Pumpkin Pie Coffee Cake

Pumpkin Coffee Cake

 

Pumpkin Pie Coffee Cake – Click here for PDF version

I was a little skeptical when I saw this recipe on Mary Younkin’s blog with actual pumpkin filling in the centre but I was amazed at how well it turned out. I love pumpkin pie and I love coffee cake and the two together are even better!

It is the best coffee cake I have made since I was diagnosed with Celiac Disease 5 years ago!

Prepare Cake Batter:

1/2         cup butter or margarine

3/4         cup white sugar

3             eggs

1             tsp vanilla

2             cups GF AP flour*

1             tsp xanthan gum

1             tsp baking powder

1             tsp baking soda

1/4         tsp salt

1             cup sour cream

Filling:

2             cups pumpkin puree (15 oz)

3/4         cup brown sugar, packed

1             tsp cinnamon

1/2         tsp salt

1/2         tsp mace

1/2         tsp ginger

2             eggs

1/2         cup light cream or milk, scalded

Topping:

1/3         cup butter,  melted

1             cup brown sugar, packed

2             tsp cinnamon

1             cup pecans, chopped

* I used 1 cup of my gluten-free AP flour and 1 cup GF bread

  • For the cake beat butter and sugar until light, then beat in eggs one at a time.
  • Sift or stir together flour, baking powder, baking soda and salt, then beat into with butter mixture.
  • Add sour cream and beat again until smooth.
  • Prepare filling in a separate bowl by mixing pumpkin, brown sugar, cinnamon, salt, mace, and ginger.
  • Add eggs, then scalded cream and whisk until smooth.
  • For the topping mix melted butter with brown sugar, cinnamon and pecans and set aside.
  • Pour a little more than half the batter into a greased 9 x 13 inch pan then spread pumpkin filling evenly over all. Spoon remaining batter as evenly as you can over the filling. Do not worry that there are spaces between the batter but get it as even as possible and sprinkle with the topping mixture.
  • Bake for 50 – 60 minutes at 325°F or until cake springs back when lightly touched, a tester comes out clean and cake is pulling away from the sides of the pan. Cool before serving.
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Pumpkin Pie

Pumpkin PieThis is the perfect Thanksgiving dessert and so simple yet delicious. I got this recipe from my Aunt Marj who says it was off the pumpkin can and I have just changed it slightly to use fresh or frozen pumpkin purée and dark brown sugar. Made with homemade pumpkin purée (see below) and topped with sweetened whipped cream it is ranked at the top of our family favourite list. Luckily for me the filling is naturally gluten-free!

Pumpkin Pie  Click here for PDF version

9 inch unbaked GF pie shell

1  cup dark brown sugar, packed

1  tsp cinnamon

1/2  tsp salt

1/2  tsp mace

2  eggs

1 1/2  cups pumpkin purée, fresh (below) or canned

1 cup milk, scalded

  • Mix brown sugar, cinnamon, salt and mace.
  • Stir in eggs and pumpkin purée until smooth.
  • Add scalded milk and mix until mixture is uniform.
  • Pour into unbaked pie shell and carefully move to the oven without spilling.
  • Bake at 375°F for 20 minutes then reduce temperature to 325°F and continue baking for another 45 – 55 minutes or until centre is set. You may check for doneness by inserting a skewer or knife into the centre and it should come out clean but I look for a little cracking around the outside and no jiggling in the centre which means it is well done.
  • Cool and serve with Sweetened Whipped Cream.

Pumpkin Puree

I make my own pumpkin purée and it is just that much better when it is fresh!

Pie pumpkins should have dense, dark orange flesh.

2 – 4 pie pumpkins

  • Wash, cut and remove seeds from pumpkins.
  • Place in a roasting pan with a cover and bake at 400°F until pumpkin is hot, about 1/2 hour, then reduce heat to 350°F and continue baking several hours until pumpkin is soft and pulling away from the skin. You may also cook the pumpkin in the microwave but it does not develop quite as much flavour.
  • Let pumpkin cool then scrape out of shell and put flesh through a food mill or sieve.
  • Set in a strainer lined with cheesecloth or a porous, clean cloth and let drain for 1 hour, reserving the liquid drained for soups or rice. This step is very important to give you a purée that is the right density for recipes using canned pumpkin. It may be measured in the amounts you need for pies or muffins and can be frozen to use later.
  • It will keep in the refrigerator for about a week.

 

Pumpkin Chiffon Cake (gluten-free)

Cake with Brandy Cream

Halloween Week is always busy because both my Mother and Mother-in-Law have their birthdays a day apart. That means two cakes, a trip to Guelph to deliver my Mom’s and of course Maple fudge for Halloween trick or treaters. I was excited to share a blog on Maple fudge for the bazaar and Christmas giving season but it will have to wait because when I made the gluten-free version of the Pumpkin Chiffon Cake for Mom I just could not wait to show you how gorgeous it was! I wish I could give you a piece so you could taste it too!

This recipe came from Wilma Chisholm and I cannot say I have seen it anywhere else in print. This was one of Mom’s favourite cakes and without the need for a sugary icing she was able to indulge in a small piece for her birthday even after she developed diabetes. As the photos show she can still count it as a favourite when it is made with a simple substitution of my gluten-free all purpose flour.

Pumpkin Chiffon Cake

Pumpkin Chiffon – click here for pdf version of recipe

7 eggs, separated
1/2 tsp cream of tartar
1 1/2 cups white sugar
1/2 cup water, apple cider or juice drained from pumpkin
when preparing purée (recipe pg 232)
1/2 – 3/4 cup pumpkin purée, fresh, frozen or canned
1/2 cup canola oil
2 cups GF all purpose flour
1 tsp xanthan gum
2 tsp baking powder

  • Whip egg whites with cream of tartar in a clean bowl with clean beaters on high until foamy then slowly add 3/4 cup sugar while beating until stiff peaks form.
  • In another bowl beat egg yolks, remaining 3/4 cup sugar and water about 5 minutes until yolk mixture is thick, pale and beaters leave marks.
  • Fold pumpkin and oil into egg yolk mixture.
  • Sift flour, xanthan gum and baking powder and stir into yolk mixture until smooth.
  • Pour egg yolk mixture over the beaten egg whites and fold together quickly but thoroughly.
  • Immediately pour into an ungreased tube pan and bake at 350°F for about an hour until cake springs back when lightly touched and is golden brown.
  • If cake is getting too brown before it is completely cooked then turn oven down to 325°F for remaining time.
  • Invert pan on rack and cool completely.
  • Serve with brandied cream on the side.

Brandied Cream: I’m sure you will find somewhere to use any of this left over.

  • 2 cups whipping cream
  • 1/3 cup brown sugar, packed
  • 2 tsp brandy