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Iced Pumpkin Coffee Cake Recipe

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This recipe for Iced Pumpkin Coffee Cake is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUMB-TOPPING

1/2 cup all-purpose flour
1/4 cup (4 tbsp) uinsalted butter, cold
1/2 cup packed dark brown sugar
1/4 tsp salt
2 tsp ground cinnamon

PUMPKIN COFFEE 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 nutmeg
1/4 tsp cloves
1 cup pure pumpkin puree
1/2 cup vegetable oil
1/4 cup pure maple syrup
1/4 cup milk

VANILLA GLAZE

1 cup confectioners sugar
1-2 tbsp Pumpkin Spice Coffee Creamer or milk
Directions:
Directions:
Preheat oven to 350º. Grease and lightly flour a 9-inch square or round baking pan with nonstick spray. Make a 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.
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. Bake the cake for 30 minutes. Insert toothpick to check for doneness.

Make glaze: Whisk the confectioners sugar and 1 tbsp creamer/milk together until smooth. Add more creamer/milk to thin. Drizzle over cake. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

 

 

 

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