Pumpkin Coffee Cake—my Tried and True Favorite Coffee Cake R

• 總時間: 1 hour 7 minutes

食材

Welcome back to my Fall in Love with Your Kitchen series! This series was soooo well loved last year that it has been officially renewed for a season 2 🫡 I have SO much planned that I can’t wait to share all fall long—but I figured we’d kick off this season with a fav from last year (and one of my fav recipes ever!) I know you’re going to love this—it’s moist, flavorful, and will make your kitchen smell heavenly 🧈

Recipe is below & also on my blog—link is in my bio!

Pumpkin Coffee Cake

Cake

3/4 cane sugar

1/2 cup unsalted butter, browned

2 eggs

2 tbsp maple syrup

2 cups pumpkin puree

1 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp pumpkin spice

1/4 tsp salt

Crumble Topping

1 cup flour

1 cup brown sugar

1 tsp cinnamon

1/4 cup unsalted butter, softened

Vanilla Cream Cheese Glaze

1/2 cup powdered sugar

1/2 tsp vanilla

2 tbsp cream cheese, softened at room temperature

2 tbsp heavy cream

Pinch of salt

步驟

Preheat oven to 350F.

In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside.

In a large mixing bowl, cream together the cane sugar, butter, eggs, maple syrup, vanilla, and pumpkin until smooth. Mix in the flour, baking powder, pumpkin spice, and salt. The batter will be thick.

Transfer the batter to a lined & greased 9 x 9 baking dish. Sprinkle the crumb topping evenly on top. Transfer to the oven and bake for 45-50 mins, or until it passes the toothpick test. Let this cool on a wire rack for 20 minutes.

In the meantime, whisk together the vanilla cream cheese icing. Once the coffee cake has cooled, drizzle it with the icing, slice, and enjoy!