Turn That Jack-O’-Lantern Pulp Into a Sweet Dessert!
Pumpkin + coffee + cake? Say less.
You got the Boss’s Halloween tips. Now we’re serving up a recipe for a delicious dessert, courtesy of Chef Zac Young, who you’ve seen here in Wondercade before — and on Food Network and the Cooking Channel. Zac’s back today with a pumpkin coffee cake that’ll have you howling with delight and screaming for more.
Growing up, my mother always roasted the pumpkin seeds when we carved pumpkins, but what about the oft-discarded “guts”? As I looked at the freshly scooped stringy mess, I was reminded of a pile of shredded carrots. A play on carrot cake would be natural, but I wanted more texture. Then it came to me, a pumpkin coffee cake!
Pumpkin Coffee Cake
Servings: 9
Copy Ingredients
Ingredients
For the crumb topping:
- 1 ¼ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tsp. cinnamon
- ½ tsp. kosher salt
- 1 stick unsalted butter, melted
For the cake
- 1 cup chopped pumpkin guts, packed
- 1 cup brown sugar, lightly packed
- ½ cup vegetable oil
- 2 large eggs
- 1 ¼ cup all-purpose flour
- 1 tsp. ground cinnamon
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¾ tsp. kosher salt
To garnish:
- Nonstick spray
- ¼ cup fresh pumpkin seeds, untoasted
- Pinch of salt
Directions
Copy Directions
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Preheat oven to 350°F. Spray an 8”x8” baking dish with nonstick spray and line the bottom and sides with parchment paper.
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In a medium bowl, mix all the crumb topping ingredients together, breaking it into irregular crumbles.
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Separate the “guts” from the seeds, and chop the stringy guts into small pieces — the mushier, the better.
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In a small bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt, to break up any clumps. In a medium bowl, whisk together the guts, brown sugar and oil, then add the eggs and whisk until well combined. Add the dry ingredients and stir until fully combined.
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Pour the batter into the prepared baking dish and sprinkle the crumb topping on top, keeping the “chunks” irregular.
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If desired, coat a few tablespoons of the pumpkin seeds with nonstick spray and a pinch of salt and scatter over the top.
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Bake at 350°F for 35 to 40 minutes, rotating halfway through. The cake is done when a toothpick comes out with a few moist crumbs.
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