The Secret Recipe Club took a break in January but now that February is here, it’s back with a vengeance!! This month, I was assigned Jeanette’s Healthy Living. Jeanette’s blog is chock full of amazing, delicious looking healthy recipes, including recipes that are vegan and/or gluten free. I also really enjoyed reading through her series of 50 Woman Game Changers in Food. With this year’s goal of living a healthier life, I truly couldn’t have asked for better blog and will definitely continue to read, especially since I had a hard time deciding which recipe to make!!
I ultimately decided on Jeanette’s recipe for Pumpkin Coffee Cake. Her recipe is completely gluten free, but since we don’t follow a gluten-free diet, I made a couple of substitutions to “regularize” it, mainly just by using real butter, greek yogurt and all-purpose flour. I kept everything else the same.
Now you may be thinking, “Jey, it’s February. Aren’t pumpkin treats only limited to October?” The answer is simple: No, no they are not. I checked the rulebook and didn’t find anything barring me from enjoying pumpkin in the middle of winter. And if you’re anything like me, you stocked up on canned pumpkin back in October and still have a few cans in the pantry.
And while my coffee cake might not look the prettiest, it was seriously tasty. Paired with (duh) a cup of coffee, it was the perfect way to start the morning or end the night, topped with some cinnamon ice cream.
Pumpkin Coffee Cake – slightly adapted from Jeanette’s Healthy Living
For the Coffee Cake Batter:
- 1 Stick Butter, at room temperature
- 3 Eggs
- 3/4 Cup Sugar
- 1 tsp. Vanilla
- 1 Cup Greek Yogurt
- 2 Cups Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
For the Pumpkin Pie Filling:
- 1 15 oz. Can Pumpkin Puree
- 3/4 Cup. Sugar
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- 1/2 tsp. Ground Ginger
- 1/4 tsp. Ground Cloves
- 2 Eggs
- 1/4 Cup Greek Yogurt
- 1/4 Cup Almond Milk
For the Streusel Nut Topping:
- 1/3 Cup Butter, at room temperature
- 1 Cup Sugar
- 2 tsp Cinnamon
- 1 Cup Pecans, chopped
Preheat oven to 325.
In the bowl of a stand mixer (or a large bowl), combine the butter, eggs, vanilla and yogurt. Mix well, then add the flour, baking soda and baking powder. Mix to combine.
In a medium bowl, combine all of the ingredients for the pumpkin pie filling and mix well.
In a small bowl, combine all of the ingredients for the streusel nut topping and mix well.
Spread half of the cake batter evenly into the bottom of a greased 9×13 baking dish. Top with the pumpkin pie filling, then the remaining half of the cake batter. Sprinkle the top with the streusel nut topping. Baking for 40 minutes, or until coffee cake is set.
Cool 10 minutes before serving.