Sunday, December 16, 2012

Pumpkin Pecan Tea Cake

What a deep weekend.  Full of sadness about the events in Connecticut.  I'm so incredibly grateful for my family, my children, my friends, our church.  It seems so shallow and unmeaningful to write about recipes and food but it is what brings me joy.  

This is another recipe I created for a recipe contest.  

Coffee or tea cakes and holidays go hand in hand in my house.  There's something so delightful about that sweet, moist cake with a hot cup of coffee, tea or cocoa in the morning.  You can always work it off come January 2nd, right?  

Vegan Pumpkin Tea Cake

Pumpkin Pecan Tea Cake

makes 9 servings or 1 (9-inch) square cake

2 EnerG eggs* 
1/2 C. all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 C. Earth Balance butter, room temperature
1 C. brown sugar, firmly packed
1/2 C. canned pumpkin
1/2 C. vegan sour cream (or use soy yogurt, vanilla or plain)

For The Topping:
1/3 C. all-purpose flour
1/2 C. brown sugar, firmly packed
1 tsp. ground cinnamon
6 Tb. Earth Balance butter, room temperature
1 C. pecans, roughly chopped

For Dusting (optional):
confectioners' sugar

1.  Preheat oven to 350F.  Prepare a 9" x 9" cake pan by spraying it with non-stick spray or lining it with parchment paper, leaving the ends hanging out. 

2.  Prepare the topping by mixing together the flour, brown sugar, cinnamon and salt.  Cut in the butter and use a pastry cutter or fork to mix the butter into the flour/sugar mixture until crumbly.  Stir in the chopped pecans.  Set aside.

3.  In a small bowl, prepare the EnerG egg replacer by mixing together 3 tsp. EnerG mix with 4 Tb. warm water until completely combined.  Set aside.

4.  In a large bowl, sift or stir together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.  

5.  In a separate large bowl, beat together the butter and brown sugar until smooth.  Add in the canned pumpkin, sour cream and egg replacer.  

6.  Use a large mixing spoon to gradually stir in the dry ingredients until everything is mixed together well.  NOTE: Batter will be thick.

7.  Spread the batter into the prepared cake pan evenly.  Sprinkle the topping evenly over the entire top.
8.  Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.  Let cool on a wire rack for 12-15 minutes, then cut into pieces and dust with optional confectioners' sugar to serve.

*To make one EnerG egg, mix 1 1/2 tsp. of powder with 2 Tb. warm water.  Alternatively, you could use a "flax egg" by mixing together 1 Tb. ground flax seeds with 3 Tb. warm water per 1 egg. 

Blessings to you and your family!

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