Making this pumpkin coffee cake at the end of our walk in the Cranbrook Community Forest was an awesome treat! My favourite thing about our Backpack Baking videos are the warm treats at the end of a usually hard activity. I know I’m supposed to say that my favourite part is “connecting with nature“, or “getting exercise”, but let’s be real, it’s the reward at the end.
This walk in our local recreation site is not very difficult and it’s one that we do every couple of weeks. It’s perfect for those days where you want to get out and get some fresh air, but don’t have a lot of time to devote to hiking. The view of the valley at the end is beautiful, as you can see in the video. Even though it’s not a hard hike, it was definitely a nice change to have a treat at the end and take some time to enjoy the view, as usually we’re rushing up, and then back down!
Even Ruby liked it..the walk/hike and the cake.
How to Make Pumpkin Coffee Cake
Ingredients:
1/4 cup unsalted butter, softened (60g)
3/4 cup granulated sugar (150g)
8oz pure pumpkin
2 eggs
1 1/4 cup all purpose flour (150g)
1/4 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
Procedure:
In a medium sized bowl, combine flour, soda, powder, cinnamon, ginger, nutmeg, cloves and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin and mix until combined. Add dry mixture to wet mixture 1/4 at a time and mix until combined. Place into a greased 8″ round cake pan and bake for 30-35 mins at 350F.
More information about the Cranbrook Community forest can be found here. It is a beautiful area that has been re-purposed after years of abuse (garbage dumping, machine use etc). There are kilometers of trails and it is well use throughout the four seasons we’re lucky to get to experience.
Dear Michele, apologise if I’ve got your name wrong. I don’t want to loose this comment page.
I would like to think you for your ‘making a vanilla cake from scratch, ganache and icing. I watched all three stages. Your ganache method was so easy and made me just want to bake and bake.
I also love the way you sound, look stresless and your end results are fabulous without fuss.
A massive thank you for posting your videos and sharing your loves with the world.
Best regards
Swazie -Abigail fan
Ps I British and sadly we don’t use cups for measuring that would be my only critique – just think I will get my cake wrong thir I know I can look up the equivalent, many of us beginners bakers may decline there. Imagine all the hits you cold get by bracketing measurung in metric.