Filed Under: autumn, bake, cake, coffee, cranberry, lemon, Pumpkin

Lemon-Cranberry-Pumpkin Coffee Cake

This Lemon-Cranberry-Pumpkin Coffee Cake is the perfect combination of the citrusy lemon, sweet Pumpkin, tart berries and the strong flavour of Coffee.

August 15th, 2017

From The Pumpkin Cookbook, by Edith “DeeDee” Stovel

You will just love the combination of pumpkin and cranberry, both the colours and flavours.
Makes one 9-inch cake
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 3/4 cup plain yogurt
  • 3/4 cup canned unsweetened pumpkin
  • 1 teaspoon grated lemon zest
  • 3/4 cup dried cranberries
  • 1/2 cup light brown sugar
  • 1/2 cup walnuts, coarsely chopped
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  1. Heat the oven to 350ºF (177ºC). Grease a 9-inch tube pan.

  2. Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

  3. Beat the granulated sugar and butter together in a large bowl until fluffy. Add the eggs, vanilla, and lemon juice, and beat until very light.

  4. Mix the yogurt, pumpkin, and lemon zest together in a small bowl. Add some of the flour to the butter mixture and then add some of the yogurt mixture. Mix well and repeat until everything is combined in one bowl.

  5. Stir in all but 2 tablespoons of the cranberries. Pour half the batter into the prepared pan.

  6. Mix the brown sugar, walnuts, and cinnamon together in a medium bowl. Sprinkle half the mixture on the batter. Spread the remaining batter over this, and sprinkle the remaining topping and cranberries over all.

  7. Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out clean.

  8. Cool on a wire rack for 10 minutes before removing from the pan

Lemon-Cranberry-Pumpkin Coffee Cake
Clare Barboza

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