PUMP­KIN STREUSEL COF­FEE CAKE

MAKES 10 SERV­INGS HANDS-ON TIME 15 MIN­UTES TO­TAL TIME 1½ HOURS

Canadian Living - - Cook & Eat / Fall Desserts -

Streusel ¾ cup all-pur­pose flour ¼ cup packed light brown sugar ¼ cup gran­u­lated sugar ¼ tsp salt ¼ cup un­salted but­ter, melted

Cake

1½ cups all-pur­pose flour 2 tsp bak­ing pow­der 1½ tsp pump­kin pie spice 1 tsp each bak­ing soda and cin­na­mon ½ tsp salt ¼ tsp nut­meg ½ cup un­salted but­ter, soft­ened 1 cup gran­u­lated sugar 2 eggs

1 cup pump­kin purée ½ cup sour cream

Glaze

¾ cup ic­ing sugar 1 tbsp 2% milk or 35% cream (ap­prox)

ic­ing sugar for dust­ing (op­tional) Pre­heat oven to 350°F. Mist 9-inch spring­form pan with cook­ing spray; line bot­tom with parch­ment pa­per.

Streusel In bowl, stir together flour, brown sugar, gran­u­lated sugar and salt; us­ing fork, mix in but­ter un­til moist­ened.

Cake In bowl, whisk together flour, bak­ing pow­der, pump­kin pie spice, bak­ing soda, cin­na­mon, salt and nut­meg. In large bowl, beat but­ter with sugar un­til fluffy. Beat in eggs, 1 at a time; beat in pump­kin purée. Stir in flour mix­ture, al­ter­nat­ing with sour cream, mak­ing 3 ad­di­tions of flour mix­ture and 2 of sour cream.

Scrape into pre­pared pan, smooth­ing top; sprin­kle with streusel. Bake un­til cake tester in­serted in cen­tre comes out clean, 55 to 60 min­utes. Let cool in pan on rack for 15 min­utes. Re­move col­lar from pan; slide di­rectly onto rack. Let cool com­pletely. Glaze In bowl, whisk ic­ing sugar with milk, adding more milk if needed, ½ tsp at a time, un­til smooth and con­sis­tency of mo­lasses; driz­zle over cake. Let stand un­til set, about 10 min­utes. Dust with ic­ing sugar (if us­ing).

PER SERV­ING about 426 cal, 5 g pro, 17 g to­tal fat (10 g sat. fat), 64 g carb (2 g di­etary fi­bre, 41 g sugar), 81 mg chol, 324 mg sodium, 75 mg potas­sium. % RDI: 15% cal­cium, 15% iron, 45% vit A, 26% fo­late.

1 796 ml can pump­kin purée 1 tbsp co­conut oil or un­salted but­ter 2 tsp pump­kin pie spice ½ tsp cin­na­mon 1 cup ap­ple cider ¼ cup maple syrup ¼ cup packed light brown sugar pinch salt Line din­ner plate with 2 lay­ers of pa­per towel; spoon pump­kin purée over top. Top with 2 more lay­ers of pa­per towel; press to ab­sorb any liq­uid.

In saucepan, melt co­conut oil over medium heat; cook pump­kin pie spice and cin­na­mon, stir­ring, un­til fra­grant, about 30 sec­onds. Stir in pump­kin purée, ap­ple cider, maple syrup, brown sugar and salt; cook, stir­ring con­stantly, un­til mix­ture is thick­ened, 10 to 12 min­utes. Re­move from heat; let cool com­pletely.

PER 2 TBSP about 31 cal, trace pro, trace to­tal fat (trace sat. fat), 7 g carb (1 g di­etary fi­bre, 5 g sugar), 0 mg chol, 12 mg sodium, 19 mg potas­sium. % RDI: 1% cal­cium, 3% iron, 31% vit A.

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