Iced Pumpkin Coffee Cake
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.
Ingredients:
Directions:
for full instruction please see : sallysbakingaddiction.com
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.
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.
- ....................................
for full instruction please see : sallysbakingaddiction.com
0 Response to "Iced Pumpkin Coffee Cake"
Posting Komentar