Freekeh pumpkin coffee cake with walnut streusel

Heinstirred
8 servings Prep: 20 mins, Cooking: 1 hr

By Food24 April 21 2016
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Ingredients (21)

200 g freekeh flour
200 g brown sugar
1 tsp Robertson's baking powder
1 tsp Robertson's bicarbonate of soda
1 tsp cinnamon — ground
1 tsp espresso — powder
1/2 tsp salt
1/2 tsp ginger — ground
1/4 tsp nutmeg — ground
1/4 tsp cloves — ground
2 eggs
250 g pumpkin — roasted, mashed
250 ml yoghurt — full cream plain
80 ml vegetable oil
1 tsp vanilla — extract
streusel topping
50 g walnuts — chopped
25 g brown sugar
25 g butter
25 g flour
1/4 tsp cinnamon — ground
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Method:

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 HeinStirred.

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