I made this pumpkin coffee cake the same day I made apple brioche rolls. I couldn’t decide between the two so I just decided to make both! I knew the apple brioche rolls would be good since I’d made them before and, well, I love a good spice cake so I had high hopes for this iced pumpkin coffee cake as well. I was not let down! It was delicious. I hope you’re not getting tired of pumpkin recipes! We’ve still got a good month before I consider the pumpkin baking season over =). This cake has a ton of pumpkin flavor, just the right amount of spices, a delicious crumb topping, AND a powdered sugar glaze. With all that, I mean, it really couldn’t be bad, right?! 😉 I baked mine in an 8×8 dish, but definitely use a 9×9 dish (or even a 10×10 or 11×7 if you have one). You’ll get a better topping to cake and glaze ratio with the larger pan, although if you only have an 8×8 don’t let that stop you from making this. Just go ahead and use what you’ve got! I’m thinking you could use the same recipe for muffins too, but I haven’t tried it yet. If anyone does, let me know! Muffins are the best excuse to eat dessert for breakfast, right?! I bet I’m not the only person that uses that excuse! Enjoy!
Iced Pumpkin Coffee Cake
for the crumb topping:
1/2 cup all-purpose flour
1/4 cup unsalted butter, cold
1/2 cup light brown sugar
1/4 tsp salt
2 tsp ground cinnamon
for the cake:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup pure pumpkin puree
1/2 cup light brown sugar
1/2 cup vegetable or canola
1/4 cup pure maple syrup
1/4 cup low-fat buttermilk
for the glaze:
1 cup powdered sugar
1-2Â tbsp milk
1. Preheat the oven to 350 degrees. Spray a 9×9 baking pan with nonstick spray. Set aside.
2. 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.
3. 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.
4. 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.
5. Make the glaze: Whisk the confectioners’ sugar and 1 tablespoon of milk together until smooth. Add more milk to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature.
*adapted from Sally’s Baking Addiction
