Single Girl Recipe: Pumpkin Coffee Cake.

Nearly guilt-free and oh-so-delish.

Nearly guilt-free and oh-so-delish.

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.

INGREDIENTS:

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

DIRECTIONS:

Mix the topping ingredients together in a small bowl; rub and crumble it between palms to create a sandy texture.

Preheat oven to 350ΒΊF. Grease a 9-inch cake pan with shortening and dust lightly with gluten-free flour.
Pour the cake mix into a mixing bowl. Add the remaining ingredients β€” pumpkin/sweet potato through ginger. Beat until a smooth batter forms; beat an additional minute.
Pour into the prepared cake pan; shake a bit to distribute the batter evenly. Crumble the topping all over the cake batter.
Bake in the center of a preheated oven until firm and tender- about 30 minutes or so. I bake at high altitude, so your mileage may vary.
Cool on a wire rack.

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.

…Now, since tomorrow is “Fiction Friday,” I need to go ahead and say this now. Tomorrow, the love of my LIFE is turning 37. My love, John Mayer, I’m sending you a happy, happy birthday!
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Posted on October 15, 2015, in The Recipe and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. 2 Comments.

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