Recipe Categories
| | Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup |
| |
| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
| |
| | Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie |
| |
| | Christmas, Fondue, Holiday, Mexican, Thanksgiving |
|
|
 |
|
| Main | Pumpkin Coffee Cake |
|
| Pumpkin Coffee Cake submitted by Mom Johnson |
|
|
Description
Super moist with a crumb topping and an espresso glaze!
|
Directions
Preheat oven to 350 degrees. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on each side.
Brown the butter, then pour it into a large mixing bowl and let it cool for about 20 minutes. (Look online for how to brown butter!)
Make the crumb topping: Combine flour, brown sugar, cinnamon and salt in a medium bowl, mixing together until evenly blended. Add the softened butter and blend it using your fingers until it reaches a crumbly consistency; do not over mix it into paste.. Cover bowl and place in refrigerator until ready to use.
Combine pumpkin puree and both sugars in a large bowl and whisk to blend evenly until sugar is dissolved and the mixture looks syrupy. Add the eggs and whisk to incorporate. Add the slightly cooled browned butter, sour cream, maple syrup and vanilla - whisk until smooth.
Sift the flour, baking powder, pumpkin spice and salt into a medium bowl and whisk to blend it well. Add these dry ingredients to the pumpkin mixture and fold it in gently until just combined. Spread the batter evenly into the prepared baking pan and smooth it out.
Take the crumb mixture from the refrigerator and crumble it over the top of the batter. Bake for 35-40 minutes until the crumbs are golden. Transfer pan to a wire rack and cool for at least 30 minutes.
Make the glaze by combining the powdered sugar, espresso powder, cinnamon and salt in a medium bowl. Gradually whisk in the milk. Mix in the vanilla, then drizzle it over the cake while it is still slightly warm. Serves 9
Send to a Friend
Printable Version
|
|
|
Ingredients
 Topping:
3/4 cup flour
1/3 cup plus 1 T. brown sugr
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup butter, softened
Cake batter:
1 cup pure pumpkin puree
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/3 cup butter, browned
1/4 cup sour cream
2 T. pure maple syrup
1 tsp. vanilla
1 1/4 cups flour
1 1/2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
Espresso icing:
1/2 cup powdered sugar
1/2 tsp. espresso powder
pinch of cinnamon
1/8 tsp. salt
1 T. milk
1/4 tsp. vanilla
|
|
|
|
|
