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Maple Pumpkin Peanut Butter Coffee Cake
Don’t forget to share this recipe with your friends!
Overview
- Recipe Type: Entree
- Serves 6
Ingredients
- 1 cup Whole Wheat Pastry Flour
- 1 cup Corn Flour
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon fine Sea Salt
- 1 to 1 1/2 teaspoons sugar to taste
- 1/2 teaspoon ground Cinnamon
- 1/4 cup Daily Pantry Maple Peanut Butter
- 1 cup unsweetened Pumpkin Purée
- 1 large egg, whisked
- 1 cup fat free or low fat Milk
- 1 teaspoon pure Vanilla Extract
- 1/4 cup chopped toasted, salted
Directions
Preheat oven to 350 degrees F with the rack in the middle.
Line a cookie sheet with parchment paper and toast the peanuts for 8-10 minutes until fragrant and golden brown. Prepare a non stick loaf pan (9″ x 5″ x 3″) with parchment paper or cooking spray. In a medium bowl mix together dry ingredients (excluding chopped peanuts.) In a separate bowl mix together wet ingredients.
Combine the wet and dry well to form a batter. Pour into loaf pan, smoothing top with a knife or spatula. Top cake with chopped nuts. Bake for about 35-40 minutes, until a skewer or toothpick comes out crumb free.
