Pumpkin Maple Coffeecake

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Perfect for afternoon tea, 

dessert or even at breakfast.

Pumpkin puree, pure maple syrup 

and seasonal spices add to the 

flavour of this delicious coffee cake,

topped with a maple glaze and walnuts.

Low in sugar, no eggs and

no mixer needed.

Ingredients:

2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp nutmeg

1 cup pumpkin puree

1/2 cup brown sugar

1/2 cup vegetable or canola oil butter 

1/4 cup pure maple syrup

1/4 cup milk 

Directions:

Preheat oven to 350deg. F

Prepare your pan.

a 9 inch square, a springform pan

or I use a tube pan.

In a large bowl, whisk together the flour, 

baking soda, baking powder, 

salt, cinnamon and nutmeg.

In another bowl, 
whisk together the pumpkin, 

brown sugar, oil, maple syrup and 

milk until well combined.

Combine both bowls and

 stir just until combined. Do not overmix,

Batter will be thick. Spoon the batter into 

the prepared baking pan.

Spread to make an even surface.

 

Bake for 30-35 minutes.

Check for doneness by inserting 

a toothpick into the centre.

If the toothpick comes out clean,

the cake is done.

The Maple Glaze

3 tbsp butter

1/3 cup pure maple syrup

1/4 tsp ground cinnamon

pinch of salt

1 cup powdered sugar/icing sugar, sifted

1 tsp vanilla extract

Chopped walnuts.

Directions

Place the butter, maple syrup, 

cinnamon  and salt in a medium saucepan

 and over low heat, stirring until the 

butter is melted.

Remove the pan from the heat and

 whisk in the icing sugar, and vanilla.

Allow to cool for 2 to 4 minutes until it thickens.

Spoon the glaze over the cooled cake.

If glaze is too thick, simply place the pan 

back on the heat for a few seconds

 and whisk until smooth.

About 1/2 of this glaze is sufficient for this cake.

I store the rest of the glaze in the fridge

and use it later on other baked goods.

Garnish with chopped walnuts, if desired.

Simply delicious

Thanks for your visit.

Happy Autumn

🍁🍁🍁

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