I've made this coffee-cake style treat for a friend of mine who is becoming a first-time Mama this week. We're meeting up for lunch today and I wanted to give her something that she could either pop into her freezer and save for her post-baby days, or gobble up right away with her husband while she waits for her little one to arrive. Either way, I think she'll enjoy this seasonally-inspired cake.
So easy to make and delicious to eat, this recipe is a Fall favourite for my family. I always make this up as a loaf, but this time I changed things a bit and used a spring-form pan to make coffee cake. The flavour can be customized with the addition of chocolate chips, nuts, cranberries, crystallized ginger, etc. Regardless of how you prepare it, I'm confident you'll enjoy it. I've doubled the recipe and made one for my family as well, so you could do the same and freeze one for a later date if you like. And if your children are really lucky you might let them have this with some sliced apples for breakfast one morning (not that I would know anything about that).
Have a great day!
Pumpkin Chocolate-Chip Cake, my recipe
1 1/4 cups of all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg or a mix of cinnamon and nutmeg
1/4 cup sugar
1/2 cup brown sugar
1 egg
1 egg white
1/4 cup yogurt1/4 cup olive oil or canola oil, plus for more for greasing the pan
1 cup pure pumpkin (fresh or canned)
1 cup of one of the following: chocolate chips, dried cranberries, crystallized ginger, nuts or coconut
~ Pre-heat oven to 350 degrees. Oil a loaf pan
~ In a bowl sift together flour, baking soda,
baking powder and nutmeg.
~ In a large mixing bowl, whisk sugars, eggs,
yogurt, oil and vanilla. Add in pumpkin puree (and optional ingredients if
using) and mix well.
~ Add dry ingredients and mix until just combined.
~ Pour batter into prepared loaf pan.
~ Bake in pre-heated oven for 1 hour (40 minutes if you make the coffee cake version) or until
tester inserted into the middle of loaf comes out clean.
