Pumpkin White Chocolate Peanut Butter Breakfast Cake

I woke up this morning feeling refreshed and creative. This usually happens when I have enough time in a weekend to get things done then relax and get some good exercise. I  literally woke up today and instantly started rifling around for my hot glue gun and googly eyes to make some Christmas ornaments. Once I'd burned myself sufficiently with hot glue, I decided it was time to head for the kitchen.

I love spending my Sunday baking. It's been my day to really try and flex my baking muscles ever since I "retired" from baking as a profession. One thing that I have noticed is that I am able to bake at a more normal human speed now. For the first three months after I left my last baking job, I would frantically make pie, 3  different kinds within in about 15 minutes. Cookies could not be made by the dozen, I have to make at least 3 kinds, shapes, and sizes. Now that I've relaxed a bit I remind myself why I'm baking, and that I'd rather not gain 20 pounds before my wedding, so unless there is a purpose for the treats, they need to be healthy or have a destination.

I made this breakfast cake this morning and we ate it with fresh fruit, and it was sweet delight. It's more of a bread than a cake really, but I lightly frosted it to make up for the white chocolate chips in it dissolving a little more than I wanted, so it's a bread-y cake I guess....

Pumpkin White Chocolate Peanut Butter Breakfast Cake

-3 cups all purpose flour

-1 cup sugar

-2 eggs

-1 stick butter

-1 cup pumpkin

-3/4 cup white chocolate chips ( I used Ghiradelli but they melted almost completely, would try other brands next time.)

-2 cups buttermilk

-1 t. salt

-1 t. cinnamon

-1 t. ginger

-1 t. baking soda

-1 1/2 T. baking powder

Directions: Preheat oven to 350 degrees and spray two 9 inch round baking pans. Combine flour, salt, baking powder, baking soda cinnamon and ginger in medium bowl. Combine melted butter, sugar and pumpkin and whisk until combined. Stir in milk and eggs, whisk until combined. pour wet mixture into dry and fold to combine. Stir in white chips and bake 20-25 minutes until toothpick inserted in center comes out clean.

Peanut Butter White Chocolate Glaze

-1/2 cup peanut butter

-1 cup white chocolate chips

-1 t. canola oil

-sliced peanuts to garnish

Directions: Combine peanut butter, canola oil and white chips and melt in medium saucepan over low heat stirring constantly. Pour evenly over cooled cakes. Sprinkle peanuts on for garnish.

I went back and forth about adding peanut butter to the glaze, but it gave it a very unique flavor that I really liked. Plus, it turned out a lovely maple color. With a cup of good coffee, I could live off this stuff for breakfast until the end of time.

This recipe makes two, one to freeze for a lazy day brunch, or to bring to your therapy co-workers for a long work week before Christmas, like I'm going to do tomorrow. Enjoy!