Pumpkin Streusel Coffee Cake
from Tieghan Gerard's Recipe in Half Baked Harvest
Ingredients
Cake
- 1/4 cup coconut oil melted
- 1/2 cup pure maple syrup
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1/2 cup brewed coffee
- 2 1/2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons ground flaxseed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon fine pink Himalayn sea salt
Streusel
- 3 tablespoons whole-wheat pastry flour
- 2 tablespoons dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons salted butter cold & cubed
Maple Cinnamon Butter
- 4 tablespoons salted butter at room temperature
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- a pinch of fine pink Himalayan sea salt
Instructions
- Preheat the oven to 350 degrees, and grease a loaf pan.
- In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla. Add the pumpkin and coffee, mixing until smooth. Next add the dry ingredients- flour, baking powder, baking soda, flaxseed, cinnamon, nutmeg, ginger, cloves, and salt. Stir until combined.
- In a medium bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter, using your fingers to create a crumble.
- Add half of the batter to the prepared loaf pan. Sprinke some streusel, then add the remainder of the batter. Top with the rest of the streusel.
- Bake until a toothpick inserted in the center of the cake comes out clean.... 45-55 minutes.
- While the cake is baking, whip the butter in a small bowl. Add the maple syrup, cinnamon, and salt. Set aside.
- Remove the cake from the oven and allow it to cool for at least 10 minutes before serving. This cake is best served warm. Spread the cinnamon butter on each slice when serving. Store leftovers in an airtight container for up to 5 days.