Instead I’m posting exactly what I made over the gloriously rainy, gray weekend.
Yes, this recipe has pumpkin, and yes, I know it’s February and most blogs are putting up Valentine’s posts. But then again, this is real life, my life. A life where I don’t always crave things that correspond to the current holiday or season. Please tell me that I’m not alone!
This Pumpkin Coffee Cake is what I wanted to bake and it was good enough that I didn’t want to wait until next fall to share it with you. I’m willing to bet that one or two of you are like me and stash a few extra cans of organic pumpkin in the back of your cupboard to have on hand year round. Anyone?
So if you are willing to take a break from chocolate, hearts, and pink frosting for a moment, I highly recommend a slice of tender coffee cake. It may be just what your Valentine’s day sweetheart is craving.
- 2 1/2 cups of all-purpose gluten-free flour mix
- 1 teaspoon baking powder (Hain Brand or homemade for corn-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum OR 3/4 teaspoon guar gum
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup pumpkin puree
- 2 eggs
- 2/3 cup melted coconut oil (or other light tasting oil)
- 3/4 cup unsweetened coconut milk or milk substitute of choice
- 2 teaspoons apple cider vinegar (for making "buttermilk")
- 2/3 cup all-purpose gluten-free flour mix
- 1/4 cup gluten-free certified oats
- 1/3 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup melted coconut oil (butter, vegan margarine or light tasting oil)
- Preheat oven to 350 degrees F. Grease a 9 X 13 baking pan and set aside.
- In your electric mixer fitted with the paddle attachment, place the dry ingredients (flour, baking powder, baking soda, xanthan or guar gum, salt, granulated sugar, brown sugar, cinnamon and nutmeg).
- Mix on low for 15-20 seconds to combine.
- Add the remaining ingredients (pumpkin puree, eggs, melted coconut oil, coconut milk/milk substitute, and vinegar).
- Starting your machine slowly, mix for 1 1/2 minutes on medium speed. The batter should be fairly thick and smooth.
- Scrape the batter into the pan and smooth it to the edges with a spatula.
- Sprinkle evenly with streusel topping (see recipe below).
- Bake on center rack of preheated oven for 30-35 minutes or until the coffee cake is golden brown and the cake springs back when pressed lightly with a fingertip.
- In a small bowl mix the flour, oats, brown sugar, and cinnamon with a fork.
- Add the melted coconut oil and mix and mash with the fork until you have a coarse, crumbly mixture.