Raw Pumpkin Apple Streusel Coffee Cake

When I was in highschool, my Mom made the most delicious coffeecake.  It was a pumpkin apple streusel coffeecake that she had found a recipe for in the paper and decided to make it her own (maybe that is where my inability to follow a recipe exactly and make it to my liking comes from).  The original recipe had a pumpkin and apple base and a cinnamon sugar topping.  She decided to top hers off with a walnut streusel and swap out the white sugar for brown to create a caramel flavor.  She also added a crunchy middle layer, spiced with cinnamon.  It was amazing, especially warmed and served with ice cream!  Sadly,  I lost the recipe a while back so she hadn't made it in years.  

I decided this weekend it was time to recreate this cake. However my version would be rawified, contain no refined sugars and flours and not need baking.  

I was quite excited about creating this cake, and when I told my Mom what I was doing she was excited to taste it.  She has since stopped eating refined flours and sugars as well, so she was all for the raw version!  

I have to tell you a secret though.  I didn't use pumpkin in this, I used kobocha squash.  I find that the squash is much sweeter than pumpkin and since it was going to be raw it was important that the raw product tasted sweet (raw pumpkin requires a bit of dehydrating to taste palatable).  But shh...don't tell anyone.  I combined the squash with honeycrisp apple, walnuts, coconut and dates in the filling with plenty of spice to create a moist and delicious base.  It was so sweet it needed no liquid sweeteners!  

I popped it into my dehydrator and I have to say, it made my kitchen smell amazing!  While it was "baking" I made a raw caramel to put in between the layers (my own spin on this, and to hold the streusel in place).  

Once baked, I layered the cake with the caramel and some pecan streusel, and voila!  It was lovely!  My Mom's original cake was a rectangular cake as well, so it was important to me that this one was too!  I couldn't help but think this would be the perfect cake for a Thanksgiving spread!  

 I served it with raw vanilla bean ice cream, the way we used to serve the old version of the cake.  My loved the cake!  She told me that it was better than the original, and I would have to agree with her, because she is a wise woman!

Raw Pumpkin Apple Streusel Coffee Cake
Serves 4

Cake:
2 cups walnuts
1 3/4 cups dried shredded unsweetened coconut
1/4 tsp sea salt
1 1/2  inch chunk fresh ginger 
2 tsp ground cinnamon
1/2 tsp ground cardamom
1 tsp pure vanilla extract
12 medjool dates, pitted
2 cups cubed raw organic squash 
1 medium sweet tart organic apple, diced 

Streusel:
3/4 cup dried shredded unsweetened coconut
3/4 cup pecans
8 medjool dates, pitted 
1/8 tsp sea salt
1/4 cup coconut
1/4 cup chopped pecans

Caramel:
10 medjool dates, pitted
1 Tbsp almond butter
2 Tbsp agave nectar or honey
1/4 tsp sea salt
1 Tbsp coconut oil
1 tsp pure vanilla extract
2 Tbsp water

To make the cake, combine coconut and pecans in the food processor and process until finely ground.  Add the sea salt, ginger, spices, vanilla, and dates and process until well blended and starting to hold together.  Remove from processor and transfer to a large bowl.  Place the apple and squash in the food processor and process until very finely chopped.  Add to bowl with pecan mixture and mix well with hands.  Place the mixture onto a teflex lined dehydrator sheet, and shape into a square, about 2 inches thick.  Dehydrate for 6 hours, then flip over and let dehydrate another 4.  Remove from the dehydrator and place in the fridge while you prepare the streusel and caramel.  
To make the streusel, combine 3/4 cup coconut and 3/4 cup pecans in the food processor and process until finely ground.  Add the dates and sea salt and process until starting to hold together.   Pour into a bowl, and mix in the remaining coconut and chopped pecans.  Set aside in the fridge.  
To make the caramel, combine all ingredients in the food processor and process until smooth.  
To assemble the cake, cut off the ragged edges so you have a nice square, then cut in half.  Spread half the caramel over one half, then sprinkle with half the streusel.  Top with the other half of the cake, spread with remaining caramel and sprinkle with the remaining streusel.  Serve!