Pumpkin and coffee cake

We propose a recipe that comes from the United States, very simple to prepare, good and made even more tasty by a “crunchy” garnish. Taste it and then let us know if you liked your cake!

Cake ingredients 

• 250 grams of flour
• 2 teaspoons of yeast
• 1 teaspoon of cinnamon
• half a teaspoon of salt
• half a teaspoon of ginger
• 225 grams of sugar
• 85 grams of butter
• 425 grams of pumpkin puree

Garnish ingredients 

• 55 grams of butter
• 70 grams of sugar
• 1 teaspoon of cinnamon
• 90 grams of flour
• 1 espresso of the best Italian roasting (how about a Maranello BIO coffee?)

Preparation

1. Preheat oven to 180°.
2. In a small bowl mix together yeast, flour, cinnamon, salt and ginger.
3. In a larger bowl, add and work butter (we recommend, before working butter, to heat it) together with sugar, until you get a frothy mixture.
4. Add eggs to mixture and work it again.
5. Add pumpkin to mixture and mix to combine everything.
6. Add the ingredients you had put into the small bowl and work them all together with a metal spoon, until you get a smooth and plain mixture.
7. Pour mixture into the pan.
8. Now we prepare our garnish: take ingredients, put them in a bowl and mix them with your hands, until you get a crumbly compound.
9. Sprinkle (without pressing, to be placed gently) mixture over cake.
10. Bake at 180° for 40-45 minutes.
11. Once cooked wait at least 1 hour before cutting it.
12. Serve it with a Maranello BIO coffee.