It’s baking season! And that means you need fresh cinnamon, fresh nutmeg, fresh everything! Please visit Kroger.com (https://www.kroger.com/b/private-selection) to find the ingredients for this recipe, other recipes, and over $50 in digital coupons for Private Selection items. All the Private Selection items I used in this recipe are also on sale at your local Kroger proprietary store; mine here in the Pacific Northwest happens to be Fred Meyer. Enjoy!
Prep Time: 20 minutes
Cook Time: Up to 35 minutes
1 cup of your favorite granola
1/2 cup flour
1/4 cup brown sugar
1/2 tsp. Private Selection cinnamon
1/4 cup plus 1 Tbsp. melted butter
Pinch of kosher salt
1 cup plain pumpkin purée
1/4 cup Greek plain yogurt
1/2 cup melted butter
1 Tbsp. Private Selection olive oil
1 tsp. vanilla extract
1 cup packed brown sugar
1/4 cup Private Selection Grade A Dark Maple Syrup
2 Tbsp. Private Selection Raw and Unfiltered Wildflower Honey
1 tsp. kosher salt
1 tsp. Private Selection Ground Cinnamon
1/4 tsp. Private Selection Ground Nutmeg
1 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
Cream Cheese & Brown Sugared Whipped Cream
8 oz. soft cream cheese
Pinch of salt
1/4-1/2 cup brown sugar, depending on your sweetness preference
1 tsp. vanilla
1 cup heavy whipping cream
To make the crumble, combine all ingredients with a fork in a medium-sized bowl until small crumbles form.
Preheat oven to 350 degrees. Line a 9 by 9 square baking dish with parchment paper. Sift all dry ingredients together and set aside. Combine, pumpkin, yogurt, butter, eggs, olive oil, sugars, vanilla, maple syrup, and honey in a large mixing bowl and mix until it’s just combined. Add dry ingredients. Fold until it’s just combined. Spoon the batter into the lined baking dish and spread evenly to fill the pan. Sprinkle the granola crumble evenly over the top and bake for 25-35 minutes or until a knife inserted into the center of the cake comes out with moist crumbs. If the pick inserted is clean, the cake is over-cooked. Begin checking at 25 minutes.
To make the whipped cream, in the bowl of your stand-mixer fitted with the whisk attachment or a small electric mixer, beat the cream cheese with the salt, sugar, and vanilla until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl. With the mixer at the lowest speed, stream in the heavy cream very slowly. Whip for 3-4 minutes until soft peaks form, scraping down the sides of the bowl as needed. The cream cheese must be room temperature for no lumps to form.
Serve the cake warm with a dollop of the cream cheese & brown sugared whipped cream.
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