Pumpkin Coffee Cake with Cinnamon Streusel

Pumpkin Coffee Cake with Cinnamon Streusel

I’m a big fan of all pumpkin baked goods, especially in the fall. I’m just as happy to start to the day with a piece of Pumpkin Coffee Cake with Cinnamon Streusel, as I am to end it with a slice of pumpkin pie. The coffee cake is light …

The post Pumpkin Coffee Cake with Cinnamon Streusel appeared first on Baking Bites.

Pumpkin Coffee Cake with Cinnamon Streusel

I’m a big fan of all pumpkin baked goods, especially in the fall. I’m just as happy to start to the day with a piece of Pumpkin Coffee Cake with Cinnamon Streusel, as I am to end it with a slice of pumpkin pie. The coffee cake is light and fluffy, yet loaded with pumpkin and pumpkin spice flavor. It’s always a hit and disappears even faster than pumpkin pie in my house. Bake it up for a fall brunch or simply make a batch to treat yourself if you’re a pumpkin fan, like me!

The coffee cake is made in two parts: the cake and the streusel. The cake comes together very quickly and uses a whole can (15-16oz) of pumpkin puree. If you do a lot of baking with pumpkin, you’ll know that many recipes don’t use a whole can, leaving you with a small quantity of leftover puree. The pumpkin puree actually takes the place of any liquid dairy (where you might use buttermilk or sour cream in another coffee cake recipe) and turns the batter a beautiful orange color. There is a generous amount of pumpkin pie spice in the batter, too.

The streusel is made in a second bowl after the cake batter. It comes together even more quickly, since it uses melted butter, and clumps together easily to make a very visually appealing – and very tasty – streusel topping. I only used cinnamon in the streusel because I didn’t want to go crazy with the pumpkin pie spices. The cinnamon in the streusel compliments the cinnamon in the spice mix from the cake, making it stand out without dominating the flavor of the pumpkin itself.

The cake has a surprisingly light, tender crumb and contrasts well with the crisp, buttery streusel on top of it. Thanks to the pumpkin puree, the cake is quite moist and keeps very well for a couple of days after baking. While the cake should be cool before you cut into it, I like to warm up the slices for a few seconds in the microwave before serving them. Feel free to mix up up to 1/2 cup of chopped nuts or chopped toffee bits if you want to add some extra textures or flavors to this cake, too.

Pumpkin Coffee Cake with Cinnamon Streusel
Cake:
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 tsp vanilla extract
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree

Streusel:
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup dark brown sugar
1/4 tsp salt
1 1/2 tsp ground cinnamon
3 tbsp butter, melted and cooled
1 tsp vanilla extract

Preheat oven to 375F. Lightly grease a 9-inch square baking pan and line the bottom with parchment paper.

Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Blend in eggs one at a time, followed by vanilla extract and pumpkin pie spice.
Stir 1/3 of the flour mixture into the butter mixture, followed by half of the pumpkin puree. Stir in an additional 1/3 of the flour mixture, followed by the rest of the pumpkin. Stir in remaining dry ingredients and mix until no streaks of flour are visible. Pour into prepared pan and spread into an even layer. Set aside while you prepare the streusel.

Make the streusel: In a large bowl, whisk together flour, sugar, brown sugar, salt and ground cinnamon. Pour in butter and vanilla and, using a fork, stir until the mixture has the consistency of wet sand. Grab the streusel mixture in your hands and squeeze to create clumps of streusel. Sprinkle streusel mixture evenly over the top of the cake batter.

Bake for 40 – 45 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. Allow the cake to cool completely in the pan before slicing. Store leftovers in an airtight container.

Serves 9-12.

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Blueberry Lemon Brunch Cake

Blueberry Lemon Brunch Cake

Cake for breakfast is always a treat. Now there are plenty of times were I treat myself to a slice of leftover layer cake from the day before with you morning coffee, but usually cake for breakfast means coffee cake. This Blueberry Lemon Brunch Cake is a moist cake packed with fresh …

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Blueberry Lemon Brunch Cake

Cake for breakfast is always a treat. Now there are plenty of times were I treat myself to a slice of leftover layer cake from the day before with you morning coffee, but usually cake for breakfast means coffee cake. This Blueberry Lemon Brunch Cake is a moist cake packed with fresh blueberries and bright lemon zest, both flavors that are welcome at my breakfast table. And who doesn’t love a bit of extra fruit with breakfast – especially when it helps to justify an extra piece of cake!

The cake starts with a buttermilk cake batter that is flavored with lots of lemon zest. The lemon zest gives the cake plenty of bright flavor, more than you would get from juice alone. I did use two whole lemons (medium sized lemons) for the zest, so be sure to pick up two and save the zested lemons for juicing later on by storing them in the fridge. The blueberries are folded into the batter just before baking. Some may sink to the bottom of the cake because this is a light textured cake that has quite a lot of berries in it, but as long as you’ve greased your pan or lined it with parchment paper, the cake slices will come out neatly with the berries perfectly intact.

The cake is very moist and tender, much more cake-like than your average blueberry muffin. I topped the cake with a very generous sprinkle of sugar before baking to give it a nice crisp top crust and to add a little additional sweetness to the cake. If you have a favorite streusel recipe, you can certainly sprinkle that on top instead of the sugar to turn this easy cake into a slightly more traditional coffee cake.

As usual, you can use frozen blueberries in this cake recipe instead of fresh if fresh berries aren’t in season. If you are using frozen berries, I recommend using them from frozen and not letting them thaw before folding them into the batter. This will prevent the berry juice from running into the rest of the cake and turning the whole thing blue. Your cake might also need an additional minute or so of baking time, especially if you opt to be generous when you measure out the berries (as I sometimes am!), since cold berries will slightly chill the batter. Fresh blueberries are best when they are in season, so keep this recipe in mind the next time you buy a basket from your local grocery store or farmers’ market.

Blueberry Lemon Brunch Cake

Blueberry Lemon Brunch Cake
1 2/3 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cups sugar
2 large eggs
2/3 cup buttermilk
1 tsp vanilla
2 tbsp lemon zest (2 lemons)
6 tbsp butter, melted and cooled
1 1/4 cups blueberries, fresh or frozen
2 tbsp coarse sugar, for topping

Preheat oven to 350F. Lightly grease a 9-inch cake pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and sugar.
In a large bowl, whisk together eggs, buttermilk, vanilla and lemon zest. Add in dry ingredients and whisk to combine. Pour in melted butter and whisk until butter is completely incorporated. Fold in blueberries.
Pour batter into prepared pan and spread into an even layer. Sprinkle the top of the cake with coarse sugar.
Bake for 45-50 minutes, until the cake is golden brown and the top springs back when lightly pressed. Allow cake to cool in the pan until almost room temperature (or at room temperature) before slicing.

Serves 9.

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Hearty Vegan Breakfast Hash (Oyster Mushroom Jerky)

Isn’t a hearty vegan breakfast is the best way to start your day? Fire up your skillet and make fried potatoes, crispy oyster mushroom jerky mixed with a rainbow of veggies like green peans, onions, and bell peppers to create a delicious vegan ha…

Isn’t a hearty vegan breakfast is the best way to start your day? Fire up your skillet and make fried potatoes, crispy oyster mushroom jerky mixed with a rainbow of veggies like green peans, onions, and bell peppers to create a delicious vegan hash. If you also like savory breakfast or brunch recipes try this...

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Easy Veggie Hummus Quesadillas Without Cheese

If you are looking for an easy, yummy, fajita-inspired hummus quesadillas recipe, look no further. They are packed with vegetables like oyster mushrooms, bell pepper, and onion seasoned with a fajita spice mix. Plus we added black beans and avocado to …

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Light and Fluffy Whole Wheat Waffles

Light and Fluffy Whole Wheat Waffles

Waffles are something that I probably don’t treat myself to often enough. But waffles are an easy breakfast dish that we all should be making more often. After all – if you have a waffle iron, why not put it to good use? These Light and Fluffy Whole Wheat Waffles are delicious, …

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Light and Fluffy Whole Wheat Waffles

Waffles are something that I probably don’t treat myself to often enough. But waffles are an easy breakfast dish that we all should be making more often. After all – if you have a waffle iron, why not put it to good use? These Light and Fluffy Whole Wheat Waffles are delicious, easy to make and packed with enough whole grains that you can feel good about eating them any time you’re in the mood for a waffle. The waffles are made with whole wheat flour as a base. Whole wheat flour has a bit of a reputation for producing heavier baked goods, but that doesn’t mean that it can’t be used to make a light, fluffy waffle if you’re using the right recipe.

This waffle batter is easy to make and basically comes together all in one bowl. It uses whole wheat flour, along with a generous dose of buttermilk, vanilla extract, melted butter and a touch of sugar. The small amount of sugar in the recipe helps to balance out the stronger flavor of the whole wheat flour.

These waffles are surprisingly light, given that they’re made with only whole wheat flour, with a crisp exterior and a tender interior. The whole wheat flour gives the waffles a slightly nutty flavor that, in my opinion, makes them pair even better with maple syrup than your average waffle recipe. That being said, I also included an optional addition of ground cinnamon. It adds a bit of extra dimension to the waffles for those who aren’t necessarily big fans of whole grains and might need a little bit of persuasion to give these a try.

Light and Fluffy Whole Wheat Waffles

The cooking times for these waffles will vary slightly depending on the waffle iron that you use, so follow the directions from your manufacturer for best results. That said, you can use this recipe with any waffle iron. I made these waffles using a Belgian-style waffle iron, but you can cook them in a more traditional iron, as well. No matter how you cook them, serve them up with a pat of butter and a generous pour of real maple syrup. Fresh berries can make a nice addition when they’re in season, too!

Light and Fluffy Whole Wheat Waffles
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 large eggs
1/3 cup butter, melted and cooled
2 cups buttermilk
2 tsp vanilla extract
1/2 tsp ground cinnamon, optional

In a large bowl, whisk together flour, baking powder, baking soda and sugar. Make a well in the center of the dry ingredients and add in eggs, melted butter, buttermilk and vanilla extract (and cinnamon, if using) and whisk until batter is smooth and uniform.
Preheat your waffle iron according to the manufacturers’ directions and, if it is not a nonstick iron, lightly grease with cooking spray. Fill waffle maker with batter (typically from 1/2-cup to 1 cup, depending on the size of the iron) and cook until golden on both sides, about 3-4 minutes. Serve immediately.

Makes 4-6 large waffles.

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Crispy Red Lentil Protein Waffles (Vegan, Gluten-free)

Are you looking for a delicious and crispy waffle recipe without eggs, or dairy, but with naturally added protein? These vegan waffles are no ordinary ones, as they contain high-protein red lentils instead of protein powder. The best part is that the t…

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Sweet Red Lentil Pancakes (Vegan, Gluten-free)

Are you looking for a sweet lentil pancakes recipe made with red lentils? Imagine a light and fluffy pancake without eggs and milk that contains a natural protein source and only 6 other pantry ingredients. They are essentially vegan protein pancakes w…

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Easy Vegan Banana Waffles

Are you looking for a delicious vegan banana waffle recipe without egg, dairy, sugar, gluten, and oil? You think it is a lot to ask, but far from it. This is entirely possible with these 7 ingredients. Pre-heat your waffle iron as you will have some yu…

Are you looking for a delicious vegan banana waffle recipe without egg, dairy, sugar, gluten, and oil? You think it is a lot to ask, but far from it. This is entirely possible with these 7 ingredients. Pre-heat your waffle iron as you will have some yummy waffles in 10-15 minutes! If you are looking...

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Easy Vegan Banana Pancakes

If you are looking for the best vegan pancakes with bananas, you should try this recipe. It is really easy. Take one bowl, mix 7 simple ingredients, and depending on the size of your griddle or pan in 5-20 minutes you can have delicious, fluffy banana …

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Make-Ahead Banana Coffee Cake

Make-Ahead Banana Coffee Cake brings coffee cake and banana bread into one bite. Prep this recipe the night before and bake it in the morning for a warm-from-the-oven holiday breakfast.  INTRO EASY BANANA COFFEE CAKE WITH BISQUICK I am a big fan of using my homemade Bisquick mix to make everything from fluffy Bisquick pancakes …

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Make-Ahead Banana Coffee Cake brings coffee cake and banana bread into one bite. Prep this recipe the night before and bake it in the morning for a warm-from-the-oven holiday breakfast. 

Maple syrup being poured over the top of a slice of banana coffee cake

INTRO

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