Pumpkin Coffee Cake for One
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A spiced pumpkin cake with a crumbly cinnamon streusel bakes in a single ramekin. Cool it for ten minutes before eating.
Ingredients
Pumpkin batter
- ⅓ cup plus 2 tablespoons all-purpose flour
- 3 tablespoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Pinch ground cloves
- 2 tablespoons pure canned pumpkin puree
- 1½ tablespoons melted salted butter
- 1 large egg yolk
- ¼ cup milk
Streusel
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon sugar
- ¼ teaspoon cinnamon
- 1 tablespoon softened salted butter
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 375°F. Butter a 10-ounce ramekin.
- In a bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate bowl, whisk the pumpkin, melted butter, egg yolk, and milk.
- Stir the wet mixture into the dry mixture until no flour is left. Spread the batter in the ramekin.
- For the streusel, mix the flour, both sugars, and cinnamon. Rub in the softened butter with your fingers until crumbly. Sprinkle it over the batter.
- Set the ramekin on a tray and bake for 35 to 40 minutes. Cool for 10 minutes before serving.
Nutrition
Serving: 296g | Calories: 906kcal | Carbohydrates: 131g | Protein: 14g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1.2g | Cholesterol: 331mg | Sodium: 1110mg | Potassium: 303mg | Fiber: 3.7g | Sugar: 71g | Vitamin A: 6087IU | Vitamin C: 1.3mg | Calcium: 300mg | Iron: 5.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); pure canned pumpkin puree counted as canned pumpkin, no salt added, egg yolk counted as raw egg yolk (one large yolk 17 g), ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.