Pumpkin Pecan Coffee Cake
Ingredients:
Cake:
Pecan Oat Streusel (recipe below)
1/2 cup non-dairy milk
1 tablespoon apple cider vinegar
2 cups all-purpose flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup pumpkin or sweet potato puree (not pie filling)
1/2 cup Tofutti Better Than Cream Cheese, slightly softened
1/2 cup vegetable oil
Creamy Maple Glaze (recipe follows)
Garnish: 12 pecan halves or 2 to 3 tablespoons pepitas
Directions:
Preheat oven to 350 degrees. Grease and flour a 9-inch deep-dish pie or cake pan. (Ceramic or glass works best.)
In a cup, whisk together non-dairy milk and vinegar; set aside to curdle.
Place flour, both sugars, spice, baking soda, baking powder, and salt in large bowl of electric mixer. Whisk together to fully combine by hand or with mixer on very low speed. Make a well in center and add curdled milk, puree, Tofutti Better Than Cream Cheese, and vegetable oil.
With mixer on low speed, combine all ingredients until smooth and creamy, scraping down sides of bowl as necessary. Transfer to prepared pan, gently smooth surface, arrange pecans on top (or sprinkle with pepitas), and bake for approximately 65 minutes or until a wooden pick inserted in center comes out clean.
Cover loosely with foil if nuts start to brown too quickly. Let cool on wire rack. Prepare glaze, drizzle over, and serve.
Ingredients:
Pecan Oat Streusel:
1/2 cup all-purpose flour
1/4 cup dark brown sugar
1/4 cup old fashioned oats
2 tablespoons broken pecans or whole pepitas (pumpkin seeds)
1 teaspoon pumpkin pie spice
1/4 cup vegan butter, slightly softened
Directions:
In medium size mixing bowl, blend together flour, sugar, oats, pecans and pumpkin pie spice with a fork.
Break butter into small pieces into mixture and use your fingers to fully incorporate butter into mixture. Set aside.
Ingredients:
Creamy Maple Glaze
1 cup confectioner’s sugar
2 tablespoons maple syrup
2 tablespoons non-dairy milk
Directions:
Whisk together all ingredients in small bowl until smooth and creamy. Drizzle over coffee cake.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
