Gingerbread Pumpkin Pie Coffee Cake
What defines a coffee cake? I have no idea.
Why do I have a food blog? I really know nothing about food. Except I know what I like. And I like this recipe. We’ll pretend a coffee cake is defined as anything that has a streusel. So yes, this recipe is indeed a coffee cake.
I decided I wanted to make a bundt cake after coming across this image on pinterest and being like ohmeegosh why don’t I bundt more? If your mind screams, “MY BIG, FAT GREEK WEDDING!” every time you hear the word, “bundt”. Don’t worry. So does mine. It’s normal. Or…at least we’re weird together.
As I was searching high and low for my bundt pan, it dawned on me that about a month ago I gave away my bundt when I was in a why-do-I-have-so-much-stuff mood. That mood ended with me giving away all my clothes I’ve had since I was 16 years old that it was time to part ways with. It was for the best.
SO I ended up having to go to Target. See what I did there. I had to go to Target. (yeah, Andrew didn’t buy that excuse either.) And of course I ended up investing in some other goodies including some self care products like a bottle of this epic face mask that a friend introduced me to. That mask + a decaf latte/tea at night YES YES YES. You will be so relaxed.
About this bundt.
I’m happy to report it can be french toast-ed. I did it for breakfast yesterday and I’m having it again for breakfast right now as I finish up this post.
The idea with this recipe was to somehow combine gingerbread donuts with pumpkin pie in a non-pie way. Since we now know that the definition of a coffee cake is anything with a streusel, I started with a layer of walnut-oat streusel.
On to that goes a layer of pumpkin pie.
Then a layer of gingerbread batter. The gingerbread is similar to those gingerbread donuts I made in that it just has the essence of gingerbread. I’m not a super spicy gingerbread person. I prefer a mega mild ginger flavor.
So if you’re in the market for a recipe to make for a holiday party. This could be it. It’s very much a thanksgiving meets christmas fusion in that pumpkin pie is thanksgiving-y, while gingerbread in christmas-y.
In other news I’m having a crisis because I’m not feeling holiday-like at all. I feel like I’m losing the Christmas spirit in my old age. AHHH where are you christmas? Why can’t I find you? You’re probably just right after Thanksgiving, but I wish I felt more Christmas-y RIGHT NOW.
Back to the bundt.
I would recommend (and I realize this is a bit odd), but I’d recommend that you serve this cold or at room temperature. I know. It seems like it should be served hot because a coffee cake is a thing you’d serve hot, but with the pumpkin pie layer you want to give this bundt a chance to come to room temp or colder to give the pumpkin layer a chance to set. Capisce?
Gingerbread Pumpkin Pie Coffee Cake
Yield: 1 bundt
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Ingredients:
gingerbread layer
3 tablespoons ground flax + 2 tablespoons water
1 1/2 cup oat flour (spooned into measuring cup and leveled off)
1/2 cup almond flour
1/3 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon salt
4 oz container applesauce
1/4 cup milk
1/4 cup melted butter
3 tablespoons molasses
2 teaspoons vanilla
pumpkin pie layer
1 cup buttermilk
1 cup canned pumpkin puree
1 egg
1/3 cup sugar
1/4 cup + 2 tablespoons oat flour
1 1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt
streusel
3/4 cup walnuts, roughly chopped
1/4 cup oats
1/4 cup oat flour
1/4 cup melted butter
2 tablespoons brown sugar
Directions:
Preheat oven to 375ºF and grease your bundt pan REALLY well with cooking spray/butter/coconut oil. In a small bowl, combine ground flaxseed with water and allow to sit for 5 minutes.
Make your streusel. In a bowl, combine walnuts, oats, oat flour, melted butter and brown sugar. Set aside.
Now make your pumpkin pie layer. In a bowl, combine all ingredients for the pumpkin pie layer. Set aside.
Finally, make your gingerbread layer. In yet another bowl, combine all ingredients for your gingerbread layer, including your flax egg.
Into your greased bundt pan, add all of the streusel in an even layer. Pour pumpkin pie over the top. Then scoop your gingerbread layer on top. Bake for 45-50 minutes, or until an inserted toothpick comes out clean. Allow to cool to room temperature or cool in the fridge so the pumpkin pie layer can set. Serve cold or at room temperature.
Can be made 1-2 days ahead of time and refrigerated until eaten.
pumpkin pie layer inspired by Southern Living's Easiest Pumpkin Pie Ever
