Pumpkin Coffee Cake with Pecan Crumb Topping
This cake is full of pumpkin, pecan and oats with just enough sweetness to pull it all together. It’s the perfect fall breakfast treat!
I adore autumn. I love the multicolored leaves, the ever-so-slight chill in the air, and the very best part is I get to put pumpkin into everything. Well, the very best part is Halloween, but I can inject pumpkin into that too!
This cake is a snap to throw together in the evening while you’re cleaning up from dinner. The trick is to always have some pumpkin puree on hand.
Pie pumpkins, the small roundish ones, are being sighted in supermarkets and farmers markets, so get a few while you can. A conventional one can cost around $1.50 in the supermarket and it makes around 2 cans of pumpkin depending on its size. You can cook the larger ones you’d use for a Jack-o-lantern, but you’ll end up with pumpkin not quite as sweet. The exception to this rule is the larger heirloom pumpkins that are delicious for eating and make great decorations too.
Don’t be worried about mess – wash it, poke holes in it and cook it in your slow cooker on low 7 to 9 hours. Then let it cool, cut in half and easily scrape out the seeds. Best part of all is that when you scrape out the pumpkin flesh no pureeing is needed! The slow cooking takes care of that for you. Just smash any whole pieces with the back of your spoon and it is easily tamed.
The puree freezes well too. I freeze some in 1/2 cups for oatmeal and 1 1/2 cups to use whenever a can of pumpkin is called for in a recipe. If I’m lucky I’ll put up enough in the next few months to use all year.
Kathy Hester is the the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her latest book,The Great Vegan Bean Book, is now available for pre-order on Amazon and she’s currently working on her third book.