This is so delicious! We made it at Thanksgiving time and I'm making it again for Christmas brunch. I doubled the recipe...I used 1 can on pumpkin and baked it in a 9x13 pan, which took 35 minutes to bake. But don't double the glaze. I did that, too, and we had way too much...duh! :)
Iced Pumpkin Coffee
Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: serves 9
An incredibly moist
and flavorful spiced-pumpkin coffee cake, piled high with a crumb topping and
finished with a simple glaze.
Ingredients
CRUMB-TOPPING
·
1/2
cup (62g) all-purpose flour
·
1/4 cup (4
Tablespoons or 60g) unsalted butter, cold
·
1/2 cup (100g)
packed light or dark brown sugar
·
1/4 teaspoon salt
·
2 teaspoons ground
cinnamon
PUMPKIN COFFEE CAKE
·
2 cups (250g) all-purpose
flour (spoon & leveled)
·
1 teaspoon baking
soda
·
1/2 teaspoon baking
powder
·
1/2 teaspoon salt
·
2 teaspoons ground
cinnamon
·
1/2 teaspoon ground
nutmeg*
·
1/4 teaspoon ground
cloves*
·
1
cup (244g) pumpkin puree
·
1/2 cup (100g)
packed light or dark brown sugar
·
1/2 cup (120ml)
canola or vegetable oil (or melted coconut oil if you prefer)
·
1/4
cup (82g) pure maple syrup
·
1/4
cup (60ml) buttermilk*
VANILLA GLAZE
·
1
cup (120g) confectioners’ sugar
·
2 Tablespoons pumpkin
spice coffee creamer or milk
Instructions
1. Preheat the oven to
350°F (177°C). Grease and lightly flour a 9-inch square or round baking
pan with nonstick spray. Set aside.
2. Make the crumb topping
first: In a small bowl, toss the flour, brown sugar, salt, and
cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix
to create clumps and crumbs. Set aside.
3. Make the cake: Whisk the flour,
baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a
large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar,
oil, maple syrup, and milk together until combined. Pour the wet ingredients
into the dry ingredients and stir until *just* combined. Try not to overmix the
batter. It will be very thick. Spoon/pour the batter into the prepared baking
pan. Spread to make an even surface. Pour the crumb topping evenly on top and
gently press them down into the batter.
4. Bake the cake for 30
minutes. Check the cake’s doneness by inserting a toothpick into the center. If
the toothpick comes on clean with a moist crumb or two, the cake is done. If
the toothpick has wet batter on it, bake the cake for 5 more minutes. The cake
takes 32 minutes in my oven.
5. Make the glaze: Whisk the
confectioners’ sugar and 1 Tablespoon of creamer/milk together until smooth.
Add more creamer/milk to thin, if desired. Drizzle over cake. Enjoy cake warm
or at room temperature. Cover cake tightly and store at room temperature or in
the refrigerator for up to 3 days.
Notes
1. Freezing Instructions: This cake may be
frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.
2. Spices: Instead of
nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to
the cinnamon.
3. Milk: I prefer to use
buttermilk in this coffee cake. Buttermilk makes the cake even moister than any
other kind of milk. I highly recommend it. However, regular cow’s milk or
dairy-free milk would be just fine.
Find it online: https://sallysbakingaddiction.com/iced-pumpkin-coffee-cake/
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