Part 129 (1/2)

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoons ground cinnamon

teaspoon ground nutmeg

teaspoon ground ginger

teaspoon ground allspice

teaspoon ground cloves

PREHEAT THE oven to 350F. Lightly grease a 9 13-inch baking pan.

Prepare the streusel: In a small bowl, mix together the flour, brown sugar, and spices. Drizzle in the canola oil and mix with your fingertips until crumbs form. Add the chopped pecans and mix.

Prepare the cake: In a large mixing bowl, combine the pumpkin, soy milk, oil, granulated sugar, mola.s.ses and vanilla. Mix well. Add roughly half the flour, the baking powder, salt, and spices, and use a fork to fold everything together. Add the remaining flour and mix gently until combined. Don't use a hand blender for this, as pumpkin can get gummy if it's mixed too aggressively. Blending with a fork helps maintain the texture.

Pour batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top as evenly as possible. Bake for 45 to 50 minutes, until a knife inserted through the center comes out clean.

Remove from the oven, let cool, and cut into squares.

COCONUT-LEMON BUNDT CAKE.

SERVES 10.

TIME: 1 HOUR 30 MINUTES.

Bundt is a hilarious name for this variety of cake. Get past the silliness with the enticing combination of tangy, bright lemon and irresistible chewy shredded coconut, made extra moist with plenty of coconut milk. No need for an icing on this cake, which is bursting with extreme flavor. It's so simple and good-just ”slice and go”-but sprinkle with a little powdered sugar to dress it up.

1 cups granulated sugar

cup canola oil

1 (14-ounce can) coconut milk

cup rice or soy milk

cup lemon juice