I'm a big fan of coffee cakes, and this one is no exception. You could easily veganize this recipe by replacing the egg with a flax "egg" and the milk with a non-dairy milk. Serve alongside a cup of pumpkin spice coffee, and you've got yourself an excellent autumn-inspired mid-morning treat.
Pumpkin Spice Coffee Cake (printer-friendly version)
makes 8 servings
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1/2 cup canned pumpkin
1/4 cup organic cane sugar
1 egg (or use a flax "egg" -- 1 tablespoon flaxseed in 3 tablespoons warm water, let sit for 5 minutes to thicken before using)
2/3 cup organic skim milk
1/2 teaspoon vanilla extract
2 tablespoons organic light brown sugar
2 tablespoons unbleached all purpose flour
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup pecans, chopped
1 tablespoon crystallized ginger chips [optional]
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medim-sized bowl. Stir together with a fork.
3. In a separate large bowl, stir together the pumpkin and sugar. Beat in the egg, milk, and vanilla.
4. Slowly add in the flour mixture to the wet ingredients.
5. Spoon the batter into a greased 8"x8" glass baking dish.
6. Make the streusel topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the spices, pecans, and ginger chips.
7. Spoon the streusel mixture evenly over top of the batter.
8. Bake in the oven for 20-25 minutes, or until a knife inserted into the middle of the cake comes out clean.
9. Let cool on a wire rack for several minutes before serving.
makes 8 servings
For the cake:
1 cup whole wheat flour1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1/2 cup canned pumpkin
1/4 cup organic cane sugar
1 egg (or use a flax "egg" -- 1 tablespoon flaxseed in 3 tablespoons warm water, let sit for 5 minutes to thicken before using)
2/3 cup organic skim milk
1/2 teaspoon vanilla extract
For the streusel topping:
3 tablespoons organic cane sugar2 tablespoons organic light brown sugar
2 tablespoons unbleached all purpose flour
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup pecans, chopped
1 tablespoon crystallized ginger chips [optional]
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medim-sized bowl. Stir together with a fork.
3. In a separate large bowl, stir together the pumpkin and sugar. Beat in the egg, milk, and vanilla.
4. Slowly add in the flour mixture to the wet ingredients.
5. Spoon the batter into a greased 8"x8" glass baking dish.
6. Make the streusel topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the spices, pecans, and ginger chips.
7. Spoon the streusel mixture evenly over top of the batter.
8. Bake in the oven for 20-25 minutes, or until a knife inserted into the middle of the cake comes out clean.
9. Let cool on a wire rack for several minutes before serving.
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