Monday, October 10, 2016

Slow cooker pumpkin coffee cake

























Well this post is coming after the previous one so some of you might have not read that one. If you have you know I wanted to make pumpkin scones and nothing ever takes one can of pumpkin so therefore I just made two treats :-) this recipe is adapted from another great baker and her website. Enjoy some slow cooker pumpkin coffee cake.
 http://amyshealthybaking.com/blog/2014/10/22/slow-cooker-pumpkin-streusel-coffee-cake/
topping ingredients:
¾ cup old-fashioned oats
¼ cup white wheat flour
1 tsp ground cinnamon
2 tbsp maple syrup
2 tbsp coconut oil

pumpkin cake ingredients:
2 cups white wheat pastry flour
1 ½ tsp  baking powder
½ tsp baking soda
1 ½ tsp  ground cinnamon
¼ tsp  ground nutmeg
¼ tsp  ground ginger 
pinch of salt
1 tbsp coconut oil
1 large egg white
nice pour of vanilla extract
1 cup  pumpkin purée
1 tsp lemon juice or vinegar (I did not have either so had to use lemon extract and now realize that was pointless because it needed the acidity).
1/3 cup maple syrup

  1. Prepare the crumble
    1. whisk together the oats, flour, and cinnamon in a medium bowl. 
    2. Add in the maple syrup and butter, mixing until completely mixed together. 
    3. Line the inside of your slow cooker with foil, and  coat with nonstick cooking spray.
    4. Spread the cake batter into the prepared slow cooker, and sprinkle the crumb topping over the top. Gently press the crumb topping into the cake batter. Cover and bake on “Low” for 2 hours 15 minutes. Turn off the slow cooker, and let the coffee cake cool in the pot for 10 minutes before pulling it out by gripping the edges of the foil. Place on a wire rack, slide the foil out from underneath, and let the coffee cake cool completely to room temperature before serving.
  2.  For  the cake
    1. Wisk the flour and next 6 ingredients (through salt) together in a medium bowl.
    2.  In your mixer bowl, mix together the butter, egg white, and vanilla. 
    3. Mix in the pumpkin purée. Add in the lemon juice and maple syrup, and mix until fully combined.
    4.   Mix in the flour mixture, mixing just until incorporated.
    5.  Spread the cake batter into the prepared slow cooker.
    6. Sprinkle the crumb topping over the top. 
    7. Gently press the crumb topping into the cake batter. 
    8. Cover and bake on “Low” for 2 hours 15 minutes. Turn off the slow cooker, and let the coffee cake cool in the pot for 10 minutes before removing it. 
    9. Place the cake on a wire rack to cool completely. 
    10. enjoy reheated or as is topped with some ice cream :)