Pumpkin Coffee Cake with Streusel Topping

Recipe by: Ruthanne Millen Bigley

Warm and delicious, this cake is an all around crowd pleaser after your big Thanksgiving feast.

Make This Recipe

2 cups oat flour

1/2 cup almond flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 tsp nutmeg

1/2 tsp ginger

1 tsp cinnamon

3/4 cup coconut sugar

2 Eggland's Best large eggs, beaten

1/3 cup coconut oil, melted

1 1/4 cups pumpkin purée

3/4 cup oat flour

3/4 cup coconut sugar

1/3 cup coconut oil, melted

1 tsp cinnamon

2 tbsp coconut butter, warmed

2 tbsp pure maple syrup

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Preheat the oven to 350°F and line an 8-inch cake pan with parchment paper.
While the oven is heating up, add the dry ingredients for the coffee cake to a large mixing bowl and whisk together. Then add all of the wet ingredients, one at a time. Once the wet ingredients are added, whisk everything together until the batter is smooth and well combined. Set aside.
Next, make the streusel. Add all of the streusel ingredients to a medium sized bowl and mix until well combined
Next add half of the coffee cake batter to the bottom of the lined cake pan. Smooth it out and top with half of the streusel. Spread out the streusel and top with the remaining coffee cake batter. Smooth out the batter and top with the remaining streusel.
Place the coffee cake in the oven and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for about 30 minutes in the pan. After 30 minutes, move the coffee cake to a cooling rack to finish cooling.
While the coffee cake is cooling, make the optional glaze. Mix the warmed coconut butter and maple syrup in a small bowl until smooth. Add a little bit of water to thin it out if needed. Once the coffee cake has cooled, drizzle the glaze, slice and serve!