Pumpkin Coffee Cake

College Girl and I had a spontaneous urge to bake last night. The daytime temperatures cooled way down and there was a crispness to the night air - perfect for heating up the oven and creating in the kitchen! First we made our standard baked egg dish with vegetarian Canadian Bacon and sliced black olives sprinkled on top. While that baked, I searched online for a pumpkin coffee cake recipe and found Sally's kitchen tested version. 

For the full recipe and directions visit Sally's Baking Addiction 

Her cake recipe includes:

• 2 cups (250 grams) all-purpose flour 
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup (244 grams) pure pumpkin puree
• 1/2 cup (100 grams) dark brown sugar
• 1/2 cup (120 ml) vegetable oil (or melted coconut oil)
• 1/4 cup (82 grams) pure maple syrup
• 1/4 cup (60ml) milk
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• I substituted 1/4 cup unsweetened applesauce and 1/4 cup olive oil for the 1/2 cup oil listed in order to lower the fat content a bit. I also used 1 and 1/2 cups all-purpose flour with 1/2 cup whole wheat flour. These changes didn't affect the quality or flavor.

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• The recipe includes a yummy crumb topping, too. I followed the directions for the simple icing glaze made from powdered sugar and milk, and 
• drizzled it over the top of the 
• coffee cake when it came out 
• of the oven.

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•  This pumpkin cake is moist,
•  pumpkin-y and delicious. 
• I can taste the cinnamon. I can taste the pumpkin! I don't like cakes which are brown but don't taste like chocolate, or orangy colored cakes that don't taste like oranges or pumpkins...I want to taste the flavor, not just see the color!
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This pumpkin coffee cake is perfect for 

breakfast or teatime - if it lasts that 

long!

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• sharing this post with~
• Share Your Cup
• Weekend Re-treat
• Halloween House Tour
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