It has been a busy couple of weeks, with the packing and the cleaning and the moving that is going on.
But I had a pumpkin left over from when Blondie and I went apple picking and I didn’t want it to go to waste. And, although, I thought that the pumpkin wanted to be a pie, I was wrong. It wanted to be a delicious breakfast treat.
Why? Because Blondie got me thinking about coffee cake over the weekend when he was asking about simple things to make for a work thing. Without hesitation I suggested coffee cake. You don’t have to frost it, you get to get your hands dirty and it requires pretty much standard pantry items. That is if you keep a spare pound of butter in your fridge. (I am guessing not everyone does this).
For real, I feel like I am out of butter if there is less than a pound in my freezer. Because when I start thinking about a cake, I want to be able to make it.
And for three days this week, all I could think about was coffee cake. And pumpkins.
I had a beautiful sugar pumpkin that I picked up when Blondie and I were picking apples back in September. I had even gone as far as roasting and pureeing the pumpkin flesh because I wanted to make a pumpkin pie. Too bad the pumpkin was just a smidge too small.
I made the pumpkin butter the night before I made the coffee cake, you can make it all at once or use store bought if you prefer. This is a moist, dense cake with a delightful crunch. The pumpkin layer makes for a great surprise and a deliciously decadent breakfast.
| Gluten-Free Pumpkin Coffee Cake |
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- Pumpkin Butter*
- 425 grams (roughly 2 cups or 1 15-ounce can) pumpkin puree
- 215 grams (1 cup, firmly packed) brown sugar
- 1½ cups (350 mL) water
- 1 tablespoon cinnamon
- teaspoon ginger
- teaspoon ground cloves
- teaspoon nutmeg
- 1/8 teaspoon salt
- Streusel topping
- 225 grams (2 sticks) butter, melted
- 100 grams (½ cup) sugar
- 300 grams (2½ cups) gluten-free all-purpose flour
- 5 1-inch cubes of crystalized ginger, chopped
- teaspoon salt
- Cake
- 300 grams (2½ cups) gluten-free all-purpose flour
- 1 teaspoon xantham gum (if your flour blend does not include it)
- teaspoon baking powder
- 1 teaspoon baking soda
- teaspoon salt
- 170 grams (1½ sticks) unsalted butter, at room temperature
- 300 grams (1½ cups) granulated sugar
- 2 large eggs, at room temperature
- 1¼ cups plain greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- teaspoon salt
- Combine all pumpkin butter ingredients in a medium sauce pan over medium heat. Stir occasionally and cook for about 45 mins.
- Preheat the oven to 350 degrees Farenheit.
- Grease a 9″x13″ baking dish.
- Measure out all ingredients for the streusel topping and cake.
- Finely chop your crystalized ginger.
- Melt 2 sticks of butter.
- Combine the butter, brown sugar and white sugar and stir until your mixture is smooth. Add the spices and flour. The mixture should have the consistency of wet sand. Stir in the ginger.Set aside.
- Whisk together the flour, baking soda, baking powder and salt.
- Cream the 1½ sticks of butter and sugar until light and fluffy.
- Add the eggs one at a time and beat on medium speed for about 30 seconds, scraping down the bowl after each addition.
- Add the yogurt and the vanilla, beat on medium for about 30 seconds and scrape down the bowl.
- Add the flour in 3 parts. Wait until the previous flour is completely distributed in the batter before adding more. Scrape down the sides after each addition.
- Pour the batter into the prepared baking dish and level with a spatula. It is a little thick, so you need to coax the batter to the edges a little bit.
- Spread about a cup of the pumpkin butter on top of the cake batter.
- Adding the streusel requires using your hands and getting them a little dirty.
- Pick up a handful of topping and squish it together and then break off pieces on top of the cake. You do want pretty large pieces (about the size of a marble) but not huge pieces or a sand-like top.
- Bake for 55-70 minutes, rotating halfway through baking. Cake is done when a toothpick placed in the center of the cake comes out clean.
For all-purpose gluten-free flour, I reccomend [url href=”http://gan.doubleclick.net/gan_click?lid=41000000001214466&pid=4463535&adurl=http%3A%2F%2Fwww.williams-sonoma.com%2Fproducts%2F4463535%2F%3FcatalogId%3D83&usg=AFHzDLukLd71ssAgLdp2kPWoNZk67EjHrA&pubid=21000000000388039″] Cup4Cup flour from Williams-Sonoma[/url].
If you must be dairy free, use the Jules’ Nearly Normal flour and Earth Balance buttery sticks.
If you want to use the flours you have in your pantry, use 150 grams sorghum flour, 150 grams brown rice flour, 150 grams tapioca starch, 120 grams sweet white rice flour and 30 grams ground flax whisked together. (You need half of this for the streusel and half for the cake).
Hi – Quick question: In the recipe above, when you say “teaspoon ginger”, does that mean 1 teaspoon? The reason I ask is because sometimes you actually use a “1” and other times you do not and 1 teaspoon salt seems like a lot. Thanks!
The fractions disappeared for some reason, they should all be there now. Thanks for catching that! You could also use 1 tablespoon pumpkin pie spice in place of all of those spices if you want.