Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. see the the canned pumpkin vs pumpkin puree section above for more information. Sprinkle the topping over the batter in the pan.īake the cake until it's light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes. Pumpkin Puree Is sold canned and frozen in many countries. Don't combine filling and batter thoroughly just swirl the filling through the batter. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Spread the remaining batter atop the filling. Using a pastry blender, cut in butter until pieces are pea size. Sprinkle the filling evenly atop the batter. For topping, in a bowl combine 1/2 cup of the brown sugar, 2/3 cup flour, and oats. If you have a scale, half the batter is about 13 1/2 ounces. Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil.
To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.Īdd the flour, stirring just until smooth. Preheat oven to 325° and line a 9x9 pan with parchment paper. Note that the cocoa powder is used strictly for color, not flavor leave it out if you like. To make the filling: Mix together the brown sugar, spice, and cocoa powder. Add the melted butter, stirring just until well combined. To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Lightly grease an 8" square pan or 9" round pan.