PUMPKIN STREUSEL COFFEE CAKE
MAKES 10 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1½ HOURS
Streusel ¾ cup all-purpose flour ¼ cup packed light brown sugar ¼ cup granulated sugar ¼ tsp salt ¼ cup unsalted butter, melted
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
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.