Tell me all the things you enjoy about Autumn. And don’t worry, its okay if Autumn isn’t your season. No judgement here. But maybe there’s a characteristic about it that you appreciate. The golden evening light, the leaves changing colours, cooler weather, or maybe your a pluviophile like myself and love the rainy days. Either way you feel about it, it is indeed the season I prefer over the other three.
I feel rejuvenated in Autumn. Theres a feeling of newness in the air and I breathe it in deeply. Its so much more than changing of the harvest and what makes it to your dinner table. Its a season that exudes the joy of gathering together. Gathering together around fire pits, along porch verandas and the holding of hands down neighborhood streets. Its mornings met with slow sunrises that you’ll actually get to catch if you’re a late riser.
It doesn’t have to be Autumn for me to be in the baking mood. I know some refuse to turn on their ovens during the warmer months, but I’ve never been one to say no to my cravings. Especially when that craving is for cake. A baked good who’s presence I enjoy at breakfast, lunch and dinner. Which makes this Morning Pumpkin Cake with Pistachio Streusel the perfect cake to get your Autumn baking off to a good start. And I have every intention of trying this with butternut squash, and sweet potato puree. I hope you enjoy it as much as I do.
Morning Cake with Pumpkin, & Pistachio Streusel (Egg-Less)
Prep: 10 minutes
Baking Time: 40-50 minutes
3-½ cups White Lily AP Flour
2-¼ cups White Granulated Sugar
2 teaspoons Baking Soda
3/4 teaspoon Baking Powder
1 teaspoon Kosher Salt
2 tablespoons Pumpkin Spice
1 teaspoon Vietnamese or Saigon Cinnamon
2-¼ cups Canned Pumpkin
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1 cup Coconut Oil
⅔ cups Lactaid Milk
1 teaspoon Rice Wine Vinegar
6 tablespoons chilled unsalted butter, chunked
1 1/2 cups White Lily AP Flour
1/2 cup dark brown sugar
Heavy smidge kosher salt
1/4 cup chopped pistachios
1. Streusel: combine all the ingredients together in a bowl. Coat the butter with the dry mix. Smush the butter between the side of your index finger and thumb while mixing it into the dry ingredients until you have a crumbly mix. Be careful not to over mix. Place back in the fridge while you make the cake.
2. Preheat oven to 350ºF. Grease the bottom of a 9 inch cake pan or two 9 x 5 inch loaf pans. If you use the 9-inch pan, there will be extra batter left. Make muffins with it, or refrigerate it up to 3 days.
3. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and pumpkin spice. Add pumpkin, oil, extracts, milk and vinegar to flour mix. Fold gently until just moistened. Be careful not to over-mix.
4. Spoon batter into the pan/s, cover the top evenly with the streusel. And bake for 45–50 minutes or until a toothpick inserted in the center of a loaf comes out clean.
5. Allow bread to cool in the pan/s on a wire rack for 15 minutes. Turn the cake out onto a cooling rack. Cool completely before slicing.
I’ve only tried this recipe with the ingredients listed, so I can not promise you that substitutes will yield the same product that I was happy with. If you do try substitutes, and you’re happy with the results, please return to leave a comment and let others know.