Do you have pumpkin overload yet? Our Saskatoon chef, David, whipped up this delicious coffee cake. Just another option for your left over Halloween pumpkin.
2 cups flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ cup pumpkin puree
½ cup sour cream
¼ cup butter, melted
2 teaspoons vanilla extract
2 large eggs
½ cup pecans, toasted and chopped small
1 cup icing sugar
3 tablespoons apple juice
1 tablespoon vanilla extract
Preheat oven to 335F on convection bake.
Sift flour into bowl and add sugar, baking powder, baking soda, spices and salt. Mix thoroughly.
In a large bowl, mix together sour cream, butter, pumpkin, vanilla and eggs. Add flour mix into liquid mix and fold together gently with a spatula. Gently mix chopped nuts into finished batter.
Grease a 5×10 loaf pan and pour in the batter.
Bake 35-40 minutes. Cake is done when a toothpick inserted in the centre comes out with NO BATTER on it. Remove from oven, turn cake out of pan onto a wire rack for cooling.
Create glaze by mixing icing sugar, vanilla and apple juice, then apply as the cake is still hot. Allow the entire cake to cool at room temperature for at least 30 minutes before cutting.