Maple Pumpkin Coffee Cake
Maple Pumpkin Coffee Cake recipe from Down to Earth Organic and Natural.
Yield
8 - 12 Servings
Ingredients
Crumble:
- 1¼ cups unbleached all-purpose flour
- 1 cup chopped pecans
- ⅔ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup maple syrup
- ¼ cup (½ stick) vegan butter, cold
Cake Batter:
- 1 cup canned pumpkin
- 6 Tablespoons hot water
- ½ cup vegan butter, softened
- ⅔ cup light brown sugar
- ¼ cup maple syrup
- 1½ teaspoons maple flavor
- 1 teaspoon vanilla extract
- 2 Tablespoons ground flax meal
- 1 teaspoon apple cider vinegar
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat oven to 350°. Lightly grease and flour a 9” cake pan.
- To prepare Crumble: In a medium bowl combine flour, pecans, brown sugar, cinnamon, nutmeg, salt and maple syrup. Grate in cold vegan butter. Combine until it resembles a crumbly mixture. Set aside.
- To prepare Cake Batter: Combine pumpkin and water in a small bowl. Set aside.
- In a large bowl, cream softened vegan butter and brown sugar. Mix in pumpkin mixture, maple syrup, maple flavor, vanilla extract, flax meal and vinegar. Combine well.
- In a medium bowl, sift together flour, baking powder, baking soda and salt.
- Add flour mixture to pumpkin mixture and combine until all the flour is just incorporated. Do not over-mix.
- Pour half the cake batter into prepared cake pan. Sprinkle with half of the crumble. Pour remaining cake batter over crumble and top with remaining crumble.
- Place in the center of the oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean. Enjoy!