Freekeh pumpkin coffee cake with walnut streusel

Recipe from: 21 April 2016
recipe, cake, pumpkin, freekeh, coffee cake,bake,w

Ingredients 21
Servings 8
Time 00:20

Ingredients

  • 200
    g
    Freekeh flour (ground from 200g cracked freekeh)
  • 200
    g
    light brown sugar
  • 1
    tsp
    baking powder
  • 1
    tsp
    bicarb of soda
  • 1
    tsp
    ground cinnamon
  • 1
    tsp
    espresso powder
  • 1/2
    tsp
    salt
  • 1/2
    tsp
    ground ginger
  • 1/4
    tsp
    ground nutmeg
  • 1/4
    tsp
    ground cloves
  • 2
    eggs
  • 250
    g
    roasted pumpkin (weight after roasted), mashed with a fork
  • 250
    ml
    full fat plain yoghurt
  • 80
    ml
    vegetable oil
  • 1
    tsp
    vanilla extract
  • STREUSEL TOPPING:
  • 50
    g
    walnuts, roughly chopped
  • 25
    g
    light brown sugar
  • 25
    g
    butter
  • 25
    g
    flour
  • 1/4
    tsp
    cinnamon
 

Method

01:00
 
Preheat the oven to 180 degrees C.

Make the streusel by mixing all the ingredient with your hands until it resembles course crumbs and set aside.

Grease and line a 22cm springform cake tin.

Mix together the freekeh flour, sugar, baking powder, bicarb, spices, espresso powder and salt in a large mixing bowl.

In another bowl, whisk together the eggs, pumpkin, yoghurt, oil and vanilla.

Add the wet ingredients to the dry ingredients and beat until well mixed and smooth.

Pour the batter into the prepared cake tin and sprinkle the streusel over the batter.

Bake the cake for 50 – 60 minutes until a toothpick inserted comes out clean.

Cool on a wire rack, remove from the tin and serve.

Reprinted with permission of Hein Stirred. To see more recipes, click here.

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Read more on: recipe  |  bake  |  freekeh  |  walnuts  |  cake  |  pumpkin
 

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