Pumpkin Cinnamon Roll Cake

Pumpkin fever is full on. From sweet to savory pumpkin is everywhere, in everything. Not shy with my love of pumpkin I use it in just about anything I can think to. Pumpkin is a very versatile food, and it can be substituted for many things from sweet potatoes to liquid. In baking you can substitute pumpkin for milk, or even fat. (Much like you could substitute applesauce or bananas for oil or eggs) Pumpkin is nutrient rich and packed with vitamins and immunity boosting antioxidants. So this is not just a buttery rich and decadent cake, its almost like medicine right? A spoon full of sugar helps the medicine go down so a cup or so of sugar must really help it go down. Delicious, moist and packed with autumn spices this cake is fabulous for breakfast or dessert. 

Pumpkin Cinnamon Roll Cake
The original recipe called for mostly whole wheat flour. It is a good way to introduce whole grains into this decadent cake. I went with a mixture of white wheat and all purpose, I flipped the greater amount to all purpose and the smaller amount to white wheat. You can substitute as much or as little as you would like. I chose to replace the milk in the recipe for a greater amount of pumpkin. I use pumpkin I’ve cooked and puree’d myself. The consistency is different than canned pumpkin. If you find that your batter is too thick you can add some milk or water to thin it slightly. 

Cake
1 extra large egg
1 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup melted butter
1/2 cup brown sugar
1 cup un-bleached all purpose flour 
1/2 cup white wheat flour
1/4 teaspoon salt
2 teaspoons baking powder
Cinnamon Topping
1/2 cup butter, softened
1/2 cup brown sugar
1 tablespoon flour
2 teaspoons cinnamon
*pinch of salt 
Icing
4 ounces cream cheese, softened
1/2 cup powdered sugar (more if necessary)
2-3 tablespoons maple syrup
Preheat oven to 350 degrees. 
Butter or spray a standard 9 inch pie plate or cake pan. 
In a bowl combine egg, pumpkin, vanilla, sugar and butter. Stir to combine. Add flour(s) salt and baking powder. Stir to combine. Do not over mix. (you can combine the dry ingredients in a bowl and whisk them to remove lumps, or you can sift them. I’m a fan of dump and mix) Spread into prepared pan. 
Cinnamon topping- Combine ingredients until mixed. Crumble on top of the cake batter. Using a knife poke/swirl the crumbs into the cake batter. 
Bake 20-25 minutes until golden and a toothpick tests clean. 
Icing- Whisk together ingredients until combined. (sift your powdered sugar if it is lumpy, dump and mix is ok for the cake but no one likes boogery icing) Add as much powdered sugar as you would like. For a thicker frosting add more, for a thin icing use 1/2 cup or less. 

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