©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Pumpkin Crumb Coffee Cake

Good morning foodie friends!

Yesterday morning while going through Pinterest, I spotted this yummy looking recipe from Sally's Baking Addiction.  It looked like something that I really needed to try.  So I got out of bed at 6:30 am and whipped it up.  Luckily I have a well stocked pantry.

Since I was going up to Miss V's school, I boxed it up and brought it to my favorite office ladies.

I can tell you, it was a HIT!

Crumb Topping
1/2 cup all-purpose flour
1/4 cup  unsalted butter, cold
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon

Put all the ingredients in a food processor and pulse until crumbly.  Set aside.

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 (do yourself a favor and grind your own fresh nuts)
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup vegetable oil
1/4 cup pure maple syrup, use the real stuff
1/4 cup  milk

3/4 cup confectioners' sugar
1-2 Tablespoons Pumpkin Spice Coffee Creamer


Preheat the oven to 350F degrees. Generously spray an 8x8 or 9x9 baking pan with nonstick spray. Set aside.

For 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 combined. Do not to overmix the batter, it is a VERY THICK batter.  Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Sprinkle the crumb topping evenly on top and gently press it down into the batter.

Bake the cake for 30 - 35 minutes or until a toothpick comes on clean.

I turned it out onto a wire rack to cool for a bit.  Then drizzled the glaze over the cake.

No comments:

LinkWithin and Pintrest

Related Posts with Thumbnails