Single Girl Recipe: Pumpkin Coffee Cake.
Y’ALL. Where has this week gone? It completely flew by, and I’m pretty sure it’s because I kicked things off by making this pumpkin coffee cake for my coworkers.
Originally, this recipe called for sweet potato puree instead of pumpkin, but I wanted to jump on the pumpkin craze, plus, it’s way easier to buy a can of pumpkin puree. But, feel free to alter it to your liking.
1 box Gluten-Free White Cake Mix (14 oz.) box makes one 8 or 9-inch cake
1/2 cup pureed pumpkin (or sweet potato)
4 tablespoons light olive oil or coconut oil
1 tablespoon Ener-G Egg Replacer (made with 1/4 cup warm water) (or 2 eggs beaten)
1/2 cup vanilla hemp milk– or non-dairy milk or orange juice
1 teaspoon mild vinegar or lemon juice
2 teaspoons bourbon vanilla
1 teaspoon cinnamon
1 teaspoon ground ginger, or 2 teaspoons fresh grated, if you prefer
For the topping:
2 tablespoons Organic Spectrum Shortening or coconut oil
1/2 cup organic brown sugar
1 tablespoon gluten-free flour
1 1/2 teaspoons cinnamon
Mix the topping ingredients together in a small bowl; rub and crumble it between palms to create a sandy texture.
Place a large plate on the cake pan; quickly turn over and release the cake; repeat onto a clean cake plate.
Makes 8 to 10 slices.
Posted on October 15, 2015, in The Recipe and tagged baking, birthday, blog, blues, cooking, fall, Holly A. Phillips, jazz, John Mayer, love, music, pumpkin, pumpkin coffee cake, relationships, sweets, The Bitter Lemon. Bookmark the permalink. 2 Comments.