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 illy 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 |
- 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
- 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 illy extra dark roast coffee
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup chopped walnuts
- 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.