Desserts

Pumpkin Coffee Cakes

October 31, 2014

I’ve been waiting for an excuse to make coffee cake for some time now, and with the fall weather and festivities I couldn’t think of a better moment.  To add an appropriate twist on this classic treat, I made a Pumpkin Coffee Cake.

Hope you enjoy my take on coffee cake  as much as I did, and tune in for more #PumpkinWeek to come!

Mixing Bowl

In a medium mixing bowl, add 1/4 cup cold diced butter and a 1/2 cup of brown sugar.

Flour Add 3/4 cup all purpose flour…

Salt

…a pinch of salt…

Syrup

…1 tbsp maple syrup…

Walnuts

…and 1/4 cup crumbled or chopped walnuts.

Mix

Mix with a wooden spoon for 5 or so minutes until the ingredients start to form small mealy “crumbles.”

Fridge

Keep it in the fridge until you’re ready to top the batter.

Butter

In a separate medium mixing bowl, add 1/4 cup soft butter…

Sugar

…and 1/2 cup of brown sugar.

Whisk

Whisk for 5 minutes.

Eggs

Add 2 eggs and continue whisking until they’re well blended.

Puree

Next, whisk in 1/4 cup of pumpkin puree.

Flour

Add 1 cup all purpose flour (or cake flour)…

Salt

…a pinch of salt…

Teaspoon

…1 tsp baking powder, 1/4 tsp of ground clove, nutmeg, allspice, cinnamon, and ginger.

Cream

Then add 1/4 cup of whole milk.

Whisk

Whisk for 7-10 minutes until the batter is smooth.

Pour Generously coat a 9×5 nonstick bread pan with butter and fill it half way up the sides with the batter.

Topping

Top the batter with 1/2 cup or so of the walnut crumble.

Bake

Bake in a 325f oven for 40-45 minutes.

Topping Once the topping starts to turn a golden brown, pull it out of the oven and let it cool down for 30 minutes.

Cake

After its cooled down, run a butter knife around the edges and remove from the pan.

Cut

Cut the “cake” into any shape or size…

Done

…and enjoy it with a steaming hot beverage!

Pumpkin Coffee Cakes

Ingredients

  • CRUMBLE TOPPING:
  • 1/4 cup cold diced unsalted butter
  • 1/2 cup brown sugar
  • 3/4 cup all purpose flour
  • 1 tbsp maple syrup
  • 1/4 cup crumbled walnuts
  • pinch of salt
  • CAKE BATTER:
  • 1 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup pumpkin puree
  • 1/4 cup soft unsalted butter
  • 2 whole medium eggs
  • 1 tsp baking powder
  • 1/4 cup milk
  • 1/4 tsp ground clove, nutmeg, allspice, cinnamon, and ginger
  • 1/2 tsp salt

Instructions

  1. In a medium mixing bowl, add 1/4 cup cold diced butter, 1/2 cup of brown sugar, 3/4 cup all purpose flour, 1 tbsp maple syrup, 1/4 cup crumbled or chopped walnuts, and a pinch of salt.
  2. Mix with a wooden spoon for 5 or so minutes until the ingredients start to form small mealy “crumbles”. Keep it in the fridge until you’re ready to top the batter.
  3. In a separate medium mixing bowl, add 1/4 cup soft butter and brown sugar together, then whisk for 5 minutes. Add 2 eggs and continue whisking until they’re well blended.
  4. Next, whisk in 1/4 cup of pumpkin puree. Add 1 cup all purpose flour (or cake flour), a pinch of salt, 1 tsp baking powder, 1/4 tsp of ground clove, nutmeg, allspice, cinnamon, and ginger, then add 1/4 cup of whole milk and whisk for 7-10 minutes until the batter is smooth.
  5. Generously coat a 9×5 nonstick bread pan with butter and fill it half way up the sides with the batter. Top the batter with 1/2 cup or so of the walnut crumble and bake in a 325f oven for 40-45 minutes.
  6. Once the topping starts to turn a golden brown color and the cake has passed the toothpick test, pull it out of the oven and let it cool down for 30 minutes. After its cooled down, run a butter knife around the edges and flip the mold over. Cut the “cake” into any shape or size as long as you enjoy it with a steaming hot cup of something.
http://www.byrontalbott.com/pumpkin-coffee-cakes/

Tools

| Top Right: Individual Carafe | Top Middle: Glass Bowl Set | Top Right: Whisk | Top Right: Icing Spatula |
| Bottom Left:Williams-Sonoma Maple Cutting Board |Bottom Middle: Baking Pan |

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  • Sunshine July 19, 2015 at 7:35 pm

    Hello!
    This recipe looks really delicious.
    I’m gonna try this at home!

    Is it okay if I substitute skimmed milk for whole milk?