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Trail Appliances BC:quality(75))
Do you have pumpkin overload yet? Our Saskatoon chef, David, whipped up this delicious coffee cake. Just another option for your leftover Halloween pumpkin.
**Batter Ingredients:**2 cups flour1 cup of sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt2 teaspoons cinnamon1 teaspoon ground ginger1 teaspoon ground nutmeg½ cup pumpkin puree½ cup sour cream¼ cup butter, melted2 teaspoons vanilla extract2 large eggs½ cup pecans, toasted and chopped small
**Glaze Ingredients:**1 cup icing sugar3 tablespoons apple juice1 tablespoon vanilla extract
Method
Preheat oven to 335F on convection bake.
Sift flour into a bowl and add sugar, baking powder, baking soda, spices and salt. Mix thoroughly.
In a large bowl, mix together sour cream, butter, pumpkin, vanilla and eggs. Add the flour mixture into the liquid mix and fold together gently with a spatula. Gently mix chopped nuts into finished batter.
Grease a 5x10 loaf pan and pour in the batter.
Bake 35-40 minutes. The cake is done when a toothpick inserted in the centre comes out with NO BATTER on it. Remove from oven, turn the cake out of the pan onto a wire rack for cooling.
Create a glaze by mixing icing sugar, vanilla and apple juice, then apply as the cake is still hot. Allow the entire cake to cool at room temperature for at least 30 minutes before cutting.
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