By Chef Alli
Pumpkin Coffee Cake with Crumble Topping
Ingredients
Crumble Topping
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 cup unsalted butter, chilled
Coffee Cake
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. kosher salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 cup pumpkin puree
1/2 cup packed dark brown sugar
1/2 cup canola or vegetable oil
1/4 cup pure maple syrup
1/4 cup milk
Icing
1 cup powdered sugar
1 Tbs. pumpkin spice coffee creamer or milk
1/2 tsp. pure vanilla extract
Instructions
Preheat the oven to 350 F.
Grease a 10-inch square pan with nonstick spray and set aside.
To make the crumble topping, combine the flour, brown sugar, cinnamon and kosher salt in a medium mixing bowl; cut in the cold butter using a pastry blender or a fork to create a crumble texture.
To make the coffee cake, add the flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, cloves and ginger to a large mixing bowl and stir until well 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, stirring until the mixture is just combined; do not overmix. The batter will be very thick.
Spoon the batter into the prepared 10-inch baking pan, smoothing out the top. Sprinkle the crumble topping evenly over the cake batter, gently pressing it down a bit into the batter.
Bake the cake, uncovered, on the center oven rack for 30 to 35 minutes, or until a toothpick inserted at the center comes out clean or with only a couple of moist crumbs attached.
Meanwhile, whisk the icing ingredients together in a medium mixing bowl, adding the milk a little at a time until the icing reaches the desired consistency for drizzling over the cake.
Icing may be drizzled over the warm cake as a whole or over individual pieces when served. Cake is best served fully cooled.
