And more - Pumpkin Coffee Cake

Another meeting at my house and our fun and fund raising plans for P.E.O. continue. And another opportunity to make a pumpkin recipe. This is a tasty treat for cool mornings this month. 

ICED PUMPKIN COFFEE CAKE

Ingredients:

Crumb-Topping

½ cup all-purpose flour

¼ cup unsalted butter, cold

½ cup packed dark brown sugar

¼ teaspoon salt

2 teaspoons ground cinnamon

Pumpkin Coffee Cake

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup pure pumpkin puree

½ cup packed light or dark brown sugar

½ cup canola or vegetable oil

¼ cup pure maple syrup

½  cup milk

Vanilla Glaze

1 cup confectioners’ sugar

2 tablespoons pumpkin spice coffee creamer or milk

Directions:

1.     Preheat oven to 350°. Grease and lightly flour a 9-inch square or round baking pan with nonstick spry. 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 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 down into the batter.

4.     Bake the cake for 30 minutes. Check the cake doneness with a toothpick in the center.

5.     Make the glaze: Whisk the confectioners’ sugar and 1 tablespoon of creamer/milk together until smooth. Add more creamer/milk to think, if desired. Drizzle over cake. Enjoy the cake warm or at room temperature.