pumpkin swirl pecan crumb cake
Obtained online. http://cupcakesandkalechips.com/glutenfree-pumpkin-swirl-pecan-crumb-cake-sundaysupper-fall-foods/
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yield
9 -16
cook time
45 Min
method
Bake
Ingredients For pumpkin swirl pecan crumb cake
- FOR THE PUMPKIN SWIRL:
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1/4 cpumpkin puree (not pie filling)
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2 ozregular or light cream cheese, softened to room temperature
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1egg yolk
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2 Tbsplight brown sugar
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1/2 tspvanilla
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1/2 tsppumpkin pie spice
- FOR THE CRUMB CAKE:
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1 1/4 calmond flour
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1/4 coat flour
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3 Tbspcoconut flour
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1/8 tspsalt
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1 tsppumpkin pie spice
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1/3 clight brown sugar, firmly packed
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2 Tbspcanola or vegetable oil
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2 Tbspgreek yogurt
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1/2 cchopped pecans
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1 tsppumpkin pie spice
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1/2 tspbaking soda
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1/2 tspbaking powder
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2 lgeggs
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1 tspvanilla extract
-
1/2 cmilk
- FOR THE MAPLE CREAM CHEESE DRIZZLE
-
1 ozcream cheese, softened to room temperature
-
2 Tbspmaple syrup
How To Make pumpkin swirl pecan crumb cake
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1For the pumpkin swirl: Combine the ingredients in a bowl and whisk until smooth. Set aside.
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2For the crumb cake: Grease an 8"x8" baking pan or line with parchment paper. Preheat oven to 325°F. In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, 1 t pumpkin pie spice, and brown sugar until combined. Add the oil and Greek yogurt, and pulse until well combined. Transfer this mixture to a large bowl and set aside. For the topping, return ½ c of the flour mixture to the food processor. Add the pecans and additional 1 t pumpkin pie spice, and pulse a couple of times to combine and form loose crumbs. To the reserved dry mixture, stir in the baking soda and baking powder. Add the eggs, vanilla and milk and stir until smooth.
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3Pour batter into the prepared pan. Drop and drizzle small spoonfuls of the reserved pumpkin mixture across the top of the batter. Sprinkle the pecan crumb mixture evenly over the top of the batter. Bake for 40-45 minutes. A toothpick inserted in the middle should come out clean (perhaps only a little of the pumpkin mixture on it, but not cake batter) and it will not jiggle in the middle. Cool the cake completely, and drizzle with the maple cream cheese drizzle, if desired, or another glaze, or just sprinkle with powdered sugar. Store the cake, covered, in the refrigerator for up to 4 days.
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4For the maple cream cheese drizzle: Blend together the maple syrup and cream cheese. I like to throw it in the fridge to thicken up a bit before using. Also, if your cream cheese gives you a hard time and won't make a smooth glaze, you can press the mixture through a fine mesh sieve several times.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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