Double Coffee Pumpkin Cake (& A Giveaway) / November 22, 2016 by Lindsey | Dolly and Oatmeal

Double Coffee Pumpkin Cake | dolly and oatmeal

we just took our first road trip the other week for a long weekend up on martha's vineyard. it was amesy's first long car ride and for the most part it went really well. he loves his carseat as long as the car is moving, so aside from hitting traffic on our way back he was quite happy! but travel by airplane is a whole different story. frank and i typically fly down to my in-laws in north carolina for thanksgiving, but we haven't built up the courage to fly with amesy yet since he's just 2 months old; plus, i can't imagine his little immune system ready to hold up on a plane ride yet. after a few years of traveling for the holiday i haven't really given a thanksgiving menu much thought! so thinking about what kinds of food we'll prepare this time has been a little overwhelming. and on top of that, i've put added stress on myself with the thought that i want amesy to have the best first thanksgiving ever - even though he won't remember a thing, nor will be be able to eat any of the food! (oh how i love you, self-induced pressure!) but the one thing i can always settle on is dessert. aside from the carby side dishes, i regularly look forward to a good pumpkin cake - something substantial and sweet, but light enough that it doesn't send you over the edge.

i haven't been back on my regular coffee intake since before i was pregnant, and now that i'm breastfeeding i haven't been drinking that much caffeine. but for the holidays i wanted a way to have my pumpkin cake and coffee too! a coffee cake naturally came to mind, but when i started researching recipes i couldn't find one with actual coffee. (i suppose traditional coffee cake is just meant to be eaten with coffee..?) so this coffee cake here has a decent amount of caffeine that also lends the pumpkin cake some really awesome flavor! most cakes with coffee generally instruct you to use strongly brewed coffee, but i lly just came out with this extra dark roast that i love baking with, it offers a good dose of caramel notes and a hint of dark chocolate flavor. since it's an extra dark roast, i don't have to worry about how i'm brewing the coffee, or granules to water ratio. and like any traditional coffee cake, this one comes with a good crumbly topping with a few walnuts in there for crunch and nuttiness, and some cinnamon spice ;) i hope you enjoy it as much as i do!

for the *giveaway* to say thank you to all of you here that come to this space and make it what it is, illy and i are giving one reader a holiday set of extra dark roast coffee, coffee mugs, and a french press! to enter: leave a comment below about what you're thankful for. the winner will chosen at random on tuesday, november 28th at 5pm. (open to US residents only, sorry international friends!) good luck & happy thanksgiving! xo

this post was created in collaboration with Illy. all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that keep dolly and oatmeal going!

double coffee pumpkin cake | gf & df

| makes 1 9x5-inch loaf |

crumble topping

1/4 cup fine brown rice flour
1/4 cup coconut sugar
1/4 cup old-fashioned rolled oats
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
pinch of salt
3 tablespoons melted extra virgin coconut oil

cake

1 cup fine brown rice flour
1/2 cup oat flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup coconut sugar
1/2 cup brewed i lly extra dark roast coffee
1/2 cup pumpkin puree
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup chopped walnuts

method

preheat oven to 350°F. grease a 9x5-inch rectangular loaf pan and line it with parchment paper, allowing wings to hangover the edges on the long sides, set aside.
make the crumble topping. in a medium sized bowl, whisk together the flour, sugar, oats, walnuts, cinnamon, and salt. a tablespoon at a time, drizzle in the oil mixing with a fork until the mixture is wet and sandy looking. cover with cling wrap and transfer to the refrigerator.
make the cake. in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, cinnamon, and salt; set aside. in another large bowl, whisk the coffee, sugar, and pumpkin puree until combined. then whisk in the eggs and vanilla until combined.
add half of the dry mix to the wet and whisk until combined. add the remaining dry ingredients and whisk once more until mixed. then fold in the walnuts with a rubber spatula.
remove the crumble topping from the fridge and break it up with a sturdy spoon or knife.
pour the batter evenly into the prepared pan and sprinkle the crumble over the top.
bake for 40-45 minutes, rotating the pan halfway through for even baking, until a cake tester comes out clean and the topping is lightly browned. (check cake at 30 minutes, if topping is getting too brown, make a tent with a piece of tin foil and cover for the remaining bake time.)
let cake cool on a rack for 20 minutes. using the parchment wings, remove the cake from the pan and let cool completely before slicing.

similar recipes:

olive oil & dark chocolate chunk w/ pears

heirloom pumpkin bread w/ sesame seeds + orange zest (and some chocolate chips too!) / October 29, 2013 by Lindsey | Dolly and Oatmeal

a lot has happened in only a short week. we booked plane tickets, train tickets, hotels, b&b's and did some research on places we would like to visit if time permitted. within that week we were on our way to our first destination: berlin, germany. frank needed to travel for work, so we scrounged around and made it possible for me to join him. berlin has completely exceeded my expectations and the little that we have seen has totally altered my opinion of this city. as a history major in college, i studied a lot about european history as well as the world wars. so my idea of germany and berlin was somewhat couched in a historical context. the first half of our day was devoted to getting some sleep (as we did not sleep at all on the plane ride over, enter monster-lindsey) and explore a bit. after a power nap and a shower we took to finding some lunch. i went off the recommendation of ashley from oh, ladycakes and her fiance who are currently travelling europe. on their travel blog they recommended factory girl!, and it did not disappoint. it was just the kind of lunch one needs after a long travel: a salad with torn romaine, bitter arugula leaves, pinto beans for protein and sustenance, sweet, crunchy pomegranate seeds, grapes, tomatoes, walnuts, with splashes of aged balsamic vinaigrette. is was quite the mashup salad but it totally hit the spot! from there we walked through the mitte section of berlin, and to the berlin wall memorial - quite overwhelming given its important role in recent history. from there we visited the brandenburg gate, the reichstag building, and the holocaust memorial. i'm not sure i have words yet to really describe the importance of seeing these landmarks and monuments, all while sharing these moments with my sweet husband. i'm excited for the next few days and our european journey ahead of us.

so, from europe i bring you an heirloom pumpkin bread. a few weeks ago a shop (saipua, you may have heard of them before - seriously talented florist, floral designer, and soap maker!) down the street from us had an heirloom pumpkin sidewalk sale (say that 5 times fast). frank and i stopped by and picked up a few little beauties to make the apartment feel all autumnal and festive. not knowing what i would do with them, i asked if they were edible. they indeed were, but i had no intention of using them for anything specific. a couple weeks later i decided to use up a can of pumpkin puree i had in the cabinet for a banana bread recipe that i wanted to adapt for pumpkin bread. the bread came out nicely, but i was looking to make a few adjustments to the recipe and tried a second time. this time i spotted that beautiful knobby pumpkin with the most perfect wooden stem sitting in our windowsill and i went to chopping it up. she gave me quite the workout - my wrist and forearm was sore for a good 5 days after. in the end it was all worth it as the homemade pumpkin puree made the second version of the pumpkin bread insanely moist - not dense - with a super velvety texture. can i say, that this by far, has been my most favoritest pumpkin bread ever? seriously people, give homemade pumpkin puree a shot!

heirloom pumpkin bread w/ sesame seeds + orange zest (and some chocolate chips too!) - gluten free + dairy free

| makes 1 loaf |

ingredients

1 1/2 cups heirloom pumpkin puree (instructions below) or canned pumpkin puree
1/2 cup almond oil (or another vegetable oil)
1 1/2 teaspoons vanilla extract
2 organic free range eggs
1 cup coconut palm sugar
zest from 1 orange
1 cup brown rice flour
1/4 cup oat flour
1/4 cup almond flour
1/4 cup arrowroot powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 tablespoon white sesame seeds
1/2 cup toasted almonds, roughly chopped
1/4 cup enjoy life chocolate chips (optional)

instructions

preheat oven to 350° and grease and line a standard loaf pan with parchment paper, extending edges up and over the sides of the pan
in a large bowl, combine pumpkin puree, olive oil, vanilla, eggs, sugar and zest. in a separate, and also large bowl, whisk together the brown rice flour, arrowroot powder, baking powder, salt and spices. using a spatula, mix the wet ingredients into the dry - stir until combined. fold in walnuts, sesame seeds (reserve ~1 tablespoon for sprinkling the top of loaf) and chocolate chips if using
transfer batter to prepared loaf pan and bake in the center of your oven for 60-75 minutes (rotating halfway through), until a cake tester inserted comes out clean
remove from oven and transfer to a wire rack to let the loaf cool completely
loaf will stay fresh at room temperature under a sheet of parchment paper for 3-4 days

slice and enjoy!

homemade pumpkin puree

| makes about 3 cups |

1 medium sized pumpkin or 2 small
coconut oil to coat pumpkin pieces

preheat oven to 350° and line a rimmed baking sheet with parchment. carefully, cut the top off the pumpkin. then slice pumpkin in half, cut in half once more until you have 4 pieces. slice each of the 4 pieces into one-inch pieces. using a pastry brush, lightly coat the flesh of each pumpkin piece. transfer to oven and bake for 45-60 minutes, until the flesh is fork-tender. let the pumpkin cool, about 10 minutes, before cutting. slice or peel the skin from the flesh, and transfer to a food processor. pulse the pumpkin, stopping a few times to scrape down the sides, until the mixture is smooth. transfer to an airtight container or use immediately