Pumpkin Coffee Cake

This isn’t just an ordinary coffee cake recipe, not only does it have all those amazing fall flavors, but it is super easy and delicious! Let’s get baking!

INGREDIENTS FOR CRUMB TOPPING:

• 1/2 cup all-purpose flour
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 cup unsalted butter (cold)

FOR THE CAKE:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree
• 1/2 cup packed light or dark brown sugar
• 1/2 cup canola or vegetable oil 
• 1/4 cup pure maple syrup
• 1/4 cup milk

FOR THE VANILA ICING:

• 1 cup powdered sugar
• 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
• 1/4 teaspoon pure vanilla extract

DIRCTIONS:

1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan. Set aside.
2.  FOR THE CRUMB TOPPING: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix until the mixture resembles small pea sized balls. Set aside.
3.  FOR THE CAKE: Whisk the dry ingredients, flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined.
4. In a medium bowl, whisk the wet ingredients, the pumpkin, brown sugar, oil, maple syrup, and milk together until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined to avoid over-mixing the batter. Batter will be very thick.
6. Pour the batter into the prepared baking pan. Spread evenly and then pour the crumb topping on top and gently press  down into the batter.
7. Bake the cake for 30-35 minutes, inserting a toothpick until it comes out clean. 
8. FOR THE ICING: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake. ( best served  warm.)
9. Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days. Enjoy!

Thanks for baking with me!

~ Natalie 

Recipe from sally’sbakingaddiction.com