PUMPKIN STREUSEL COFFEE CAKE
Provided by Food Network
Time 2h
Yield 12 servings
Number Of Ingredients 22
Steps:
- For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
- For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
- In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
- Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.
AUTUMN PUMPKIN COFFEE CAKE
A great spiced cake with caramelized brown sugar on top, this coffee-house style treat is perfect for the cooler months during which fresh pumpkin is in season.
Provided by ally-gator
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with butter.
- Combine flour, 1/2 cup brown sugar, baking powder, 2 teaspoons cinnamon, and allspice in a bowl. Beat pumpkin puree, milk, egg, and vanilla extract in another bowl; stir into flour mixture until batter is smooth. Pour batter into prepared baking dish.
- Stir 3/4 cups brown sugar, butter, and 2 teaspoons cinnamon in a small bowl until just combined. Sprinkle over cake batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 40.4 g, Cholesterol 48.7 mg, Fat 11.4 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 6.9 g, Sodium 231.6 mg, Sugar 20.7 g
EASY PUMPKIN COFFEE CAKE
Versatile fall favorite in our house. Great with spiced coffee or chai. Tasty kid approved treat - our toddler loves slices of this cake when it's still warm from the oven. Serve warm slices of cake with vanilla ice cream or warm homemade custard sauce and whipped cream for an excellent dessert. Fabulous, no matter how you slice it!
Provided by rsarahl
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl or bowl of a stand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and pumpkin pie spice.
- Blend at low speed for 1 minute if using stand mixer or until completely moistened if mixing by hand.
- Beat 2 minutes at medium speed if using stand mixer, or whisk for 2 minutes until batter is smooth and slightly lighter in color than when you began.
- Fold in the nuts.
- Spread batter in a greased and floured 13x9x2-inch pan.
- In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender until the mixture is crumbly.
- Sprinkle crumbs evenly over batter.
- Bake at 350°F for 40-45 minutes, until center springs back when touched lightly.
Nutrition Facts : Calories 670.2, Fat 33.2, SaturatedFat 7.8, Cholesterol 95.8, Sodium 549.8, Carbohydrate 88, Fiber 2.1, Sugar 54.7, Protein 8.1
PUMPKIN SPICE LATTE COFFEE CAKE
A moist coffee cake loaded with pumpkin spice flavor and a touch of espresso in each bite.
Provided by Krista
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350º.
- In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
- Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
- Next add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
- In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
- Mix at slow speed until there are no more lumps.
- Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter.
- Next, evenly spread pecan topping over batter.
- Place in oven 55-60 minutes. {or until a toothpick come out clean} if using a springform pan or 35-40 if using a 13×9″ pan.
Nutrition Facts : ServingSize 1 slice, Calories 303 calories, Sugar 24 g, Sodium 400 mg, Fat 16 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 13 mg
PUMPKIN COFFEE CAKE
Steps:
- Preheat the oven to 350F degrees.
- Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
Nutrition Facts : Calories 444 kcal, Carbohydrate 68 g, Protein 5 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 55 mg, Sodium 155 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
PUMPKIN CRUMB CAKE
Pumpkin Crumb Cake - All the classic taste of pumpkin cake topped with cinnamon crumb and a sweet cream cheese glaze. Nothing says "fall" like a slice of this pumpkin coffee cake.
Provided by Aimee Shugarman
Categories Cake
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F. Spray a 9x13 baking pan generously with baking spray, set aside. In a medium bowl whisk together the flour, baking powder, salt, and cinnamon, set aside.
- For the crumb topping, combine cold butter, brown sugar, flour and cinnamon. Using your fingers, press and roll the cold butter with the other ingredients until the mixture resembles wet sand with some slightly bigger pieces of butter throughout. This may take a while, but it will come together! Set aside.
- In a large bowl whisk together the pumpkin, butter, sugar, egg, sour cream, and vanilla. Alternating between the flour mixture and the cream, add ⅓ of the flour mix to the wet ingredients and stir until combined. Add ½ of the cream, stir to combine. Add another ⅓ of the flour mixture, stir to combine. Add the remaining cream, stir to combine. Finish with the remaining flour mixture and stir it in until there are no more dry patches.
- Pour half of the batter into the prepared pan and smooth it over the bottom. Add ⅓ of the crumb mixture on top. Spread the rest of the batter over the crumb. Top everything with the remaining crumb.
- Bake for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack to cool.
- Drizzle with the cream cheese glaze to serve.
- In a medium sized bowl, add the cream cheese and mix with a hand mixer until smooth. Add the cinnamon and powdered sugar, mix to combine.
- Slowly add in the milk a little at a time until it is pourable or to the consistency you prefer.
Nutrition Facts : Calories 571 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 slice, Sodium 276 milligrams sodium, Sugar 51 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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- Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
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- Combine the brown sugar, flour and pumpkin spice in a small mixing bowl. Whisk until well combined. Stir in oil or melted butter (vegan or unsalted). Mix until well combined and like the texture of wet sand. Set in the fridge to chill until ready to top.
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