November 4, 2009

Recipe: Pumpkin Chai Coffee Cake

After making Hungry Girl's delicious Caramel Pudding Pumpkin Cupcakes I was feeling a bit like Betty Crocker. I had a bunch of leftover ingredients but not everything I would need for another batch of cupcakes so I improvised and came up with this Pumpkin Chai Coffee Cake. I baked mine in a 9 x9 baking pan but I imagine it would bake nicely in a loaf pan as well. This recipe can easily be made vegan with the right product choices.

2 cups moist-style yellow cake mix
1/2 cup canned pure pumpkin
1/2 cup fat-free liquid egg substitute
3/4 cup Chai Concentrate
2 teaspoons cinnamon plus 1 tablespoon for topping
1 tablespoon of brown sugar for topping (more or less based on your own preference)
Non-stick Cooking Spray

Preheat oven to 350 degrees

Spray Baking 9 x 9 baking pan with Non-stick Cooking Spray and set aside.

Combine all ingredients and blend thoroughly, making sure to remove all lumps. Pour batter into pan. Combine 1 tablespoon cinnamon and 1 tablespoon brown sugar for topping. Lightly sift topping over batter.

Bake for approximately 30 minutes. Use the toothpick method to determine if thoroughly cooked. Can be served warm or cooled.


Katie said...

Tali, this is perfect for an office dish-to-pass I'm participating in on Monday, thanks so much for putting it up!

mattwalker said...

I am all over this tonight! thanks tali - keep em coming!