RECIPE: REC: Cranberry-Walnut Pumpkin Coffeecake

RECIPE:
B

barbara-in-va

Well-known member
Was in a baking kind of mood yesterday and had a new book "A Harvest of Pumpkins and Squash" and some fresh pumpkin in the fridge. This coffeecake is SUPERB!

Cranberry-Walnut Pumpkin Coffeecake

1 C chopped walnuts or pecans

1 1/4 C flour

1/2 C white or yellow cornmeal

1 t baking soda

1/2 t salt

1 1/2 t cinnamon

1 t ginger

1/4 t cloves

2 large eggs

3/4 C sugar

1/2 C lt brown sugar, firmly packed

1/3 C canola oil

1/3 C sour cream

1 C pumpkin, canned or homemade

1 C fresh or dried cranberries

3 T raw sugar

Preheat oven to 350°F. Butter and flour a 9" square baking pan.

Spread the walnuts in a small baking pan and bake until lightly toasted 8-10 minutes.

In a medium bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger and cloves. In a large bowl, combine the eggs, sugars, oil, sour cream and pumpkin and beat with a large whisk or an electric beater until smooth. Add the dry ingredients to the pumpkin mixture and mix just until incorporated. Stir in the cranberries and 2/3 C of nuts. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining 1/3 C nuts on top and sprinkle with raw sugar.

Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a wire rack and let cool in the pan to room temp, then cut into 12 rectangles. Store in an airtight container at room temp for up to 2 days.

Enjoy!

Notes: I used craisins because they were in the cupboard. I took the cake to work and got raves from co-workers all day long!

 
REC: Five Spice Pumpkin-Ginger Cake

This cake is also from "A Harvest of Pumpkins and Squash" and is just as good as the Pumpkin Coffeecake above. I did skip the chocolate chips just because I wasn't in the mood. However, I am sure they would be a great addition!

Five Spice Pumpkin Ginger Cake

6 T butter, softened
3 T grated peeled fresh ginger
1/2 C honey
1/2 C molasses
2/3 C pumpkin puree, fresh or canned
1/2 C plain low fat yogurt*
2 large eggs
2 C flour
1 1/2 t baking soda
1 t Chinese 5 Spice powder
1 t cinnamon
pinch salt
1/2 C thinly slivered crystallized ginger
3/4 C semisweet chocolate chips
whipped cream as an accompaniment

Preheat the oven to 375°. Lightly butter a 9" round baking pan 2" deep or a 9" springform pan and line the bottom and sides with parchment paper.

In a large bowl, combine the melted butter, fresh ginger, honey, and molasses. Using an electric mixer set on medium speed, beat until well mixed. Add the pumpkin, yogurt, and eggs and beat until smooth. In a medium bowl, stir together the flour, baking soda, five spice powder, cinnamon and salt. Add the dry ingredients to the pumpkin mixture and mix just until incorporated.

Scrape the batter into the prepared pan and smooth the top. Sprinkle the top with the crystallized ginger and chocolate chips. Bake until a toothpick inserted into the center comes out clean 30-35 minutes. Transfer to a wire rack and let cool for about 5 minutes. Remove from the pan and peel off the parchment paper. Serve warm topped with whipped cream.

*I subbed sour cream because that is what was in the fridge!

 
Barb - the recipe sounds so good....

if only I could get DH to eat pumpkin and/or cranberries!!

This looks like a wonderfully moist cake,
Deb

 
Oh Deb, as my Dad would say, "he doesn't know what he is missing!"....

On the other hand, I have a friend that believes that food should not be orange, if it's orange than it's not food!

 
You ain't kidding:)

I try to sneak things in...he insists he doesn't like carrot cake. Served him a piece without 'detailing' what it was...he loved it. Of course once I told him he tempered his response: "it's okay"smileys/smile.gif

Deb

 
Hey Barb, made the Cranberry-Walnut Pumpkin Coffeecake today.

I really liked the texture of the baked cake...great flavor too. The raw sugar at the top adds a nice crunch. Thanks for passing it along.

 
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