We spend hours in the kitchen preparing and trying new dishes all of the time. We partnered with Michelle Miller of Sunkissed Kitchen this season and are OBSESSED with this Pumpkin Coffee Cake with Cranberries and a Pecan Streusel Topping. This recipe paired with a fresh cup of coffee is the best way to start any morning.
WHAT YOU NEED:
- Canned Pumpkin (not pumpkin pie filling)
- Maple Syrup (honey or date syrup work!)
- Coconut Oil
- Almond Flour
- Arrowroot (tapioca is a good sub!)
- Pumpkin Pie Spice (I use cinnamon, ginger, and lots of fresh grated nutmeg)
- Baking Powder, Soda & Sea Salt
- Fresh Cranberries (you can omit these for a basic Pumpkin CoffeeCake – but I highly recommend you try them!)
THEN, MAKE A PECAN STREUSEL TOPPING:
- Almond Flour
- Maple Syrup
- Coconut Oil
- pinch of Sea Salt
HOW TO MAKE A PUMPKIN CRANBERRY COFFEE CAKE
This recipe is baked in my Sharp European Convection Oven. The oven is perfect for everyday use – roasted veggies, baking meats, and popping in homemade baked goods, like this delicious Pumpkin Coffee Cake.
The oven is a perfect match to my induction cooktop and is roomy enough inside to make holiday meals. I can easily reheat a quiche and this coffee cake and serve a perfect combo for breakfast!
HOW TO MAKE A GLUTEN-FREE PUMPKIN COFFEE CAKE
Step 1: First, combine the dry ingredients in a medium-sized mixing bowl.
Step 2: Next, add the pumpkin, maple syrup, coconut oil, and eggs to a large mixing bowl, and whisk to combine.
Step 3: Add the dry ingredients into the bowl with the pumpkin mixture, and stir until there are no dry ingredients remaining.
Step 4: Add the fresh cranberries to the batter, and fold them in.
Step 5: Add the pumpkin cake batter to a lined 8×8 baking dish and smooth it into an even layer.
Step 6: Either finely chop the pecans, or add the streusel ingredients into a food processor bowl, and pulse to combine. Leave the pecans chunky, and use a spoon to finish mixing the ingredients if necessary.
Step 7: Add the streusel topping to the cake, and spread it into an even layer.
Step 8: Cover the cake with foil, and bake the coffee cake for 50 minutes. Remove the foil, and continue baking for an additional 15-20 minutes, or until the center of the cake is set. This allows the cake to fully cook without over-browning the topping.
TIPS & VARIATIONS
Make this a plain Pumpkin Coffee Cake: Don’t like or have cranberries? Simply omit them!
Use Frozen Cranberries: I often have cranberries in the freezer in the winter. If you’d like to start with frozen cranberries, measure them out, and then let them sit out to defrost before mixing them into the cake. The cake will not fully or evenly bake if you mix them in while frozen.
Reheat the Coffee Cake: If you make this coffee cake ahead, wrap it tight and freeze it until you’re ready to serve. Allow it to sit at room temperature for a couple of hours (or overnight in the refrigerator), and then pop it in the oven, covered with foil, at 350º F for 30 minutes to reheat when ready to serve. We also love this served cold.
Top your Coffee Cake: I serve this coffee cake topped with whipped cream and more pecans. I use pastured heavy whipping cream and whip it until it’s stiff. I don’t sweeten whipped cream since it’s usually going on top of a sweet dessert.
Check out the full blog post on Sunkissed Kitchen.