Description
This cozy fall breakfast cake is moist, lightly sweet, and topped with a cinnamon oat crumble. Perfect for healthy mornings or holiday brunch.
Ingredients
For the Streusel Topping:
¾ cup (75g) old-fashioned rolled oats (gluten-free if needed)
¼ cup (30g) whole wheat pastry flour (or gluten-free substitute)
1 teaspoon ground cinnamon
2 tablespoons (30mL) pure maple syrup
2 tablespoons (28g) unsalted butter, melted and slightly cooled
For the Cake:
2 cups (240g) whole wheat pastry flour (or gluten-free substitute)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 tablespoon (14g) unsalted butter, melted and slightly cooled
1 large egg white
1 tablespoon (15mL) vanilla extract
1 cup (244g) pumpkin purée (not pumpkin pie filling)
1 teaspoon lemon juice or distilled white vinegar
⅓ cup (80mL) pure maple syrup
Instructions
Line the inside of a 5-quart slow cooker with foil; lightly coat with nonstick spray. Wipe any spray off the rim.
Make the streusel: In a medium bowl, whisk oats, flour, and cinnamon. Stir in maple syrup and butter until fully incorporated.
Make the cake: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, whisk butter, egg white, and vanilla. Stir in pumpkin purée, lemon juice, and maple syrup. Gradually fold in dry ingredients until just combined.
Spread batter into prepared slow cooker. Sprinkle streusel evenly over top and press lightly.
Cover and cook on low for 2 hours 15 minutes. Turn off the slow cooker and let cake cool for 10 minutes before removing with foil. Cool completely on a wire rack.
Oven Method: Preheat oven to 350°F. Line a 9-inch square pan with foil and coat with nonstick spray. Bake for 35–45 minutes, or until a toothpick comes out clean or with a few crumbs.
Notes
White whole wheat, all-purpose, or regular whole wheat flour may be substituted. Whole wheat flour may yield a slightly denser cake.
Instant oats may be used instead of rolled oats.
Honey or agave may be swapped for maple syrup.
Coconut oil or vegan butter works as a dairy-free option.
For a sweeter cake, increase maple syrup to ½ cup.
Gluten-free: use certified GF oats and a GF flour blend (avoid coconut flour).
Vegan: replace butter with coconut oil or vegan butter; replace egg white with 3 tablespoons pumpkin purée.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Slow Cooker, Baking
- Cuisine: American
