Harvest Breakfast/Coffee Cake I was craving a big, moist, pumpkin, apple, walnut and raisin cake. Here it is. Have it for breakfast all week.
Getting Started
Gather your ingredients and preheat your oven to 180° C. or 350° F.
Dry Ingredients
| Quantity | Ingredient |
|---|---|
| 300 g. | Flour |
| 200 g. | Sugar1 |
| 10 g. | Backing powder |
| 5 g. | Baking Soda |
| 4 g. | Salt |
Using a wire whisk combine these ingredients together so that the baking powder, baking soda and salt are distributed in the flour and sugar.
Spices
| Quantity | Ingredient |
|---|---|
| 4 g. | Cinnamon |
| 1 g. | Nutmeg |
| 1 g. | Cloves |
| 3 g. | Ginger |
Whisk the spices into the flour mixture until evenly distributed.
Wet Ingredients
| Quantity | Ingredient |
|---|---|
| 125 ml | Oil 2 |
| 125 g. | Yogurt |
| 4 large | Eggs |
| 485 g. | Pumpkin (pureé) |
| 450 g. | Apple (chopped) |
| 100 g. | Raisins |
| 100 g. | Walnuts |
Stir the wet ingredients in to the dry ones until a nice thick dough forms.
Pour the dough into a 9x13 baking pan and bake for about 45 min. Check to see if the cake is done when a knife comes out clean.
Footnotes
-
A note about sugar: This particular version of the coffee cake adaptable draws most of it’s sweetness from the fruit, especially the raisins or dates. If you leave those away, you may want to increase the sugar a bit. ↩
-
If you are weighing your ingredients directly into the bowl, 125 ml of oil weighs around 90 g. ↩