 |  |  |
 |  whisk dry ingredients |  whisk wet ingredients |  make crumb topping |
 ready to bake |  hot from oven |  close-up |  9 big squares |  |
DISCLAIMER: No live pumpkins or Jack O'Lanterns with faces were used to make this cake!
I put together this fast little PUMPKIN STREUSEL COFFEECAKE for my husband ~ about 30 minutes from start to finish. There's oil in the cake batter and no eggs (so it's vegan & dairy-free). I did use butter in the streusel, but if you want it vegan/dairy-free, you can substitute buttery Crisco or a non-dairy butter substitute. For the milk, I always use unsweetened Almond or Cashew milk (either plain or vanilla). ** You can use brown sugar or Splenda brown sugar blend (but follow my instructions for that).
This is an old-fashioned cake ~ made with bowls, a whisk and a wooden spoon. I also used my grandmother's old pastry cutter (which is probably older than I am, and I have a great-grandson!).
PUMPKIN STREUSEL COFFEE CAKE
Crumb Topping:
1/2 cup all-purpose flour …………………………...… 1/2 cup dark brown sugar
(if you're using brown Splenda, use 1/4 cup whisked w/1 TB cornstarch)
1/4 cup (4 TB) unsalted butter, cold & cut into small cubes (can substitute buttery Crisco or non-dairy butter equivalent)
2 tsp ground cinnamon..................………………...1/4 tsp. salt
Pumpkin Coffee Cake:
2 cups all-purpose flour …………...…………………. 1/2 tsp baking powder
1 tsp baking soda (increase to 1-1/2 tsp. if you're using Splenda)
2 tsp ground cinnamon ………...………………………1/2 tsp ground nutmeg
1/4 tsp ground cloves…………...……………………....1 cup canned pumpkin
1/2 cup dark brown sugar ~or~ 1/4 cup brown Splenda whisked with 1 TB cornstarch
1/2 cup vegetable oil........................................1/2 tsp. salt
1/4 cup pure maple syrup ~or~ sugar-free maple syrup
1/4 cup milk (any kind ~ but I only use unsweetened Almond or Cashew milk, plain or vanilla)
OPTIONAL Drizzle Glaze:
1 cup powdered sugar (or 3/4 cup regular white Splenda whisked together with 1/4 cup cornstarch)
1-2 TB Pumpkin Spice or any Caramel flavored liquid Coffee Creamer (can be sugar-free)
***
Preheat oven to 350. Spray 9x9” baking pan with nonstick spray. Set aside.
Crumb topping: In small bowl, toss flour, brown sugar, salt, and cinnamon together. Cut in cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
***
Cake: Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in large bowl until combined. ~
In medium bowl, whisk pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour wet ingredients into dry ingredients and stir until just combined. (Don’t over-mix ~ It will be very thick.) Spoon batter into prepared pan. Spread to make even surface. Sprinkle crumb topping evenly on top and gently press them down into batter.
Bake the cake for 25-30 minutes. (Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes).
***
Glaze: Whisk powdered sugar and 1 TB creamer together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake. (My husband prefers it without glaze because he likes a big dollop of Cool Whip on top ~ and a drizzle of maple or caramel syrup over the Cool Whip is even better!)
Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days. Cake may be frozen for up to 2 months.
I put together this fast little PUMPKIN STREUSEL COFFEECAKE for my husband ~ about 30 minutes from start to finish. There's oil in the cake batter and no eggs (so it's vegan & dairy-free). I did use butter in the streusel, but if you want it vegan/dairy-free, you can substitute buttery Crisco or a non-dairy butter substitute. For the milk, I always use unsweetened Almond or Cashew milk (either plain or vanilla). ** You can use brown sugar or Splenda brown sugar blend (but follow my instructions for that).
This is an old-fashioned cake ~ made with bowls, a whisk and a wooden spoon. I also used my grandmother's old pastry cutter (which is probably older than I am, and I have a great-grandson!).
PUMPKIN STREUSEL COFFEE CAKE
Crumb Topping:
1/2 cup all-purpose flour …………………………...… 1/2 cup dark brown sugar
(if you're using brown Splenda, use 1/4 cup whisked w/1 TB cornstarch)
1/4 cup (4 TB) unsalted butter, cold & cut into small cubes (can substitute buttery Crisco or non-dairy butter equivalent)
2 tsp ground cinnamon..................………………...1/4 tsp. salt
Pumpkin Coffee Cake:
2 cups all-purpose flour …………...…………………. 1/2 tsp baking powder
1 tsp baking soda (increase to 1-1/2 tsp. if you're using Splenda)
2 tsp ground cinnamon ………...………………………1/2 tsp ground nutmeg
1/4 tsp ground cloves…………...……………………....1 cup canned pumpkin
1/2 cup dark brown sugar ~or~ 1/4 cup brown Splenda whisked with 1 TB cornstarch
1/2 cup vegetable oil........................................1/2 tsp. salt
1/4 cup pure maple syrup ~or~ sugar-free maple syrup
1/4 cup milk (any kind ~ but I only use unsweetened Almond or Cashew milk, plain or vanilla)
OPTIONAL Drizzle Glaze:
1 cup powdered sugar (or 3/4 cup regular white Splenda whisked together with 1/4 cup cornstarch)
1-2 TB Pumpkin Spice or any Caramel flavored liquid Coffee Creamer (can be sugar-free)
***
Preheat oven to 350. Spray 9x9” baking pan with nonstick spray. Set aside.
Crumb topping: In small bowl, toss flour, brown sugar, salt, and cinnamon together. Cut in cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
***
Cake: Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in large bowl until combined. ~
In medium bowl, whisk pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour wet ingredients into dry ingredients and stir until just combined. (Don’t over-mix ~ It will be very thick.) Spoon batter into prepared pan. Spread to make even surface. Sprinkle crumb topping evenly on top and gently press them down into batter.
Bake the cake for 25-30 minutes. (Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes).
***
Glaze: Whisk powdered sugar and 1 TB creamer together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake. (My husband prefers it without glaze because he likes a big dollop of Cool Whip on top ~ and a drizzle of maple or caramel syrup over the Cool Whip is even better!)
Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days. Cake may be frozen for up to 2 months.
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