This cake is a beautiful holiday recipe. I often use this recipe out when faced with leftover squash. I've tried several recipes of this type over the years and have found this one seems to be the favourite of family and guests alike.
It may seem like a long ingredient list but it comes together into a light flavourful spiced cake that is worth pursuing.
The topping/filling is a little finicky but you can easily reduce it to half the amount and only sprinkle on top or omit it completely. Either way, try this one. It's really good.
Lemon Cranberry Pumpkin Coffee Cake
½ c butter softened (take out night before)
1 c white sugar
2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs
1 tsp vanilla
1 Tablespoon lemon juice
¾ c plain yogurt
¾ c unsweetened canned pumpkin or unseasoned squash mashed
1 tsp grated lemon zest
¾ c dried cranberries
Topping:
½ c brown sugar
½ c slivered almonds or chopped walnuts
2 tsp cinnamon
1 tsp ground allspice
- Cream butter and sugar in a large mixing bowl until very light in colour.
- In a separate medium sized bowl, whisk flour, baking powder, baking soda and salt together.
- In another medium bowl, mix yogurt, pumpkin and lemon zest together.
- In a small bowl, combines topping ingredients and mix well. Set aside.
- In the butter and sugar mixture add eggs, vanilla and lemon juice. Mix well until batter is light and fluffy. At least a couple of minutes.
- Add half the flour and slowly mix until incorporated. Add yogurt pumpkin mixture and mix until well combined. Add rest of flour and cranberries mix until combined.
- Spray 9 x 5 loaf pan with vegetable spray*. Fill pan half way up with the batter. Sprinkle half the topping over the batter. Cover with the rest of the batter followed by the remaining topping.
- Bake for 55 to 60 minutes in a 350℉ oven or until skewer comes out clean. Rotate the pan back to front around halfway mark.
- Let cake rest for 10 minutes on a rack before turning out and letting cool.
