After trying a few modifications on Kendra’s pumpkin coffee cake recipe (which will be up here soon!), I ended up with a cake that was infinitely denser, a layer of crumb that could serve as a paperweight, and an eggy, almost pie-like center. At first slice, I deemed it a failure – but lo and behold, the texture and hint of sweetness was a resounding hit at the office! So, armed with a personal recommendation from my CMO for a few key ingredients to add, I returned to the modified recipe a few weeks later and concocted this ethereally spiced, hazy-sweet ode to so many spectacular Persian and Indian treats. This final result, the Pumpkin Saffron Cardamom crumb cake, has now garnered the approval of not only the CMO but other wonderful colleagues who’s nods of satisfaction were all I was hoping for. The cake is heavy with spring-sweet notes of cardamom and saffron, earthy and moist with tons of pumpkin, with hints of nuttiness from cashews and pecans. It’ll be the break you need from over-sweet indulgences without compromising the seasonal love of pumpkin.
It’s also incredibly easy to toss together once you’ve gathered the required ingredients. Two bowls total, a bit of mixing, and a bit of crumbling butter-laden topping onto the thick, deeply ochre-tinted cake batter. I confess that this was the first time ever baking with saffron, but my ineptitude was conquered! Only a few tiny strands are needed for the desired effect, which is good because apparently saffron is more expensive than gold per ounce. If you’ve got some in your cupboard, guard it closely. Cardamom is also a gem of a spice and, confirmed by the aforementioned colleagues, it seems to give off its own sweetness, adding to the depth of flavor and dusty floral notes of the cake. 10/10 would recommend using more of both in your baking, teas, and savory dishes. One colleague mentioned that he steeps cardamom pods with his tea and add a bit of sweetness. Will be trying this tomorrow morning.
The takeaway for this cake is: listen to your colleagues! They may just have the baking inspiration and new ideas that you need to take your cakes, cookies, rolls, and bars to the next level. Expanding your cooking and baking repertoire is an exciting game, but sometimes you can have bakers block, getting stuck in endless ruts of fruit mashups or tiny variations on old recipes. But starting afresh with new, outside ideas can get you out of that rut entirely. Here’s to colleagues willing to share their food stories and recommendations!
Gluten Free Pumpkin Saffron and Cardamom Crumb Cake
Equipment
- 9×13 inch pan
Ingredients
For the Cake:
- 2 Cups gluten free flour 1-1 mix with xanthan gum
- 1/2 Cup almond meal
- 1/4 tsp each of ground nutmeg, cinnamon, cardamom
- 1/2 tsp ground ginger
- 3 strands of saffron finely chopped (carefully)
- 1/2 tsp each baking powder and baking soda
- 1/4 tsp salt
- 1/4 cup whole unsalted cashews, blitzed up to a meal or powder
- 2 large eggs
- 3/4 cup salted butter softened
- 1 Cup canned pumpkin
- 1 Cup packed brown sugar
- 1/2 tsp vanilla extract
- 1/4 Cup milk
For the Crumb Topping:
- 1/3 Cup gluten free flour 1-1 mix
- 3/4 Cup packed brown sugar
- 1/4 Cup flaxseed meal
- 1 Cup chopped pecans
- 1/4 Cup chopped unsalted cashews
- 1 Cup almond meal
- 1 Cup melted butter
- 1/4 tsp cinnamon
- 1/8 tsp each ginger cardamom, nutmeg
Instructions
- Preheat the oven to 350° Fahrenheit. Grease a 9x13inch pan with butter or cooking spray. In a small bowl, whisk together the dry ingredients of the cake (the flour, almond meal, ground cashews, baking powder, baking soda, salt, saffron, and other spices). Set aside. In a large bowl, cream together (with an electric mixer) the wet ingredients: the eggs, softened butter, brown sugar, pumpkin, milk and vanilla. Dump the dry ingredients into the wet and stir together with a spatula. Pour the batter into the prepared pan and use the spatula to spread the batter evenly (it will be very thick).
- In the small bowl, stir together all of the ingredients for the crumb topping until well mixed. Using your hands, crumble the topping over the cake until it is evenly coated. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let cool slightly before serving!
Tag @sisterssansgluten on Instagram if you snap a photo of your cake!
Food photography and styling by Amelia Farber
