Oh my goodness…this cofeecake is amazing!! I have made it 3 times this fall. We have been enjoying it with a frittata or our favorite scrambled eggs and a green smoothie for dinner:) Quick and easy and always a huge hit with my family. I am a huge sucker for anyting pumpkin this time of year and this is my new favorite! Don’t be alarmed that there are no eggs in the recipe. The pumpkin acts as a binder and so you don’t need them. This cake is incredibly moist and flavorful! I recommed making it as soon as possible, trust me YOU WILL LOVE IT!!
*For my gluten free friends, I have had great results using Pamela’s gluten free pancake and baking mix in place of the flour. (by the way this mix is hands down the BEST gluten free mix I have found. I get it in bulk–3 bags at a time –from Amazon). YUM!
I am starting a new project–a Family Cookbook full of my little family’s favorite recipes, sprinkled with pictures and traditions. Have any of you done a project like this? If so what company did use to publish your work? I would love to hear about your experience here.
- CRUMB TOPPING:
- ½ cup all-purpose flour
- ¼ cup (4 Tablespoons) unsalted butter, cold
- ½ cup dark brown sugar (regualar brown sugar is fine too)
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- PUMPKIN COFEE CAKE:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg*
- ¼ teaspoon ground cloves*
- 1 cup pure pumpkin puree
- ½ cup dark brown sugar (regular brown sugar is fine too)
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup pure maple syrup(I have used regular in a pinch-it works)
- ¼ cup buttermilk*or milk of choice
- VANILLA GLAZE:
- 1 cup confectioners' sugar
- 2 Tablespoons butter softened
- 1-2 Tablespoons half and half or milk
- Preheat the oven to 350F degrees.
- Generously spray a 9x9 baking pan with nonstick spray.
- Set aside.
- Start with the crumb topping: 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.
- Next 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 28-32 minutes.
- Check the cake's doneness by inserting a toothpick into the center.
- If the toothpick comes out 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 about 28 minutes in my oven--but I think mine is on the hot side:)
- While the cake bakes make the glaze: Whisk the confectioners' sugar and 2 Tablespoon of butter with 1-2 Tablespoons of half and half/milk together until smooth.
- Add more half and half/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.
- Cake freezes well for about 2 months.
*Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon. See pumpkin pie spice recipe here.
*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.
Recipe Source: Sally’s Baking Addiction