Pumpkin Cranberry Coffee Cake

This simple, tender pumpkin cake topped with vibrant and tart cranberries is perfect with a cup of coffee. Maybe for Christmas morning?

Ingredients:

3/4 cup pumpkin purée (canned is better than homemade for this recipe)

1/2 cup avocado or vegetable oil

1/2 cup milk

1 egg

1 1/2 tsps vanilla

3/4 cup sugar

1 1/2 cups flour

2 tsps cinnamon

1/2 tsp allspice

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup cranberry sauce (bought or homemade, see recipe below for homemade)

 

Streusel:

1/4 cup butter, melted

2/3 cup flour

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

Line an 8 X 8" baking pan with parchment paper leaving a little overhang. Preheat oven to 350°F. Combine the streusel ingredients with a fork and set aside.

Combine the pumpkin purée, oil, milk, egg and vanilla then add the sugar.

In another bowl mix the flour, cinnamon, allspice, baking powder, baking soda and salt together. Add the dry ingredients to the wet mixing just until combined. Pour into the prepared pan. Dollop cranberry sauce in spoonfuls over the batter and spread as evenly as you can. Leave as is or take a skewer and gently swirl sauce through the batter. Sprinkle the streusel on top and give it a tap with your fingers.

Bake at 350°F for 50-55 minutes or until a tester comes out clean. Cool in pan then chill in fridge.

When completely chilled lift out of the pan using the parchment overhang and cut into squares.

Makes 16 servings

Adapted from: peasandcrayons.com

Here's the link to recipe for Cranberry Sauce for Baking:

https://www.hotandcoldrunningmom.ca/2024/12/cranberry-sauce-for-baking.html?m=1

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