Friday, October 30, 2015

Pumpkin Friday: Iced Pumpkin Coffee Cake

Happy #pumpkinfriday!
Today I am sharing with you the recipe for Iced Pumpkin Coffee Cake.
I LOVE coffee cake. Seriously, it is so good. You have to try this recipe!
This recipe is super easy and fast. I actually had everything already in my house so I didn't have to go out and buy anything!

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

Pumpkin Coffee Cake
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
1/4 teaspoon ground cloves
1 cup pure pumpkin puree
1/2 cup packed dark brown sugar
1/2 cup vegetable oil
1/4 cup pure maple syrup
1/4 cup milk

Vanilla Glaze
1 cup confectioners sugar
1-2 Tablespoons milk

1. Preheat oven to 350 F. Grease a 9 by 13 pan and 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 over mix the batter. It will be very thick. 
4. Pour the batter into the prepared baking pan. Spread to make and even surface. Pour the crumb topping evenly on top and gently press them down in the batter.
5. 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. (It took me 33 minutes).
6. 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! I actually like this cake better when it has cooled. But it is also good when it's right out of the oven. Just a little more rich :)

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