Tittle : Iced Pumpkin Coffee Cake
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Iced Pumpkin Coffee Cake
An incredibly moist and flavorful spiced-pumpkin coffee cake, piled high with a crumb topping and finished with a simple glaze.
Happy Fall Equinox! Today, the night and day are nearly exactly the same length – 12 hours – all over the world. I’m such a nerd.
No matter what time of day it is though, I could happily gobble up this entire fall-spiced coffee cake. It has got to be one of the best things to have EVER come out of my kitchen. Kevin (who doesn’t even like pumpkin – I know. I KNOW!) actually enjoyed it. It’s the epitome of autumn on a breakfast plate. Or dessert plate… or midnight snack plate.
It took me a couple tries to get this pumpkin coffee cake to be perfect. The first one? Not too pumpkin-y. I want an in-your-face pumpkin explosion. So, I added more pumpkin. The second cake? Not enough crumbs on top! You all know how crumbs are the best part… right?
Third times a charm. This super-crumb pumpkin explosion will have you jump out of bed and race to the kitchen table any morning of the week. Oh, and it gets even better. This is the moistest coffee cake I’ve ever had! You can thank the oil, pumpkin, brown sugar, and maple syrup for that. I loathe dry, bland baked goods. None of that nonsense here.
Let’s see how you can make this beauty at home this fall. You’ll need a round-up of super simple ingredients like flour, brown sugar, cinnamon, oil, and milk. The cake is sweetened with brown sugar and maple syrup. Not too much of either though. The crumb topping and glaze sweeten the cake, so there was no need for more sugar in the cake itself. Maple and pumpkin flavors complement each other so well. You will just love it!
There are no eggs in the cake batter. Pumpkin will act as a binder, so there really wasn’t a need for them in this particular coffee cake. That means this cake is vegan-friendly as well. (As long as you are using a dairy-free milk in the cake & icing and dairy-free butter in the crumb topping.)
The batter is super thick. You might question yourself. Did I do something wrong here?! No, you didn’t. The batter is very, very thick.
The crumb topping? Easy-peasy. Flour, brown sugar, salt, cinnamon, and cold butter. Cut the cold butter in with a fork or pastry cutter until it begins to clump together and form crumbs. Pour that glorious crumb streusel on top of the batter and gently press it down into the cake before baking. The cake takes about 32-35 minutes. It’s easy to overbake this cake because you can’t really see if it’s browning underneath all the crumb topping. Check the cake with a toothpick at the 30 minute mark. If it comes out clean, the cake is done. A few moist crumbs are ok. Wet batter on the toothpick? That cake needs more bake time.
As the cake bakes, make the icing. I recently bought pumpkin spice coffee creamer from Target for my morning java. I mixed the creamer with a little confectioners’ sugar. Boom! Pumpkin-spice glaze to drizzle on top of my coffee cake. If you can’t find pumpkin coffee creamer, no problem! Just use milk instead.
I love cutting into this cake when it’s nice and warm. Pour the glaze on top and watch it drip down the sides and seep into the crumbs. So good, it should be illegal. Kevin’s old coworkers were VERY pleased when he dropped off extra slices to them last week. When they heard the cake was pumpkin-flavored, they literally grabbed pieces with their hands.
Stop reading and go make this coffee cake NOW.
Iced Pumpkin Coffee Cake
Yield: 9 servings
An incredibly moist and flavorful spiced-pumpkin coffee cake, piled high with a crumb topping and finished with a simple glaze. To keep vegan, use dairy-free butter and milk/coffee creamer.
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 dark brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
Pumpkin Coffee Cake
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg1
1/4 teaspoon ground cloves1
1 cup (244g) pure 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) milk2
Vanilla Glaze
1 cup (120g) confectioners' sugar
2 Tablespoons Pumpkin Spice Coffee Creamer or milk
Directions:
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.
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.
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.
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.
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.
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