Coffee Cake - Pumpkin Using my own roasted pumpkin out of the freezer, this is full of good things! Bake in:
- 9x13 pan for a full height coffee cake. -TWO 9x9 squares for a shorter cake. Spread batter to the edges, it may be thin but it makes shorter height cake which cuts and serves cleanly on napkins. Bake at convection bake 375* about 35-45 minutes. Drizzle more chocolate on for a really pretty finish. In 2 qt mixing pitcher:
1/2 c melted unsalted butter Using immersion blender add in: 2 eggs Measure in: 4oz brown sugar 4oz white sugar 4 oz molasses 4 oz whole milk yogurt 4 oz whole milk 15 oz roasted pumpkin Mix thoroughly with the immersion blender until very smooth. Mix together: 15 oz whole wheat pastry flour 1 t baking soda 1 t baking powder 1 t salt 2 t nutmeg 2 t cinnamon 1/2 t cloves Stir in just until mixed. Optional: 1/4 c poppy seeds OR 1/2 c chocolate chips OR 1/4 c unsweetened baking cocoa (add an extra T of yogurt or butter to accommodate this extra dryness) OR add all three! Sprinkle nuts on top OR pumpkin seeds on top
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