Panda's Inventory

Pumpkin Coffee Cake

Prep Time: 10 minutes
Cooking Time: 30-40 minutes
Calories per serving: 434
 
servings
  • Cake
  • 126 g flour
  • 70 g sugar
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/3 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 egg
  • 130 g pumpkin puree
  • 30 g milk
  • 45 g oil
  • 1 tsp vanilla
  • Crumble
  • 65 g flour
  • 100 g light brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 55 g butter

Add nuts to the crumble for some extra crunch.
  1. Preheat the oven to 180°C.
  2. 126g flour • 70g sugar • 1/2tsp baking soda • 1/8tsp baking powder • 1/3tsp salt • 1tsp cinnamon • 1/2tsp nutmeg • 1/4tsp cloves
    Combine the flour, sugar, baking soda & powder, salt and spices.
  3. 1 egg • 130g pumpkin puree • 30g milk • 45g oil • 1tsp vanille
    In a separate bowl mix the wet ingredients, then fold in the dry mix until just combined.
  4. Put into a greased or parchment-lined tray and set aside.
  5. 65g flour • 100g light brown sugar • 1/2tsp cinnamon • 1/4tsp nutmeg • 1/8tsp salt • 55g butter
    To make the crumble, combine the dry ingredients and then cut or rub in the butter until the mixture clumps together.
  6. Evenly spread the crumble on the batter and bake for 30-40 minutes or until a toothpick comes out clean.

Add nuts to the crumble for some extra crunch.
Prep Time: 10 minutes
Cooking Time: 30-40 minutes
Calories per serving: 434
 
servings
  • Cake
  • 126 g flour
  • 70 g sugar
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/3 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 egg
  • 130 g pumpkin puree
  • 30 g milk
  • 45 g oil
  • 1 tsp vanilla
  • Crumble
  • 65 g flour
  • 100 g light brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 55 g butter

Add nuts to the crumble for some extra crunch.
  1. Preheat the oven to 180°C.
  2. 126g flour • 70g sugar • 1/2tsp baking soda • 1/8tsp baking powder • 1/3tsp salt • 1tsp cinnamon • 1/2tsp nutmeg • 1/4tsp cloves
    Combine the flour, sugar, baking soda & powder, salt and spices.
  3. 1 egg • 130g pumpkin puree • 30g milk • 45g oil • 1tsp vanille
    In a separate bowl mix the wet ingredients, then fold in the dry mix until just combined.
  4. Put into a greased or parchment-lined tray and set aside.
  5. 65g flour • 100g light brown sugar • 1/2tsp cinnamon • 1/4tsp nutmeg • 1/8tsp salt • 55g butter
    To make the crumble, combine the dry ingredients and then cut or rub in the butter until the mixture clumps together.
  6. Evenly spread the crumble on the batter and bake for 30-40 minutes or until a toothpick comes out clean.

Add nuts to the crumble for some extra crunch.