Recipe  Detail  Pumpkin  Coffee  Cake

Pumpkin Streusel Coffee Cake with Truvia® Cane Sugar Blend and Truvia® Brown Sugar Blend

Bring on the pumpkin! This perfectly moist coffee cake with a crumbly struesel topping is packed with the flavours of fall. Plus, it's made with Truvia® Cane Sugar Blend and Truvia® Brown Sugar Blend, so it contains 35% fewer calories* and 76% less sugar* than the full-sugar version.

*Each serving has 110 calories and 5 grams of sugar per serving, compared to the full-sugar version that has and 170 calories and 21 grams of sugar per serving.

Serving size

1 Piece (54g)

Calories

110 Calories

Ingredients

Streusel Topping

  • 3 Tbsp (45 mL) flour

  • 2 Tbsp (30 mL) Truvia® Brown Sugar Blend

  • 12 tsp (3 mL) cinnamon

  • 2 tsp (10 mL) unsalted butter

  • 1 tsp (5 mL) canola oil

  • 1 tsp (5 mL) water

  • 2 Tbsp (30 mL) oatmeal

Coffee Cake

  • 1 34 cups (420 mL) all-purpose flour

  • 2 tsp (10 mL) baking powder

  • 1 12 tsp (8 mL) pumpkin pie spice

  • 12 tsp (3 mL) baking soda

  • 14 tsp (1 mL) salt

  • 2 large eggs*

  • 1 cup (240 mL) canned pumpkin puree

  • 12 cup (120 mL) buttermilk

  • 13 cup (80 mL) packed Truvia® Brown Sugar Blend

  • 13 cup (80 mL) Truvia® Cane Sugar Blend

  • 3 Tbsp (45 mL) canola oil

  • 1 tsp (5 mL) vanilla extract

Directions

  • 1.

    Pre-heat oven to 175° C. Spray 9 inch round cake pan with cooking spray.

  • 2.

    For streusel topping, in a small bowl combine the flour, Truvia® Brown Sugar Blend, cinnamon, butter and canola oil with a fork until the mixture is crumbly.

  • 3.

    Stir in the oatmeal and set aside.

  • 4.

    For coffeecake, in a small bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt until well combined.

  • 5.

    In a large mixing bowl, whisk together the eggs, pumpkin, buttermilk, Truvia® Brown Sugar Blend, Truvia® Cane Sugar Blend, canola oil and vanilla until well blended.

  • 6.

    Add the flour mixture to sugar mixture and stir just until combined.

  • 7.

    Scrape the batter into the prepared pan.

  • 8.

    Sprinkle the streusel topping evenly over the top of the cake.

  • 9.

    Bake for 50-55 minutes or until a pick inserted in the centre comes out clean.

  • 10.

    Remove from the oven and place on a wire rack to cool for 15 minutes.

  • 11.

    Serve warm.

  • 12.

    Store leftovers in a sealed container.

*Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Nutrition Per Serving

Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 25mg
Sodium 140mg
Total Carbohydrate 21g
Dietary Fiber <1g
Total Sugars 5g
Erythritol 4g
Protein 3g
Vitamin D 0% DV
Calcium 4% DV
Iron 6% DV
Potassium 0% DV