This has been a great weekend! We’ve had perfect fall weather, cool but still sunny, and there is lots to do in Leipzig right now. The last weekend of each month is a huge antique market south of the city, and my husband and I always enjoy walking around and looking at the (unusual) things for sale. The Autumn Market in the city center also started yesterday, so we headed there for lunch. German festival food is pretty impressive, but I had to take it easy so I wouldn’t get sick on my long run this morning.
Today couldn’t have been better for a ridiculously long run. It’s still quite humid here, but without the heat I don’t mind so much. Last week I ordered the Chocolate Clif gel shots that I like. I thought I ordered eight, but ended up with twenty four…my German is really very good! The mocha flavor is also really good, and has 50mg of caffeine, which is nice near the end of a race.
This may sound counter-intuitive, but I often lose my appetite after longer runs. Protein shakes and clif bars are easier to eat than most things, but lately I’ve been trying to eat eggs and veggies with toast (and a protein shake). Today I added a teaspoon of blackstrap molasses to my pumpkin spice smoothie for a little extra flavor and some iron- AMAZING!
The other way I entice myself to eat after long runs is with dessert (in the evening). I don’t eat desserts very often, and so I typically don’t try to tinker with recipes too much. This recipe contained so much butter that I couldn’t help myself, and I replaced quite a bit of it with buttermilk.
The one thing I couldn’t bring myself to ‘health-ify’ was the crumb topping. If you’re going to have a coffee cake, it should taste like a coffee cake, and buttery, brown sugary, crumbly topping is essential! This coffee cake is not a health food, but it is delicious, and after 19 miles, I don’t feel bad indulging a bit 🙂
4 tablespoons melted butter
2/3 cup brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
pinch of salt
3/4 cup flour
1.5 cups flour
2 teaspoons baking powder
1.2 teaspoon baking soda
1.5 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
4 tablespoons melted butter
4 tablespoons buttermilk
3/4 cup brown sugar
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees and butter a 9 inch springform pan.
2. Make the crumb topping: mix all of the ingredients until crumbly and still most (add up to 1/4 cup more flour if you need it). Set aside.
3. Mix the dry ingredients in a medium bowl.
4. In a large bowl, mix the wet ingredients. While stirring with a wire whisk, add the dry ingredients and mix until incorporated.
5. Pour half of the cake batter into the prepared pan. Sprinkle half of the crumb topping evenly over the top.
6. Drop spoon fulls of the remaining cake batter on top of the crumb layer. Gently spread the batter to cover the crumb layer. Top with the remaining crumb topping.
7. Bake until a tester inserted at the center of the cake comes out clean, about 45 minutes.