Coffee Cake - Pumpkin 

This is a big recipe which makes TWO tall 9x13s.

Bake in:
-TWO 9x13 pans
-ONE 9x13 pan AND TWO 9x9 pans Spread batter to the edges, it may be thin but it makes a bar cookie 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.

*Mixing Note: I roasted my own pumpkin then froze it. It is significantly more dense than canned pumpkin. Even with canned pumpkin this batter is very thick. So I mixed in some cultured milk to soften the batter some. You should still need to spread it into the pans though, not pour it.
Melt:
1 c unsalted butter
Using a wire whip beat in:
4 eggs

Beat in:
8 oz brown sugar (1 c)
8 oz white sugar (1 c)
6 oz (1/2 c) molasses

Stir in:
about 30 oz pumpkin

Mix together:
7 c (35 oz) whole wheat pastry flour
1 t baking soda
1 T baking powder
1 T salt
1 T nutmeg
2 T cinnamon
1 t cloves

Stir wet and dry together just until moistened. This keeps the cakes lighter and fluffier.
*See mixing note at the end.

Stir in:
12 oz chocolate chips - 1 bag Guittard 63%.

Top with:
Lots of chopped walnuts or pecans
Press into the batter so they don't just fall off when you cut the cakes.

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