Family Fun in the Pumpkin Patch
02 Nov 2017
Autumn can be such a fun time of year for the family. Harrison, William and their cousins were having loads of fun out in the pumpkin patch! After Halloween is over, what to do with all those left-over pumpkins? How about trying this delicious Pumpkin Coffee Cake with Cinnamon Struesel. It doesn't take long to make- from the time you put it together to the time you are eating it with a fork is less than an hour! Lovely at any time of year. Do YOU have any lovely pumpkin recipes you'd like to share with us? Send them to email@example.com and it could end up being featured in our Harrison's Brunch campaign next year!
'Shugary Sweets' Pumpkin Coffee Cake with Cinnamon Stresel:
Yield: 2 CAKES
Prep time: 30 MINUTES
Baking time: 30 MINUTES
FOR THE CAKES:
1/2 cup unsalted butter or margarine, softened
1 1/2 cup granulated sugar
1 can (15oz) pure pumpkin
3 eggs or egg substitute
2 1/2 cup all purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp kosher salt
FOR THE STRUESEL:
1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1 tsp ground cinnamon
2 Tbsp unsalted butter or margarine, melted
FOR THE DRIZZLE:
1 1/2 cup powdered sugar
1 tsp ground cinnamon
3 Tbsp skim milk/ non dairy milk
Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Line the bottoms with parchment paper. Set aside.
In large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add pumpkin and eggs, beat until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Pour batter evenly into two cake pans.
For the struesel, mix the ingredients together with a fork. Sprinkle over batter. Bake cakes in a 350 degree oven for 30-35 minutes, until toothpick comes out clean.
Remove from oven and cool 10 minutes in pan. Remove to a wire rack and cool completely.
For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. If you don't need both cakes, freeze one of them but don't put the drizzle on it. Just slide the cooled cake into a Ziploc Freezer Bag (gallon sized). Then, when ready to serve, thaw on the counter top (overnight is usually good). Warm it up in a 225 degree oven for 10 minutes (or microwave on a microwave safe plate for 1 1/2 minutes). Prepare the icing, drizzle it and eat.
ENJOY! Recipe credit to #ShugarySweets
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