Description
A tender pumpkin coffee cake layered with a cinnamon-maple streusel!
Ingredients
- FOR THE CAKE:
- 1-½ cup White Whole Wheat Flour
- 1-½ cup All-purpose Flour
- 2-½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Salt
- 1-½ teaspoon Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Cloves
- ½ cups Granulated Sugar Substitute Or Sugar
- ¼ cups Brown Sugar
- 2 Eggs
- ½ cups Canned Pumpkin
- 3 Tablespoons Butter, Softened
- ¼ cups Non-fat Plain Yogurt
- ¼ cups Maple Syrup
- ¾ cups Non-fat Milk
- FOR THE FILLING/TOPPING:
- ½ cups Brown Sugar
- ¼ cups All-purpose Flour
- 1 Tablespoon Cinnamon
- 2 Tablespoons Butter, Melted
- 1 Tablespoon Maple Syrup
Preparation
1. Preheat oven to 350 F. Lightly spray a 9×9 baking dish with non-stick cooking spray. Set it aside.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In the bowl of a stand mixer, beat together sugars and eggs until creamy. Add in pumpkin, butter, and yogurt. Beat until well-combined. Beat in maple syrup and milk on low until combined.
4. Slowly add dry ingredients into the wet ingredients and beat until just combined. Set aside.
5. Stir together all of the ingredients for the filling/topping until mixture resembles coarse crumbs.
6. Spread half of the cake batter into the bottom of the prepared baking dish. Sprinkle half of the filling/topping mixture over the top. Top that with the remaining cake batter. Sprinkle the remaining filling/topping mixture over the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Remove it from the oven and allow cake to cool for 15-20 minutes before cutting into pieces.
9. Store leftovers in an airtight container.
