Well fall is in full swing at my house. The temperature might not be, but I am jumping ahead and going all fally on everyone. Is that even a word? Go with me ok. I love pumpkin. Everything pumpkin..such as cookies, bars, pancakes, waffles and even my coffee. I think I exhaust my family with...well, you know the ingredient. By the time Thanksgiving is over, they are begging me to stop using anything with pumpkin. I do feel bad for them cause I kinda of go over the top, but that's what the season is all about. How fun is it to have enjoy a new dessert and some cooler weather. And let me tell you that I do enjoy the cooler weather. Just so you all feel for me. Let me tell you some of the weather temps we have in our little desert oasis. In the summer it gets all the way up to 120 degrees sometimes.
Have you ever been so hot that either you one want to melt right on the spot or two get naked? Well can't really do the latter because first off its illegal. Second my fair skin bakes faster then my desserts do. Which means I have to stay inside all day every day for about 4 months. So when fall comes around I get adventurous and open the windows and bake my heart out with....you guessed it, pumpkin!
This little coffee cake is a sinch to throw together and tastes o-so good. I recommend that the next time you are at the grocery store you should buy a few things for this fall season.
Number 1: You need pumpkin puree cans and I would stock up. Be crazy like me and buy 5-6 cans.
Number 2: Pumpkin Spice seasoning. You use it all sorts of recipes. Not this particular one, but you could if you really wanted to spice it up, hehe.
Number 3: You could also get cloves, cinnamon, ginger and nutmeg. Those are just a few spices you use every once in a while during the fall season.
I hope this helps you out a little, but I should stop rambling and get back to the recipe huh? Okay so as far as this pumpkin coffee cake goes, this is amazingly moist, soft, and one of the tasty coffee cakes I've ever made. If you need something for a dinner party or maybe a potluck this coffee cake is delicious. I'll be posting more pumpkin recipes as the weeks go on, but I urge you to give this one a try. Happy Fally Season everyone! Enjoy your cooler weather and pumpkins.
1/2 cup all purpose flour
1/4 cup unsalted butter, cold
1/2 cup dark brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
Pumpkin Coffee Cake:
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pure pumpkin puree
1/2 cup dark brown sugar
1/2 cup vegetable oil (or melted coconut oil)
1/4 cup pure maple syrup
1/4 cup milk or buttermilk (I prefer to use buttermilk)
1 cup confectioners sugar
1-2 tablespoon heavy whipping cream or milk
Preheat oven to 350degrees F. Spray a 9x9 baking pan with cooking spray and set aside.
Make crumb topping first by adding flour, brown sugar, salt and cinnamon in a medium side bowl; mix together. Cut in the cold butter using a pastry blender or a fork. Mix in cold butter to create crumbs and clumps. Set aside.
Make the cake by whisking the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl until combined. In a medium bowl mix together the pumpkin puree, brown sugar, oil, maple syrup, and milk/buttermilk until combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. Do not over mix! Pour/spoon the batter into the prepared baking pan. Spread the batter to make an even surface then add the crumb topping. Gently press the crumb topping into batter.
Bake cake for 30-35 minutes . Check doneness by inserting a toothpick into the center. If the toothpick comes out clean with some moist crumbs, the cake is done. Set aside and allow to cool.
While cake is cooling make the glaze. Whisk the confectioners sugar and 1 tablespoon heavy cream together until smooth. Add more cream to thin out, if desired. Drizzle glaze over cake. Enjoy the cake warm or at room temperature. Cover cake tightly and store at room temperature for up to 3 days.
Recipe Adapted: Sally's Baking Addiction