, which of course involves endless “sampling” of dough, batter, frosting, and finished goods. On top of that…they just have SO MUCH FOOD!

Pumpkin Coffee Cake | Beautiful Disasters

In my itty bitty dorm room I have about 1 drawer of food and my fridge is basically useless because we hardly ever have anything in there.

Pumpkin Coffee Cake | Beautiful Disasters


The main place I eat is at the dining hall and they’re usually only open for 1 1/2 hours to 2 hours for each meal. So if I miss the lunch time, I’m basically starving until dinner time unless I want to go out and buy food. And buying food just requires so much time, energy, and most importantly, money.

Pumpkin Coffee Cake | Beautiful Disasters

At home I have also noticed that my diet is so much more carb-centered, whereas when I am in the dining halls at school my plate is almost 90% veggies. I’m starting to realize as I type this how weird of a freshman college student I am…

Pumpkin Coffee Cake | Beautiful Disasters

Anyways, here is one of my carb-loving creations I have come up with this week on my Thanksgiving break at home. I love pumpkin-EVERYTHING, and I have always been a huge fan of coffee cakes covered with a huge crumb layer, so this recipe was destined to pop up on here. This is a perfect cozy, fall recipe that would be awesome for Thanksgiving breakfast, or just any winter day.

Pumpkin Streusel Crumb Cake

1/2 c. butter, softened

1 1/2 c. white sugar

15 oz. can of pumpkin

3 eggs

2 c. all purpose flour

1/2 c. whole wheat flour

2 t. baking powder

1 T. cinnamon

1 1/2 t. ground ginger

1/2 t. cloves

1/2 t. nutmeg

1/2 t. salt

for streusel topping: 

1/4 c. all purpose flour

1/4 c. whole wheat flour

1/2 c. white sugar

1/2 c. brown sugar

2 t. cinnamon

5 T. butter, melted

2/3 c. pecans, chopped

  1. Preheat the oven to 350 degrees F. Spray a 8-inch glass baking pan.
  2. With a mixer, blend together the butter and sugar until smooth and creamy. Add the pumpkin and the eggs, blend on medium speed.
  3. In a medium bowl, stir together the flours, baking powder, salt, ginger, cloves, cinnamon, and nutmeg. Add the flour mixture to the pumpkin/butter mixture on low speed until combined. Pour mixture into prepared baking pan.
  4. To make the topping, combine the flours, sugars, cinnamon, and melted butter until it comes together. Stir in chopped pecans. Add mixture to the top of the batter in the baking pan. Bake 45-55 minutes or until a toothpick comes out clean.

Random Fact of the Day: Parrots have 500 pounds per square inch of pressure in their beaks.

Amish Cinnamon Bread

I think if I was to get rid of one organism in the world forever, it would be the mosquito

Amish Cinnamon Bread | Beautiful Disasters

I really feel like it may be one of the most worthless things on Earth (no hard feelings mosquitos). This may be harsh, but hey the truth hurts sometimes.

Amish Cinnamon Bread | Beautiful Disasters

The only legitimate reason why I think they may have any purpose here is to be something else’s food, and in that case, somebody out there is seriously slacking at their job. I currently have more mosquito bites than I can count. Every one of those little tricks that supposedly help keep the skeeters away have done next to nothing for me.

Amish Cinnamon Bread | Beautiful Disasters

And yes, I do have my negative nancy pants on today in case you were wondering.

But whatever, we have amish cinnamon bread to save the day.

Amish Cinnamon Bread | Beautiful Disasters

I’ve always been a fan of that cinnamon swirl loaf bread that I believe Pepperidge Farm makes, that they sell in the grocery stores (to be clear, NOT the one with the raisins). While this bread is not really the same thing, it has the whole cinnamon bread concept and I can totally dig it. It also has loads of sugar, so I mean, how can you not totally love it?!

Amish Cinnamon Bread


1/2 cup (1 stick) butter, softened

1 cup white sugar

1 egg

1 1/2 teaspoons vanilla extract

1 cup milk (I used skim) mixed with 1 Tablespoon vinegar

2 cups all-purpose flour

1 teaspoon baking soda

pinch of salt

Cinnamon-Sugar Mixture

1/3 cup white sugar

1 teaspoon ground cinnamon

  1. Preheat oven to 350˚F and grease a loaf pan.
  2. Using a mixer, cream together butter, sugar, and egg. Mix in vanilla extract. Beat in flour, baking soda, and salt. Mix in milk-vinegar mixture until fully combined. Pour half the batter into the prepared loaf pan.
  3. In a small bowl, combine the cinnamon-sugar mixture ingredients (1/3 cup white sugar and 1 teaspoon ground cinnamon) using a whisk or fork until fully combined.
  4. Sprinkle about 3/4 of the mixture over the half of the batter that has been poured into the loaf pan. Pour the rest of the batter into the loaf pan. Sprinkle the remaining cinnamon-sugar mixture over top. Using a knife, swirl the batter by putting the knife in the loaf pan and using back-and-forth motions.
  5. Bake in preheated oven for 45-55 minutes, or until toothpick inserted in center comes out clean. Let cool in pan for about 15-20 minutes, then let finish cooling on wire rack. Enjoy!

Amish Cinnamon Bread | Beautiful Disasters

Random Fact of the Day: Rain contains vitamin B12.

Apple Layer Coffee Cake

Talk about a disaster. I wish I took a picture of this cake when it got totally defaced. It would have been a perfect picture to go next to “disaster” in the dictionary.

Apple Layer Coffee Cake | Beautiful Disasters

This cake took me about 2 hours to bake. Yes, 2 HOURS!

Apple Layer Coffee Cake | Beautiful Disasters

I originally thought it would take just about 1 hour, but nooo, you have been warned.

Apple Layer Coffee Cake | Beautiful Disasters

All my talk really should not deter you from this cake, because despite the trouble it gave me, it may be one of the most delicious things I have ever put in my mouth.

Apple Layer Coffee Cake | Beautiful Disasters

Holy apples. I put just about as much apple in here as it could take, which is why I think it took so long for mine to bake, because the apples were so juicy and the moisture was just not letting the batter bake. Granny smiths may be better for this recipe, but I used a mix of gala and honey-crisp and it was prime.

Apple Layer Coffee Cake | Beautiful Disasters

Apple Layer Coffee Cake

(Makes 1 Large tube cake)

4 Tablespoons brown sugar

5 teaspoons ground cinnamon

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

2 1/2 cups white sugar

pinch of salt

3 teaspoons baking powder

1 cup vegetable or canola oil

1/3 cup apple cider

4 eggs

1 Tablespoon vanilla extract

5 small-medium apples, peeled, cored, and sliced thin

  1. Preheat oven to 325˚ F and grease and flour a large tube pan.
  2. In a small bowl, with a fork, mix cinnamon and brown sugar until fully combined and set aside.
  3. In a large bowl, whisk together flours, sugar, salt, and baking powder. Mix in oil, apple cider, and vanilla extract. Add the eggs, beating well after each addition.
  4. Slice peeled and cored apples and set aside. Spread a third of that batter into the bottom of the prepared tube pan. Arrange a layer of the apples over the spread batter, sprinkle 1/3 of the cinnamon-sugar mixture over apples. Add another layer of the batter of cinnamon-sugar mixture, then another layer of apples and another layer of the cinnamon-sugar mixture. Add the final layer of batter, then sliced apples, then generously sprinkle the cinnamon-sugar over top.
  5. Bake cake in preheated oven for 90-100 minutes, or until heavy, set, and the batter is baked up. Try sticking a toothpick through to see if batter comes out on the toothpick tester. Because the apples can have quite a bit of moisture, it can be difficult to tell when the cake is done, so it may actually take a lot longer than the given time. Mine took 2 hours to bake up, it all depends on your oven and how juicy your apples are. Let baked cake cool for about 10 minutes in pan on wire rack, then place cake pan on top of a long neck bottle (like a wine bottle) to let cool for about 30 minutes. Slide a knife around the edges of the pan and invert cake onto serving plate. Enjoy! When not eating, cover with plastic wrap.

Apple Layer Coffee Cake | Beautiful Disasters

Random Fact of the Day: The venom of a small scorpion is much more toxic than the venom of a large scorpion.

Cinnamon Coffee Cake Quick Bread

I’m all about quick breads.

Cinnamon Coffee Cake Quick Bread | Beautiful Disasters

Especially during these painful days of Lent. My parents always give up treats for Lent, which I used to always do too, but now that I have completely given up meat, treats are fair game. However, baking a full batch of brownies, cupcakes, or cookies is basically asking for a heart attack since I am the only one available to consume said brownies, cupcakes, and cookies.

Cinnamon Coffee Cake Quick Bread | Beautiful Disasters

Enough about me. Quick breads are great and super easy to whip up. Having a loaf of banana bread, pumpkin bread, or this fabulous coffee cake bread, are all awesome to have on your counter ready to take a slice out of for a quick snack or easy breakfast on the go. My dad is a huge coffee cake fan, so I knew this would be a big hit with him. I had a hard time keeping him from devouring it before I got pictures.

Cinnamon Coffee Cake Quick Bread | Beautiful Disasters

Even though the swirls may seem like they’d be an extra step, everything is super easy where you just layer and layer the batter and cinnamon-sugar mixture. Enjoy and happy Friday everyone! :)

Cinnamon Coffee Cake Quick Bread

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
a little less than 1 cup of skim milk mixed with 1 Tablespoon white vinegar  (or 1 cup buttermilk)
1 cup brown sugar
2 heaping tablespoons ground cinnamon

  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. I used a silicone loaf pan, but I still sprayed mine just in case.
  2. Whisk the flours, baking soda, and baking powder together in a bowl and set aside. Mix the milk-white vinegar mixture and vanilla in a small bowl and set aside. Mix the brown sugar and cinnamon together in a small bowl and set aside.
  3. Using the mixer, cream the butter and white sugar together. Mix in the eggs. Add 1/3 of the flour mixture and mix to combine, then add 1/2 of the milk mixture. Repeat this and end with the flour. Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon mixture, repeat so that the final layer of cinnamon mixture is the topping on the bread. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Cinnamon Coffee Cake Quick Bread | Beautiful Disasters

Random Fact of the Day: Cow is a Japanese brand of shaving foam.

Homemade Cookie Butter (Version 2)

If you have not tried cookie butter or Biscoff spread I REALLY have no idea what you are doing with your life!


I have made my own recipe for homemade cookie butter before, it was a pretty mellow, mild recipe. For those of you who are spice lovers, this newer recipe is for you! I will not just go out and say this tastes just like Trader Joe’s Cookie Butter or Biscoff’s Spread, but it does taste pretty darn good.



Cookie Butter

Cookie Butter

In fact, it tasted so good that I ate like half of it straight with a spoon…some people may call this a problem. Eek, whateverrrr I made quite a couple health-nut recipes last week, so I’m just keeping the scale balanced.

Homemade Cookie Butter (Version 2)

1 box (14 oz.) Gingersnap Cookies (I used Trader Joe’s Triple Gingersnaps)

1 1/2 Tablespoons Vegetable oil

1 1/2 Tablespoons Ground Cinnamon

1/4 teaspoon Ground Nutmeg

1 1/2 Tablespoons Brown Sugar

1 teaspoon Vanilla Extract

1 Tablespoon Molasses

1/2 cup-3/4 cups water

  1. In large food processor, process cookies into fine crumbs. Add brown sugar, cinnamon, nutmeg and vanilla.  Process until blended. Continue to process while adding molasses and oil through top-spout.
  2. With processor running, add just enough water so mixture becomes a creamy consistency.  Add more water as needed until you reach desired texture (about the same as peanut butter consistency).
  3. Store cookie butter in jar or airtight container, keep in fridge. Enjoy!


Random Fact of the Day: Mailing an entire building has been illegal in the U.S. since 1916 when a man mailed a 40,000-ton brick house across Utah to avoid high freight rates.