This month’s From My Rasoi (FMR) event is being hosted by lovely Meeta of What’s For Lunch Honey!! Ingredient she chose is Pumpkin and she also wants us to research on the pumpkin we are using.
I used Libby’s Canned Pumpkin and from their website, I learnt that they use a special variety of pumpkin called “Dickinson” (not sure why it has a human name) to give their canned pumpkin creamy texture and delicious taste.
I had a can of pumpkin on hand, but I didn’t want to make Pumpkin pie (yawn…….). Then I received my “Vegetarian Times” magazine and voila.. there were like 5 different pumpkin recipes and this coffee cake looked just yummy.. So here you go..
Pumpkin puree – 1 ¾ cups, either fresh or canned
All purpose flour/ whole-wheat pastry flour – 2 cups
Rolled Oats – 1 ½ cups (I used Instant oats and it worked just fine)
Sugar – 1 ½ cups
Baking powder – 1tbsp
Ground ginger – 1½ tsp
Ground nutmeg – ½ tsp
Ground cinnamon – 1 tbsp
Salt – ½ tsp
Butter – ½ cup (1 stick), softened
Eggs – 3 large, lightly beaten
For Streusel topping:
All purpose flour/ whole-wheat pastry flour – ½ cup
Granulated sugar – ½ cup
Light brown sugar – 1/4 cup
Rolled Oats – ½ cup
Butter – 4 tbsp, melted
- To make coffee cake: Preheat the oven to 350ºF. Coat 10” square pan with non-stick spray. (I used 9” spring form pan)
- In a bowl, combine flour, oats, baking powder, cinnamon, nutmeg, ginger and salt.
- Beat butter and sugar in separate bowl until light and fluffy. Mix pumpkin and eggs into butter mixture.
- Gradually stir flour mixture into pumpkin mixture. Spread in the prepared pan.
- To make Streusel topping: Mix all the ingredients together until crumbly. Spread evenly on coffee cake.
- Bake for 1 hour or until a toothpick comes out clean. Cool for 10 minutes. Slice into squares and serve.
Enjoy with your morning cup of coffee..