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Pumpkin Streusel Breakfast Cake |
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Monday, 03 November 2008 |
Fresh pumpkin purée is very different from canned pumpkin. To make your own, steam some fresh pumpkin or other winter squash, minus the skin and seeds, then puree the cooked squash in a food processor or with a potato masher. Fresh pumpkin puree is less expensive, but if it's too much bother, frozen squash purée (preferably organic) is a close second to fresh -- in fact, once its baked into this cake you can hardly tell the difference. Green pumpkin seeds give the streusel topping character and crunch. For a memorable brunch, serve this cake with well-browned pork and apple sausages on a Sunday morning in the fall.
(Makes one 9-inch square cake; nine 3-inch squares)
For the Cake:
1 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 egg
2/3 cup sugar
1/3 cup canola oil
1 1/4 cups pumpkin puree or 1 10-ounce package frozen winter squash puree
For the Pumpkin Seed Streusel Topping
1/2 cup flour
1/2 cup pumpkin seeds (pepitas), optional
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
14 cup cold butter
1.) Preheat oven to 375 and butter a 9-inch square pan.
In a large mixing bowl, whisk together the flour, baking powder and salt.
2.) In a separate bowl, whisk the egg with the sugar and oil. When the egg and sugar and oil are thoroughly combined, whisk in the pumpkin.
3.) Add the pumpkin mixture all at once to the flour mixture and stir until well combined. Do not over-mix. Transfer the batter to prepared pan.
4.) In a food processor, combine the ingredients for the streusel topping and process until the mixture forms crumbs. and scatter streusel topping over the surface of the batter.
5.) Bake the cakes for 25 minutes, or until cooked through. Allow the cakes to cool for about 10 minutes to firm up, then cut into 9 squares, and serve warm.
Copyright, Greg Atkinson, 2008
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