.
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
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
🍁🍁🍁