|Pumpkin Ginger Coffee Cake-1 of 2|
It's not singularly fresh, but doubly, as in twice!
"What" you ask, "how can something be twice as fresh, I mean you don't get more fresh, you can get refreshed like with a shower or when hit the twirlly button on your browser or when you drink a bright, crisp, cool beverage on a hot day, but how do get double fresh?"
Or maybe I'm the only one who'd ask that but I'd like to think maybe just one other person would go down that path.
What I mean is to say I used fresh pumpkin AND fresh ginger in this cake that typically you'd find canned pumpkin and ground dry ginger. Surprise!
I also used the juice and zest of clementine's because pumpkin's best friend is orangey citrus.
|Clementine zest-pumpkin's BFF.|
Pumpkin Ginger Cake
3 cups flour
2 tsp. baking powder
.5 tsp. baking soda
.5 tsp. kosher salt
1 tablespoon cinnamon
.25 tsp. cloves
.25 tsp. nutmeg
.5 cup butter
1.5 cup granulated sugar
1 2 pound pie pumpkin, solids-cooked, no need to puree.
1 inch ginger, peeled and chop
zest of one clementine
.5 tsp. vanilla
juice of 2 clementine
.33 cup flour
.25 cup granulated sugar
.25 cup brown sugar
6 tablespoons butter
.5 tsp. cinnamon
.25 tsp. kosher salt
juice of 1 more clementine
.5 tsp. vanilla
1 cups confectioners sugar
Preheat oven 350 degree. Spray 2-9 inch pans with cooking spray and line with parchment.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a mixing bowl cream butter and sugar. Add egg. Scrape sides. Add the pumpkin, ginger, zest, and vanilla. Mix. Add flour mixture, stirring until just combined. Add the juice and stir one last time. Pour into prepared pans.
Rub all the ingredients together by hand. Scatter over the top of the cake.
Bake 35-40 minutes until a tester comes out clean.
Glaze: Combine all the ingredients. Cover the cooled cake liberally.