Heyyooooo I’m back! The blog took a back seat to school for a few days, I saw no other option considering how many different commitments I have right now. Honestly, there will probably be quite a few periods of time like that during the school year, just warnin’ ya. And I’m not gonna apologize. I’m a busy girl with lots of interests, and cooking and blogging is just one of them! And baking. Can’t forget the baking.
Part of what’s so fun about baking is the experimentation process. Recipe development for baked goods is the best, because you get to eat every batch that you make until you’ve perfected the recipe 😀 Initially for this recipe, I was shooting for Pumpkin Muffin Tops. The result was a little dry and not super pumpkin-y, but still tasty. I changed my goal to creating a Pumpkin Spice Coffee Cake, but it ended up being a little more like a crumb cake, so I went with it. So here we have it, pure Autumn perfection: Pumpkin Spice Crumb Cake.
This cake is my favorite baking creation to date, hands down. It’s so moist and deliciously pumpkin-y, and tastes great drizzled with some coconut butter. It also got rave reviews from multiple non-Paleo eaters, so even if you don’t eat Paleo you should give this recipe a shot. I only wish I could’ve shared it with more people! But my flatmates and I pretty much annihilated the whole pan in less than 24 hours. Oops… Sorry I’m not sorry!
On a side note, if you live somewhere where you can’t find coconut flour (or any other ingredients you come across in my recipes), www.iherb.com does international shipping, and you can use my discount code: VTG816. Enjoy!!
Pumpkin Spice Crumb Cake
3/4 cup pumpkin puree
1/2 cup honey
3 Tbsp coconut oil or butter, melted
1/2 cup almond or coconut milk
1 tsp vanilla
2 Tbsp coconut flour*
1 1/3 cup almond flour* (or chestnut if you happen to have that)
2 Tbsp arrowroot or tapioca starch
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp salt
For the Crumb topping
2 Tbsp coconut oil or butter, softened
1 Tbsp honey
2 Tbsp maple or coconut sugar
2 tsp cinnamon
1/4 cup almond flour
*Be sure to use the “dip and sweep” method for measuring flour, don’t pack it in.
1. Preheat your oven to 375 F, and grease an 8×8 or 9×9 glass pan with butter or coconut oil.
2. In a medium bowl, whisk together all the wet ingredients (eggs through vanilla).
3. In a large bowl, mix all the dry ingredients (coconut flour to salt).
4. Make a well in the middle of the dry ingredients and pour the wet mixture in, then stir with a wooden spoon until thoroughly combined.
5. Pour the batter into the prepared dish.
6. For the “crumb topping” mix the softened oil/butter, honey, sugar, cinnamon and almond flour together with a fork. Using your hands, sprinkle this mixture over top of the cake batter, then press into the batter with the back of the fork.
7. Bake for 50 minutes. A fork or toothpick should come out clean. If the top of the cake browns too quickly, you can cover it with a piece of foil for the remaining bake time.