From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Pumpkin Coffee Cake with Oat Pecan Streusel
Warning0 allergens identified
Pumpkin Coffee Cake with Oat Pecan Streusel
For the coffee cake
For the streusel
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Prepare the cake:
1
|
Preheat the oven to 350 degrees and grease an 8×8" square baking dish with cooking spray.
2
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In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
3
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Add the oat flour over the wet ingredients, then add the baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Whisk just until incorporated. Pour the batter into the prepared pan and spread evenly.
Prepare the Streusel:
1
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In a small bowl, combine the oats, oat flour, pecans, coconut sugar, cinnamon and salt and stir to combine. Add the melted coconut oil and stir until the mixture is moistened.
2
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Sprinkle the streusel evenly over the top of the coffee cake batter and bake for 30-40 minutes, or until the streusel is golden brown and toothpick inserted into the center of the cake comes out clean. Cool the cake on a wire rack, then slice, serve and enjoy!
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Vegetarian
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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