Slow Cooker Pumpkin Streusel Coffee Cake

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1 cup Pumpkin puree

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 7 1/3 tbsp Maple syrup

• Pasta & Grains

  • 3/4 cup Oats, old fashioned

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract
  • 1/4 cup Whole wheat flour
  • 2 cup Whole wheat pastry flour

• Oils & Vinegars

  • 1 tsp Lemon juice or vinegar

• Dairy

  • 3 tbsp Butter, unsalted

Found on amyshealthybaking.com

Description

Ingredients

• for the crumb topping
• ¾ c (75g) old-fashioned oats (measured correctly)
• ¼ c (30g) whole wheat flour (measured correctly)
• 1 tsp (3g) ground cinnamon
• 2 tbsp (30mL) maple syrup
• 2 tbsp (28g) unsalted butter, melted and cooled slightly
• for the cake
• 2 c (240g) whole wheat pastry flour (measured correctly)
• 1 ½ tsp (5g) baking powder
• ½ tsp (2g) baking soda
• 1 ½ tsp (5g) ground cinnamon
• ¼ tsp (1g) ground nutmeg
• ¼ tsp (1g) ground ginger
• ¼ tsp (2g) salt
• 1 tbsp (14g) unsalted butter, melted and cooled slightly
• 1 large egg white
• 1 tbsp (15mL) vanilla extract
• 1 c (244g) pumpkin purée (NOT pumpkin pie filling)
• 1 tsp (5mL) lemon juice or vinegar
• 1/3 c (80mL) maple syrup

Directions

• Line the inside of a 5-quart slow cooker with foil, and lightly coat with nonstick cooking spray. If any lands on the rim where the lid rests, wipe clean with a paper towel.
• To prepare the crumble, whisk together the oats, flour, and cinnamon in a medium bowl. Add in the maple syrup and butter, mixing until completely incorporated and no dry bits remain.
• To prepare the cake, whisk together the flour and next 6 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Mix in the pumpkin purée. Add in the lemon juice and maple syrup, stirring until fully incorporated. Gradually mix in the flour mixture, stirring just until incorporated.
• Spread the cake batter into the prepared slow cooker, and sprinkle the crumb topping over the top. Gently press the crumb topping into the cake batter. Cover and bake on “Low” for 2 hours 15 minutes. Turn off the slow cooker, and let the coffee cake cool in the pot for 10 minutes before pulling it out by gripping the edges of the foil. Place on a wire rack, slide the foil out from underneath, and let the coffee cake cool completely to room temperature before serving.

Nutrition