Tuesday, September 22, 2015

Pumpkin Coffee Cake With Icing

This delicious pumpkin coffee cake screams fall,with all of the warm spices, and drizzled with a creamy icing if you are a coffee cake and pumpkin lover this is for you..this is perfect for breakfast, lunch, brunch, dessert or a snack during the day..I love the fall baking with apples, pumpkins and all the warm spices..Try this recipe after I found it, loved it and will make all through the season..Great for your Thanksgiving table I am defiantly making it..
As you all know in the fall I love everything pumpkin and apple in my food and my desserts, I can eat it everyday..Enjoy!!!

For The Crumb Topping:

  • 1/2 cup all-purpose flour 
  • 1/4 cup butter, cold
  • 1/2 cup dark brown sugar, packed
  • Pinch of salt
  • 2 teaspoons ground cinnamon

For The 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 packed
  • 1/2 cup vegetable or canola oil 
  • 1/4 cup pure maple syrup
  • 1/4 cup milk   

For The Glaze:
  • 1 cup powdered sugar
  • 1-2 Tablespoons Pumpkin Spice Coffee Creamer or milk


  1. Preheat the oven to 350 degrees then grease and lightly flour a 9-inch square pan with nonstick spray then set aside.
  2. To make the crumb topping: You want to do this step first,  In a medium bowl add the flour, brown sugar, salt, and cinnamon together then whisk until combined. Cut in the cold butter  using a  pastry blender or two forks. Mix to create medium to large crumbs then set aside.
  3. Make the pumpkin cake: In a large bowl whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together until combined.  Then start the wet ingredients, in a medium bowl, add the pumpkin, brown sugar, oil, maple syrup, and milk together whisk until combined. Pour the wet ingredients into the dry ingredients and stir until it is just combined. Do not overmix the batter or it will maake a tough cake. It will be very thick. Pour  the batter into the prepared baking pan. Spread evenly then place the crumb topping evenly on top then gently press them down into the batter.
  4. Bake the cake for 25- 30 minutes.  Check the by placing a toothpick into the center.  If the toothpick comes on clean with a moist crumb or two, the cake is done.  If the toothpick is wet bake the cake for 5 more minutes.  
  5. To make the  glaze:  Whisk the powdered  sugar and 1 Tablespoon of creamer  or milk together until smooth. If needed add more creamer or  milk to thin, if desired. Drizzle over cake. You can  have this  cake warm or at room temperature. Cover cake tightly and store at room temp.

recipe and photo source: http://sallysbakingaddiction.com/2013/09/22/iced-pumpkin-coffee-cake/

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