Ingredients: |
Ingredients: Crumb topping:
1 c flour
1/2 c pecans, roughly chopped
1/2 c light brown sugar
1/4 t salt
1/2 c unsalted butter, melted
Filling:
1/3 c light brown sugar
1/2 t cinnamon
1 t unsweetened cocoa powder
Cake:
2/3 c vegetable or canola oil
1/2 c sour cream, room temperature
2 1/2 T molasses
2 large eggs - room temperature, slightly beaten
2 t vanilla
1 c light brown sugar
1 1/4 c pumpkin puree
1 1/2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
1 t baking powder
1/2 t baking soda
2 c flour
Glaze:
1/2 c powdered sugar
2 T pure maple syrup
1/2 T milk
1 t vanilla extract
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Directions: |
Directions:Crumb topping:
In medium bowl, combine flour, pecans, brown sugar, and salt. Stir in melted butter.
Set aside.
Filling:
Combine brown sugar, cinnamon, and cocoa powder. Set aside.
Cake:
Preheat oven to 350º. Line an 8 inch square metal baking pan with parchment paper, allowing two of the sides to overlap. Spray parchment paper with nonstick spray. Set aside. If you use a glass pan you may need to increase baking time.
In large bowl, whisk the oil, sour cream, molasses, eggs, vanilla, brown sugar, pumpkin, spices, salt, baking powder, and baking soda until smooth.
Using spatula, fold in flour. Do not overmix.
Spread half of batter into prepared pan.
Sprinkle filling evenly on top of batter.
Spread remaining batter on top of filling.
Sprinkle crumb topping evenly over the batter in the pan.
Bake for 55 to 60 minutes or until crumbs are golden brown.
Remove cake from oven and place on rack to cool. Cool completely before removing from pan.
Glaze:
In medium bowl, whisk together powdered sugar, maple syrup, milk, and vanilla.
Drizzle on top of cake and let set, about 5 minutes. |
This recipe for Pumpkin Coffee Cake with Maple Glaze is from