Iced Pumpkin Coffee Cake
Servings 9
Equipment
- Hand mixer
- 9-inch Baking Dish
Ingredients
Pumpkin Cake:
- 2 cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp nutmeg
- ¼ tsp clove
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar packed
- ½ cup vegetable oil
- ¼ cup real maple syrup
- ¼ cup milk
- 1 tsp vanilla
Crumb Topping:
- ½ cup flour
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ tsp salt
- 4 tbsp COLD unsalted butter diced
Icing:
- 1 cup powdered sugar
- 2 tbsp milk more or less, to desired thickness
Instructions
- Preheat the oven to 350 degrees. Coat a 9-inch baking pan with cooking spray.
- Combine the flour together with the cinnamon, baking soda, baking powder, salt, nutmeg, and clove together in a small bowl; mix well.
- Using a hand mixer, beat the pumpkin puree, sugar, oil, maple syrup, milk, and vanilla together until creamy.
- Add the flour mixture and mix until just combined - don't over mix the batter.
- Spoon it into the baking dish and spread it evenly. The batter will be very thick.
- Make the crumb topping by combining the flour, brown sugar, cinnamon, and salt together in a bowl.
- Cut in the cold butter using a pastry blender until crumbly.
- Sprinkle the mixture evenly over the pumpkin batter.
- Place into the oven and bake for 30-40 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and allow to cool.
- Combine the powdered sugar with the milk; mix until thick and creamy.
- Drizzle it over the coffee cake. Serve and enjoy.