Pumpkin Coffee Cake with Cranberries
A festive and delicious holiday breakfast! This pumpkin coffee cake has fresh cranberries and a pecan streusel topping, making it perfect for special days.
Servings: 9 servings
Calories: 286kcal
Ingredients
- 2 1/4 cup almond flour
- 1/4 cup arrowroot
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- nutmeg freshly grated, to taste
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1/2 cup maple syrup
- 2 tablespoons coconut oil melted
- 3 eggs
- 2 teaspoons vanilla
- 1 1/2 cups fresh cranberries if using frozen, thaw prior to mixing in batter
Pecan Streusel
- 1/2 cup pecans
- 1/2 cup almond flour
- 1 tablespoon arrowroot
- 1/2 teaspoon cinnamon
- pinch sea salt
- 2 tablespoons coconut oil melted
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350º F.
- First, combine the dry ingredients in a medium sized mixing bowl.
- Next, add the pumpkin, maple syrup, coconut oil, and eggs to a large mixing bowl, and whisk to combine.
- Add the dry ingredients into the bowl with the pumpkin mixture, and stir until there are no dry ingredients remaining.
- Add the fresh cranberries to the batter, and fold them in.
- Add the pumpkin cake batter to a lined 8×8 baking dish and smooth into an even layer.
- Add the streusel topping to the cake, and spread it into an even layer.
- Cover the cake with foil, and bake the coffee cake for 50 minutes. Remove the foil, and continue baking for an additional 15-20 minutes, or until the center of the cake is set. This allows the cake to fully cook without over-browning the topping.
Streusel Topping
- Either finely chop the pecans, or add the streusel ingredients into a food processor bowl, and pulse to combine. Leave the pecans chunky, and use a spoon to finish mixing the ingredients if necessary.
Video
Notes
Make this a plain Pumpkin Coffee Cake: Don't like or have cranberries? Simply omit them!
Use Frozen Cranberries: I often have cranberries in the freezer in the winter. If you'd like to start with frozen cranberries, measure them out, and then let them sit out to defrost before mixing them into the cake. The cake will not fully or evenly bake if you mix them in while frozen.
Reheat the Coffee Cake: If you make this coffee cake a ahead, wrap it tight and freeze it until you're ready to serve. Allow it to sit at room temperature for a couple of hours (or overnight in the refrigerator), and then pop it in the oven, covered with foil, at 350º F for 30 minutes to reheat when ready to serve. We also love this served cold.
Top your Coffee Cake: I serve this coffee cake topped with whipped cream and more pecans. I use pastured heavy whipping cream, and whip it until it's stiff. I don't sweeten whipped cream since it's usually going on top of a sweet dessert.
Nutrition
Calories: 286kcal | Carbohydrates: 26g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 404mg | Potassium: 167mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3268IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg