Happy National Pumpkin Day!
National Pumpkin Day is tomorrow but we're celebrating early over here at SUTWU ;) We just couldn't resist!
I've been gone far too long and I apologize. Life gets insanely busy sometimes and well, you know how that goes. I'm back though and just bursting with happiness and ready to share amazing recipes for you!
I'm particularly excited for this recipe because this was my first time to try the recipe and it worked out perfectly the first time. There were no extra hours put into perfecting the recipe! This cake has an added flair since there is almond flour and you can definitely taste the almonds. It's very distinct and crunchy but I loved it. The glaze has a perfect tangy and sweet taste and help contrast the cake batter. Most cakes are sweet with another layer of really sweet frosting. However, this cake batter is not overly sweet and can be eaten by itself or with the glaze.
It's prefect for my not so sweet sweet tooth... ;)
There's only a few people who know this about me but I'm allergic to pumpkin, not deathly, but enough to the point where I can't fully enjoy carving them for Halloween. However, since I love holiday activities with everything in me, I force myself to wear tall rubber gloves in order not to break out in hives.
I also can't stand the smell of fresh pumpkin meat right out of the pumpkin. EW.
Despite being allergic to pumpkin and being disgusted with the smell, I love eating pumpkin anything. My favorite pumpkin dessert is the traditional pumpkin pie. I never feel guilty when eating pumpkin pie because it's the cleanest pie there is out there.
Here's some awesome health benefits of pumpkins:
- Contains Vitamin A which aids in vision, particularly dim light vision.
- Contains fiber which will keep you feeling full longer.
- Pumpkin seeds reduce LDL "bad" cholesterol.
- Contains antioxidant beta-carotene which has been proven to play a role in cancer prevention.
- Carotenoids in pumpkin make keep the skin wrinkle free.
- Pumpkin seeds contain amino acids called tryptophan, important in producing serotonin, a majoy player when it comes to our mood
- Contains potassium which will help restore the body's balance of electrolytes after a heavy workout
- Contains Vitamin C which can boost your immune system.
This recipe is perfect for people who don't like desserts to be overly sweet, like myself. If you want to make this coffee cake sweeter then just add more sugar. However, since this dessert is a healthy dessert keep in mind that adding sugar will raise the calorie count.
Glazed Pumpkin Coffee Cake
Ingredients for Batter:
- 1 1/2 cups whole wheat flour
- 1/2 cup almond flour
- 1 tbsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 (4 oz.) cup unsweetened applesauce
- 4 large eggs
- 1 tsp olive oil
- 2 cups pumpkin puree
- 3 tbsp. brown sugar
- 1 tsp. vanilla bean
- 1/4 cup honey
- 1/4 cup sugar/stevia (add more/less to satisfy your taste)
Ingredients for Cream Cheese Glaze:
- 5 oz. vanilla greek yogurt
- 3/4 (6 oz.) cup cream cheese (regular or 1/3 fat free)
- 1 tsp coconut milk (or any other milk)
- 2 tbsp honey
- 1/2 cup powdered sugar or stevia (add more/less to satisfy your taste)
- 1 tbsp. brown sugar
Pre-heat oven @ 350 degrees
Mix all dry ingredients together
Mix eggs, applesauce, & oil in a separate bowl
Add pumpkin to wet ingredients & mix
Add brown sugar & vanilla to the wet ingredients & mix
Add wet ingredients to dry ingredients & mix. Don't worry, the batter will be thick!
Bake @ 350 degrees for 15 minutes. Use a toothpick to determine if your cake is cooked or not.
While your cake is baking, start making the cream cheese glaze
Whisk cream cheese & vanilla greek yogurt together
Add milk, honey, and brown sugar together & mix
Add powdered sugar. Adjust sweetness by adding more or less sugar to your glaze.
Once your cake is done baking, let the cake cool on its own for about 15-20 minutes. DO NOT put it in the fridge while its hot, you will cause condensation on the cake itself and will become soggy.
When your cake is done cooling spread in the cream cheese glaze. Add cinnamon for an added flair!
I recommend chilling the cake overnight! The cake and glaze were allowed to settle and do its own thing and tasted so much better in the morning. However, that is personal preference and you should eat this any way your little hungry heart desires!
Enjoy, my little hungry hearts!