I’ve been waiting for an excuse to make coffee cake for some time now, and with the fall weather and festivities I couldn’t think of a better moment. To add an appropriate twist on this classic treat, I made a Pumpkin Coffee Cake.
Hope you enjoy my take on coffee cake as much as I did, and tune in for more #PumpkinWeek to come!
In a medium mixing bowl, add 1/4 cup cold diced butter and a 1/2 cup of brown sugar.
Add 3/4 cup all purpose flour…
…a pinch of salt…
…1 tbsp maple syrup…
…and 1/4 cup crumbled or chopped walnuts.
Mix with a wooden spoon for 5 or so minutes until the ingredients start to form small mealy “crumbles.”
Keep it in the fridge until you’re ready to top the batter.
In a separate medium mixing bowl, add 1/4 cup soft butter…
…and 1/2 cup of brown sugar.
Whisk for 5 minutes.
Add 2 eggs and continue whisking until they’re well blended.
Next, whisk in 1/4 cup of pumpkin puree.
Add 1 cup all purpose flour (or cake flour)…
…a pinch of salt…
…1 tsp baking powder, 1/4 tsp of ground clove, nutmeg, allspice, cinnamon, and ginger.
Then add 1/4 cup of whole milk.
Whisk for 7-10 minutes until the batter is smooth.
Generously coat a 9×5 nonstick bread pan with butter and fill it half way up the sides with the batter.
Top the batter with 1/2 cup or so of the walnut crumble.
Bake in a 325f oven for 40-45 minutes.
Once the topping starts to turn a golden brown, pull it out of the oven and let it cool down for 30 minutes.
After its cooled down, run a butter knife around the edges and remove from the pan.
Cut the “cake” into any shape or size…
…and enjoy it with a steaming hot beverage!
[amd-zlrecipe-recipe:12]
Hello!
This recipe looks really delicious.
I’m gonna try this at home!
Is it okay if I substitute skimmed milk for whole milk?