Pumpkin Coffee Cake

Disclaimer: Photos were taken after a lot of the Coffee Cake had been eaten. This was quite good!

Tonight I made a Pumpkin Coffee Cake. The recipe is from Sally's Baking Addiction. Actually, we made it twice. The first one ended up upside down on the floor. It slid off the cooling rack, accompanied by a lot of curse words.

Luckily, I had more pumpkin!!! I have to say this recipe is easy to make, especially the second time I made it.

The original recipe adds a glaze to the top of the cake. If you are a regular reader of this blog, you know that we do not add glazes to the top of our breakfast treats. Makes it a little messy eating a glazed baked good at your work desk during the week.

Pumpkin Coffee Cake

Ingredients-

Crumb Topping

1/2 cup (63g) all-purpose flour (spooned & leveled)

1/2 cup (100g) packed light or dark brown sugar

1 and 1/2 teaspoons ground cinnamon

1/4 cup (4 Tablespoons; 56g) unsalted butter, cold

Pumpkin Coffee Cake

2 cups (250g) all-purpose flour (spooned & leveled)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 and 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg*

1/4 tsp ground cloves*

1/4 tsp ground ginger*

1 cup (226g) 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) milk*

Method-

Preheat the oven to 350°F. 

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. The 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 over the top and gently press it 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 of 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.

Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.