Pumpkin Crumb Coffee Cake Recipe
Coffee Recipes
written by utente sconosciuto on 29-10-2021 10:30
With Halloween just around the corner, we couldn't miss the legendary pumpkin pie.
This variation has a hint of coffee and is embellished with crumb topping and vanilla icing.
Ingredients
For crumb-topping
This variation has a hint of coffee and is embellished with crumb topping and vanilla icing.
Ingredients
For crumb-topping
- 63g all-purpose flour
- 100g packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 60g unsalted butter, cold
For pumpkin coffee cake
- 250g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg*
- 1/4 teaspoon ground cloves*
- 1/4 teaspoon ground ginger*
- 230g pumpkin puree
- 100g packed light or dark brown sugar
- 120ml canola or vegetable oil (or melted coconut oil if you prefer)
- 82g pure maple syrup
- 60ml milk*
For vanilla icing
- 120g confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Steps:
- Preheat the oven to 177°C. Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Set aside.
- Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
- Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger 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. Avoid over-mixing the batter. Batter 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.
- Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
- Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake. (We like serving this warm.)
- Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.