Photo: Maple Pumpkin Coffee Cake

Maple Pumpkin Coffee Cake

Maple Pumpkin Coffee Cake recipe from Down to Earth Organic and Natural.

Yield: 
8 - 12 Servings

Recipe Categories:

BreakfastDesserts Vegan

Updated: Mon, 05/13/2019 - 9:05pm

Ingredients

Crumble:

  • 1¼ cups unbleached all-purpose flour
  • 1 cup chopped pecans
  • ⅔ cup light brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup maple syrup
  • ¼ cup (½ stick) vegan butter, cold

Cake Batter:

  • 1 cup canned pumpkin
  • 6 Tablespoons hot water
  • ½ cup vegan butter, softened
  • ⅔ cup light brown sugar
  • ¼ cup maple syrup
  • 1½ teaspoons maple flavor
  • 1 teaspoon vanilla extract
  • 2 Tablespoons ground flax meal
  • 1 teaspoon apple cider vinegar
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt

Instructions

  1. Preheat oven to 350°. Lightly grease and flour a 9” cake pan.
  2. To prepare Crumble: In a medium bowl combine flour, pecans, brown sugar, cinnamon, nutmeg, salt and maple syrup. Grate in cold vegan butter. Combine until it resembles a crumbly mixture. Set aside.
  3. To prepare Cake Batter: Combine pumpkin and water in a small bowl. Set aside.
  4. In a large bowl, cream softened vegan butter and brown sugar. Mix in pumpkin mixture, maple syrup, maple flavor, vanilla extract, flax meal and vinegar. Combine well.
  5. In a medium bowl, sift together flour, baking powder, baking soda and salt.
  6. Add flour mixture to pumpkin mixture and combine until all the flour is just incorporated. Do not over-mix.
  7. Pour half the cake batter into prepared cake pan. Sprinkle with half of the crumble. Pour remaining cake batter over crumble and top with remaining crumble.
  8. Place in the center of the oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean. Enjoy!