Description
Half coffee cake, half pumpkin pie. This low-sugar pumpkin spice cake makes a great morning coffee accompaniment or dessert for the fall season. Vegetarian.
Ingredients
Scale
For Cake Batter:
- 1/2 a 3-4 lb sugar pumpkin, roasted
- 1/2 C whole milk
- 1/4 C half & half
- 3 dates
- 6 tbsp unsalted butter, softened
- 2 eggs, room temperature
- 1/2 tsp sea salt
- 1/2 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
- 1 1/2 C flour
- 2 tsp baking powder
For cinnamon-sugar swirl:
- 1/2 C brown sugar, unpacked
- 1 tsp cinnamon
Instructions
- Preheat oven. 400°F
- Prepare Pumpkin. Cut your sugar pumpkin lengthwise and scoop out the pulp and seeds. Set seeds aside for roasting (optional). Use a peeler to remove the skin – see image below for reference. Pour water to fill your sheet pan 1/8 inch. Place pumpkin cut-side down on pan and roast for 40 minutes or until a fork can easily pierce through the pumpkin. Let cool.
- Reduce Oven temp to 350°F
- Prepare the pie dish or cake pan. Use 2 tspn butter and rub all around your dish or pan (a great way to do this is to use the wax paper that packages the butter so you don’t get greasy fingers. Add a small handful of flour to coat the surface of your pan or dish, and shake out any excess flour.
- Puree the dates. In a blender, add the dates and a tablespoon of water. Blend to a paste. Don’t worry about washing the blender as you’re going to use it to purée the pumpkin.
- Cream butter and dates. In a food processor or by spoon, cream together the date purée and room temperature butter.
- Add room temperature eggs. Add room temperature eggs to your butter-date mixture one at a time until nice and combined. If the eggs are too cold, put them in room temperature water for 5-10 minutes. If you add them too cold, they won’t combine well and will breakup the butter.
- Combine dry ingredients. To ensure you don’t get clumps, combine the flour, baking powder, salt, and spices in a small mixing bowl. If you notice any clumping, sift your ingredients.
- Slowly add dry ingredients to butter-date-egg mixture. Pour about 1/3 of the dry ingredients in at a time until the dry and wet ingredients are combined.
- Purée pumpkin and add milk. Next, purée the pumpkin (we’re only using half for this recipe) using a blender and slowly add the milk until combined. Add the purée to the batter. Mix until combined.
- Transfer batter to prepared pan. Pour the batter into your prepared dish.
- Swirl in sugar-cinnamon mixture. Combine the sugar and cinnamon together in a bowl. next, slowly pour the mixture into the batter in a swirling pattern (see image of final cake below for reference). You may need to use a spatula or spoon to guide the mixture down into the batter.
- Bake at 350°F for 30 minutes. Or until a toothpick inserted in the center comes out without any wetness (dry crumbs are fine).
- Serve warm. Enjoy with coffee for a great morning treat or post-dinner dessert.
Notes
Wondering what to do with that other half of your pumpkin? Try my pumpkin pie or pumpkin khoresht recipes.
Keywords: pumpkin, cake, low-sugar,
