Pumpkin Coffee Cake

On dine chez Nanou
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Description

Coffee, cake, and breakfast. Add to that some Autumn, nutty, pumpkin flavor and its pure excellence. Aromatic coffee fills the air as well as prevents moisture from escaping the cake. Lacking in yeast stops the cake from rising and forces its flavors to compact. Ginger spice also elevates the bitter tones of the coffee. It’s robust, nutty flavors and dense consistently are naturally paired. Make in advance and store it for later without

Ingredients

280 grams flour
210 grams brown sugar
85 grams butter (cold diced, plus 115 grams softened butter)
100 grams pecans (crushed)
1 teaspoon cinnamon
140 grams butternut squash
2 tablespoons olive oil
2 teaspoons baking powder
1/2 teaspoons baking soda
salt
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoons nutmeg
2 eggs
108 grams sour cream (30 % fat content)
40 grams dried cranberries
powdered sugar

Directions

1Preheat oven to 160 degrees Celsius.
2Prepare the streusel by pouring 60 grams of flour, 80 grams of brown sugar, 85 grams of cold, diced butter, crushed pecans, and 1 teaspoon of cinnamon in a bowl. Mix with your fingertips.
3Set aside in the refrigerator.
4For the squash puree, wash the butternut squash, cut it into thick slices, and remove the seeds. Place the slices in an ovenproof plate. Sprinkle with 2 tablespoons of olive oil (no salt nor sugar) and bake at 200 C for 50 minutes to 1 hour, until very tender. Purée and keep in a jar in a cool place.
5In a large bowl, mix 220 grams of flour, baking powder, baking soda, a pinch of salt, and spices.
6In another bowl, mix 115 grams of softened butter and 130 grams of brown sugar until well blended and smooth. Add to the mixture of dry ingredients and stir.
7Add the eggs gradually, then the squash puree, the cream, and the cranberries. You should obtain a smooth batter.
8Pour into a 26 centimeter diameter baking dish lined with parchment paper.
9Remove the streusel from the refrigerator. Mix it quickly to slightly reduce the size of the pecans.
10Spread the streusel on the top of the cake, pressing lightly.
11Bake for 50 minutes, checking the doneness with the blade of a knife.
12Let it cool down and sprinkle with powdered sugar.
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NutritionView more

570Calories
Sodium20%DV470mg
Fat45%DV29g
Protein16%DV8g
Carbs24%DV72g
Fiber16%DV4g

PER SERVING *

Calories570Calories from Fat260
% DAILY VALUE*
Total Fat29g45%
Saturated Fat10g50%
Trans Fat
Cholesterol95mg32%
Sodium470mg20%
Potassium270mg8%
Protein8g16%
Calories from Fat260
% DAILY VALUE*
Total Carbohydrate72g24%
Dietary Fiber4g16%
Sugars36g72%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.