Monday, September 29, 2014

Freekeh Pumpkin Streusel Cake


http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com




This tender, moist coffee cake is made with healthy freekeh flour, pumpkin puree and Speculaas spice. The hazelnut streusel topping gives the cake a very delicious crunchy.
Apart from bursting with an amazing combination of flavours, this crumble coffee cake is also very versatile. It works great as a weekend breakfast with a steaming cup of tea or with a large dollop of whipped cream as the afternoon coffee accompaniment. Instead of honey that original recipe has called for, I have used homemade pistachio syrup that Evelyne from Cheap Ethnic Eatz sent me a couple of months ago. With the fresh homemade pistachio syrup, this cake is definitely a winner. Thanks, Evelyne!

StreuselCake
  • 50 g Hazelnuts, chopped
  • 10 g Brown raw sugar
  • 25 g Butter
  • 1/4 tsp Speculaas spice mix
  • 200 g Whole freekeh berries (green spelt), ground into flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1+1/2 tsp Speculaas spice mix
  • 50 g Dried cranberries
  • 300 g Pumpkin puree
  • 100 g Plain low fat yogurt
  • 100 g Pistachio syrup or honey
  • 50 g Coconut oil, melted
  • 1 tsp Vanilla extract
  • 4 Egg whites
  1. Preheat oven to 180C/350F. Grease a 20-cm springform pan or line with a parchment paper.
  2. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the nuts until crumbly. Set aside.
  3. Combine freekeh flour, baking soda, salt, spice mix and dried cranberries in a large bowl. Stir well with a whisk. Make a well in center of mixture.
  4. Combine the pumpkin puree, yogurt, pistachio syrup, melted coconut oil, vanilla extract and eg whites in another bowl. Add to flour mixture. Stir just until moist.
  5. Spoon batter into the prepared pan and sprinkle with streusel topping. Bake for about 1 hour or until a wooden skewer inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com




http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

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161 comments:

  1. Veronica 29/9/14 06:01

    Hi Angie, I am always learning something new from you. Today is freekeh. This is a very healthy cake. Loved the streusel on the cake. Thanks for sharing.

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  2. The Yum List29/9/14 06:08

    Oh boy, these grain companies should be paying you big bucks for promoting their products - such delicious recipes make me want to run out and buy the ingredients right now.

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  3. cristina29/9/14 07:16

    I always learn about new ingredients from your recipes and features, Angie! Delicious looking cake with great ingredients...luvin' all those hazelnuts on top!!

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  4. Bel | Ooh, Look...29/9/14 07:18

    You do find the most amazing recipes! I didn't know freekeh flour existed but am glad you told us about it. Your cake looks really delicious.

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  5. tuzekmek29/9/14 08:15

    Freekeh is one of the pilaf ingredients in my kitchen but I haven't used it gounded version. Nice suggestion. We make pilaf with it including bulgur in my country, Turkiye. It is delicious.
    Photos are great as usual.
    Bona petit.

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  6. ann low29/9/14 08:26

    Hi Angie, That is a good looking healthy cake. I've never heard of freekeh too. Good thing that I can always learn from you. Thank you for sharing. :)

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  7. Anonymous29/9/14 08:49

    This is perfect for the festive season coming up.
    Have a super week Angie.
    :-) Mandy xo

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  8. My Little Space29/9/14 08:50

    Shuling, the cake looks so moist & tempting. Wish I can have a slice or two too. Yummm....
    Enjoy & have a wonderful week ahead dear.
    Blessings, Kristy

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  9. Beena29/9/14 09:10

    Inviting yummy cake

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  10. Rosa's Yummy Yums29/9/14 09:40

    Very original and extremely tempting! This beautiful cake must taste wonderful.

    Cheers,

    Rosa

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  11. Display name29/9/14 11:00

    Wow, I just bought a pumpkin. Time to put it to work! Great inspiration, thanks!

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  12. Medeja- CranberryJam29/9/14 12:19

    Beautiful color! And streusel looks especially delicious!

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  13. Sam Hoffer / My Carolina Kitchen29/9/14 12:24

    Lovely cake Angie. I'm not familiar with freekeh and, as the others have said, I always learn something new. It's breakfast time here and you've made me hungry :)
    Sam

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  14. Anonymous29/9/14 12:26

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  15. Barbara29/9/14 13:28

    That's gorgeous, Angie. I love your crumble....the speculaas spice mix must be delish!

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  16. Shashi at SavorySpin29/9/14 14:22

    Angie - what a gorgeous cake! I am a fan of freekeh - but never heard of Speculaas spice - I need to go Google that pronto...

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  17. Alida29/9/14 14:26

    Wow, this cake has risen really well! And I like the perfect shape too. A sigh that you have good experience in baking :-)
    I love the topping and it looks nice and moist inside.. yum!

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  18. Easyfoodsmith29/9/14 14:31

    Beautiful cake! I am loving it although there are certain ingredients that are new to me.

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  19. Von29/9/14 14:44

    Your cake looks super moist and yummy! Love the idea of adding pistachio syrup- I'd love a slice of this right now :D

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  20. Sharon D.29/9/14 14:59

    You have really done it now, Angie. I am amazed! This is such a lovely cake and I love how unique it is.

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  21. Catherine29/9/14 16:10

    Dear Angie, This is such a beautiful pumpkin cake. It would be perfect for the Thanksgiving table. It looks so moist and delicious. Blessings, Catherine xo

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  22. Susan29/9/14 16:38

    I actually bought some Freekah and this cake is making my mouth water! Your recipes are just wonderful and with the Fall upon us, this is bound to be a winner here too! XOXO

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  23. Marcela29/9/14 16:41

    Oh! It looks so scrumptious! I love your recipe!

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  24. Pam29/9/14 16:41

    It looks beautiful AND delicious!

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  25. Mijú29/9/14 17:10

    Tiene una presencia ideal.
    Un saludito

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  26. Cheri Savory Spoon29/9/14 21:00

    Hi Angie, I am going to have to get my hands on some of that freekeh flour, another fabulous recipe, love it!

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  27. Unknown29/9/14 21:37

    I would love this with my cuppa of chai! The cake looks absolutely amazing Angie!

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  28. Kari Lindsay29/9/14 22:13

    This cake looks moist and delicious, and streusely (just made that up). Yummo Angie!

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  29. Monica29/9/14 22:35

    This little cake looks lofty, moist, and so flavorful. I'm such a fan of hazelnuts and I know it's awesome in streusel. It just screams for a cup of tea.

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  30. Allison29/9/14 22:50

    I absolutely love that you used freekah flour! That would add such a complex flavour to the cake. And anything with pumpkin is my kind of dessert :)

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  31. Gloria Baker29/9/14 22:57

    Beautiful Angie!
    I love pumpkin! Look amazing dear:)
    xo

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  32. Pam30/9/14 00:06

    I'm with the others about freekah. The cake looks and sounds delicious and a very elegant dessert for the holidays!

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  33. Norma Chang30/9/14 01:25

    Did not know about pistachio syrup let alone that you could make it at home, always learning something new from your post.

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  34. Balvinder30/9/14 02:20

    What a spectacular cake!

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  35. Ashley30/9/14 02:34

    Pistachio syrup? How have I never heard of this before! This cake looks fantastic - it's been far far too long since I've made a coffee cake!

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  36. Anonymous30/9/14 02:42

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  37. ahu @ ahueats30/9/14 02:43

    Angie - you are really making me think I need to go buy some freekeh!!! Another lovely recipe from you - speculoos is just lovely!

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  38. Baking Diary30/9/14 03:05

    Hi Angie, your cake looks so amazing, I like tall cakes! And I too am not familiar with this freekeh flour.

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  39. Regina30/9/14 04:39

    I JUST baked a pumpkin loaf as well. I guess it is the season ;) Love how deliciously moist your cake looks.

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  52. Nammi30/9/14 05:03

    wow love that topping ,

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  63. Ivy30/9/14 05:23

    Wow, it looks amazing and must taste wonderful. I've never heard of freekeh before and how does your friend make pistachio syrup!!!

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  80. Katerina30/9/14 09:36

    I particularly love that crunchy topping!

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  81. Kelly30/9/14 11:22

    Wow, this cake is stunning Angie! I just made a pumpkin streusel cake last week but it's definitely not as healthy or as pretty as yours. You are so creative for using freekeh flour to make a pumpkin streusel cake - it sounds incredible :) Love it!

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  82. Priya Suresh30/9/14 12:29

    Damn gorgeous cake, hard to resist to this cake.

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  83. Beth30/9/14 12:47

    Looks gorgeous! And so perfect for fall. It would be worth hunting down some pistachio syrup to make this!

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  84. Anonymous30/9/14 12:47

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  85. Debra Eliotseats30/9/14 13:07

    I love all the flavors here---pumpkin and pistachios, YUM!

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  88. Amy @ What Jew Wanna Eat30/9/14 15:23

    What a gorgeous cake, Angie! Love your use of healthy ingredients.

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  89. Anonymous30/9/14 16:57

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  90. turmericnspice30/9/14 17:50

    Angie, can I invite myself over ? Love the flavors and the texture is amazing

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  91. Hema30/9/14 17:56

    OMG, such a beautiful cake, beautiful crust, would love to have a slice now, Angie, seriously wish, I stayed somewhere close to you..

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  92. Anonymous30/9/14 18:42

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  93. Anonymous30/9/14 19:09

    A fantastic lighter pumpkin yoghurt spelt cake, waw too! :) That streusel on top must add a wonderful flavor to the pumpkin in the cake!

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  94. Erica30/9/14 20:45

    What a beautiful cake, Angie!The perfect treat to enjoy during Fal!l

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  95. Juliana30/9/14 22:34

    Awesome looking cake Angie...I love all the spiced that you have in this cake and yes, the hazelnut on it just sounds delicious!
    Have a wonderful week :D

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  96. Kitchen Belleicious30/9/14 23:04

    I am a sucker for anythign streusel. I grew up eating my grandmothers famous pecan streusel cake. I love the idea of the pumpkin flavor! YUM

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  98. Pamela @ Brooklyn Farm Girl1/10/14 00:50

    This is gorgeous. I just want to eat the entire thing!

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  100. Liz That Skinny Chick Can Bake1/10/14 02:27

    Pumpkin and dried cranberries have me sold! This looks like one terrific cake! And lucky you with the special delivery of pistachio syrup from Evelyne!

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  101. Bakericious1/10/14 03:38

    Angie, I dun think can find freekeh flour over here but this cake looks real good!

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  103. The Squishy Monster1/10/14 04:08

    What a gorgeous thing! I love that you've incorporated freekeh in this, how awesome!

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  104. MunatyCooking1/10/14 04:30

    Oh my! Look at this beauty. It looks moist, and I love the you've used freekeh. I have to try this cake :)

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  105. Dawn @ Words Of Deliciousness1/10/14 05:23

    The cake looks beautiful and very yummy!

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  107. Copycake kitchen1/10/14 06:27

    Hi Angie, your cake looks gorgeuos! Such a lovely coffee cake of the day !:)

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  108. Kitchen Butterfly1/10/14 07:00

    It looks amazing - I can imagine how nutty it tastes. Send me a slice. Please?

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  112. Gourmet Getaways1/10/14 09:59

    I find it balancing for cake to have crunchy and nutty toppers such as this. It makes more munching enjoyable. Thanks for sharing!

    ~Do drop by and say hello :)
    Gourmet Getaways

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  117. Amy (Savory Moments)1/10/14 12:49

    This cake looks wonderful, as always! I've never heard of or seen pistachio syrup before, but it sounds great - pistachios are so tasty!

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  118. Joanne1/10/14 13:33

    What a lovely cake! I've never heard of a speculaas spice blend...must seek it out!

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  119. Donalyn@TheCreeksideCook1/10/14 16:49

    Angie, this is a gorgeous cake! I am currently experimenting with new grains, so this is in tune with my thinking lately - thanks for a great recipe!

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  120. Sokehah cheah1/10/14 18:15

    Something new to me again, freekah flour. Like the streusel on the cake, yum!

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  121. Evelyne CulturEatz1/10/14 20:16

    OMG Angie did you hear me scream just now lol? I had this page up on my computer at work for a while, talking with a colleague. Once I actually really looked at the pic I screamed when I saw my bottle lol. I ma so happy you like the pistachio syrup and what a great idea to use it as a honey substitute.

    The cake sounds absolutely divine and moist. Pumpkin ads such moistness too and I adore the Speculaas spice.

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  122. Choc Chip Uru @ Go Bake Yourself1/10/14 22:50

    What a stunning cake, I didn't even realise you could have freekeh! Crazy awesome idea :D

    Cheers
    Choc Chip Uru

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  124. Unknown2/10/14 01:42

    Wow, that's what I call a cake!!! Looks amazing!!!

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  126. kitchen flavours2/10/14 07:23

    Hi Angie,
    This is such a lovely cake! I have not seen freekeh before!
    Thanks for sharing another healthy yummy bake!

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  128. lenia2/10/14 09:46

    This is a very tempting cake,dear!
    Hugs from Greece!

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  129. Katie | Healthy Seasonal Recipes2/10/14 13:22

    Is it possible to see how moist this cake is? Because that's what I am thinking. It just looks so yummy and moist. I really wish I could reach through my monitor for a taste.

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  130. Abbe@This is How I Cook2/10/14 16:12

    I am speechless! This sounds so good. Never tried freekeh flour, but I sure am willing!

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  131. FLAVZCORNER2/10/14 18:26

    Never tried freekeh flour. I am amazed how you incorporate these exotic ingredients in the recipes and comes up with stunning results!!

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  132. Tricia @ Saving room for dessert2/10/14 18:32

    Another gorgeous recipe Angie. It looks so moist and the topping must be fantastic. Hope you have a wonderful weekend!

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  134. Unknown2/10/14 21:35

    This looks so dense and delicious. I love all the wholesome ingredients.

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  135. Couscous & Consciousness3/10/14 03:01

    What a stunning looking cake, Angie. Whilst I'm so excited to be enjoying beautiful spring weather here, and all the beautiful spring produce, this cake almost (almost!) has me wishing for autumn. I'm definitely bookmarking this for that time of year.

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  136. Reeni3/10/14 03:20

    So delectable! Love pumpkin with speculass spice! And pistachio too. This must taste outrageous Angie! Wish I could try a slice. :-)

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  140. Kiran @ KiranTarun.com3/10/14 06:30

    So delicious!! I want a few slices for breakfast :)

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  144. Hester @ Alchemy in the Kitchen4/10/14 12:08

    Hi Angie, I love reading your blog because not only do I find new dishes but nearly always I find a surprise ingredient too! Love this gorgeous cake, and it is a bonus to find that it is kinda healthy too!

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  145. Unknown5/10/14 11:46

    Angie after checking out this recipe, my love for pumpkin has emerged..I never liked it before. Hats off. Great dish. :)

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  146. Pilar. Cook and Spoon5/10/14 16:36

    Oh, Angie, what a cake! It looks delicious and beautiful. I must try that pistachio syrup immediately.

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  147. Emma @ Bake Then Eat5/10/14 18:44

    What a simply stunning cake I wish I had a slice of it right now.

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  148. My Inner Chick6/10/14 00:03

    Lovely.
    Moist.
    I love pumpkin almost as much as cats! mmmmmmmmm. Meow. xx

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  149. The Cooking Doctor6/10/14 13:12

    this is my kind of cake! Nutty, and full of flavour :-)..I am so intrigued now to try out freekeh flour, you always introduce me to good stuff Angie :-)

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  150. Amy6/10/14 18:18

    such a gorgeous cake. This is packed with the lovely fall flavors.

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  151. mjskit7/10/14 03:41

    Your freekeh pumpkin cake is freakin awesome IMO!!! Please wrap it up and ship it to me. I'll pay for shipping!!!

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  152. chow and chatter7/10/14 03:48

    looks wonderful and a new to me flour

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  153. Kelly7/10/14 23:00

    Holy cow! This is one gorgeous gorgeous pumpkin cake! I am drooling over all that streusel - my absolute favorite part on any streusel cake and with hazelnut too? Yum!! So creative and brilliant to use freekeh flour too and the pistachio syrup sounds to die for!

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  154. Vineetha9/10/14 20:39

    Angie, this cake looks deliciously moist. And pumpkin, one of my faves!

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  155. Jean | DelightfulRepast.com10/10/14 14:49

    Angie, what a beautiful cake! Like you, I love pumpkin. The streusel topping really makes it special!

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  156. Nisa Homey21/10/14 09:14

    What a stunning cake and pictures....the streusel topping is awesome!

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  157. Tina23/10/14 21:38

    This cake looks AMAZING! Love the name. :)
    Tina from www.tinaschic.com

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  158. mui mui7/11/14 03:38

    I love the look of this healthy and pretty cake.
    I love the crunchy top even more, Angie.
    mui

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