Hound Hacks

Vin Leone ’14 offers up this simple recipe for a pumpkin cake. Leone earned a BS in business management and worked for a financial institution for five years before he was let go after a buyout. “I always had a passion for cooking and baking, so I took my severance pay and enrolled in the Institute of Culinary Education,” he says. Currently, Leone is a pastry chef with the Harvest Restaurant Group in New Jersey. Enjoy his pumpkin cake at Thanksgiving or with any fall dinner or brunch.

Pumpkin Coffee Cake

Pumpkin Spice Mix*
3 T ground cinnamon
2 tsp ground ginger

2 tsp ground nutmeg
1½ tsp ground allspice
1½ tsp ground cloves

Streusel Topping
¾ C brown sugar, packed
½ C all-purpose flour

4 T unsalted butter, slightly softened

½ tsp Pumpkin Spice Mix

Cake
2 C all-purpose flour

1 T Pumpkin Spice Mix

2½ tsp baking powder

¾ C packed brown sugar

¼ C unsalted butter, softened
1 C pumpkin puree (not pumpkin pie filling)
½ C whole milk 

1 large egg

*This spice mix recipe yields more than enough for the cake. Sprinkle the rest on oatmeal, French toast, popcorn, etc.

Prep: Preheat the oven to 350°F. Grease an 8” x 8” baking pan.


To make the Pumpkin Spice Mix: In a small bowl, whisk together the spices until well combined.

To make the Streusel Topping: In a separate small bowl, mix the ingredients for the Streusel Topping with a fork until they resemble crumbs.

To make the cake batter: In a medium bowl, combine the flour, 1 tablespoon of spice mix, and baking powder. Set aside. In a separate bowl, cream the brown sugar and butter. Mix in the puree, milk, and egg. Add the dry ingredients and mix until combined.

To finish the cake: Spoon the batter into the prepared baking pan. Sprinkle the Streusel Topping evenly over the batter and bake
 for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.