Pumpkin Coffee Cake

Pumpkin Coffee Cake

Prepared By:Jessica C.

Original Recipe From: http://sallysbakingaddiction.com/2013/09/22/iced-pumpkin-coffee-cake/

Ingredients:

CRUMB-TOPPING

• 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 teaspoons 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

Method:

Preheat the oven to 350F degrees. Generously spray a 9x9 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.