PUMPKIN CINNAMON COFFEE CAKE

70 mins
Serves 1
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Directions

  1. 1In a large bowl, whisk together your sugars, sour cream, melted butter, eggs, and vanilla until evenly combined.
  2. 2In a large bowl, whisk together your sugars, sour cream, melted butter, eggs, and vanilla until evenly combined.
  3. 3In a large bowl, whisk together your sugars, sour cream, melted butter, eggs, and vanilla until evenly combined.
  4. 4Add your pumpkin and whisk until incorporated.
  5. 5Add your pumpkin and whisk until incorporated.
  6. 6Add your pumpkin and whisk until incorporated.
  7. 7Add your dry ingredients and gently fold with a spatula until no flour remains.
  8. 8Add your dry ingredients and gently fold with a spatula until no flour remains.
  9. 9Add your dry ingredients and gently fold with a spatula until no flour remains.
  10. 10In a small bowl, combine your ingredients for the cinnamon swirl and set aside.
  11. 11In a small bowl, combine your ingredients for the cinnamon swirl and set aside.
  12. 12In a small bowl, combine your ingredients for the cinnamon swirl and set aside.
  13. 13In a third bowl, combine all your ingredients for the crumble and mix with a fork until the texture resembles wet sand with varying sizes of clumps.
  14. 14In a third bowl, combine all your ingredients for the crumble and mix with a fork until the texture resembles wet sand with varying sizes of clumps.
  15. 15In a third bowl, combine all your ingredients for the crumble and mix with a fork until the texture resembles wet sand with varying sizes of clumps.
  16. 16Using a greased/parchment lined pan (mine was 8x8), pour out portions of batter, stopping to sprinkle your cinnamon mixture halfway through to create that cinnamon layer.
  17. 17Using a greased/parchment lined pan (mine was 8x8), pour out portions of batter, stopping to sprinkle your cinnamon mixture halfway through to create that cinnamon layer.
  18. 18Using a greased/parchment lined pan (mine was 8x8), pour out portions of batter, stopping to sprinkle your cinnamon mixture halfway through to create that cinnamon layer.
  19. 19Sprinkle your crumble on top and bake 50 to 55 minutes or until a toothpick comes out mostly clean.
  20. 20Sprinkle your crumble on top and bake 50 to 55 minutes or until a toothpick comes out mostly clean.
  21. 21Sprinkle your crumble on top and bake 50 to 55 minutes or until a toothpick comes out mostly clean.
  22. 22Drizzle the maple vanilla glaze over the baked coffee cake.
  23. 23Drizzle the maple vanilla glaze over the baked coffee cake.
  24. 24Drizzle the maple vanilla glaze over the baked coffee cake.

Ingredients

  • 250 g all-purpose flour
  • 250 g all-purpose flour
  • 250 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tbsp pumpkin spice
  • 1 tbsp pumpkin spice
  • 1 tbsp pumpkin spice
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 100 g granulated sugar
  • 100 g granulated sugar
  • 100 g granulated sugar
  • 110 g brown sugar
  • 110 g brown sugar
  • 110 g brown sugar
  • 114 g sour cream or Greek yogurt
  • 114 g sour cream or Greek yogurt
  • 114 g sour cream or Greek yogurt
  • 113 g melted, unsalted butter
  • 113 g melted, unsalted butter
  • 113 g melted, unsalted butter
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1 tsp vanilla paste/extract
  • 1 tsp vanilla paste/extract
  • 1 tsp vanilla paste/extract
  • 1.5 cup canned pumpkin puree
  • 1.5 cup canned pumpkin puree
  • 1.5 cup canned pumpkin puree
  • 30 g all-purpose flour
  • 30 g all-purpose flour
  • 30 g all-purpose flour
  • 100 g brown sugar
  • 100 g brown sugar
  • 100 g brown sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cinnamon
  • 90 g all-purpose flour
  • 90 g all-purpose flour
  • 90 g all-purpose flour
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 55 g brown sugar
  • 55 g brown sugar
  • 55 g brown sugar
  • 85 g melted unsalted butter
  • 85 g melted unsalted butter
  • 85 g melted unsalted butter
  • 120 g powdered sugar
  • 120 g powdered sugar
  • 120 g powdered sugar
  • 1 tsp vanilla extract/paste
  • 1 tsp vanilla extract/paste
  • 1 tsp vanilla extract/paste
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 2 tbsp milk or heavy cream
  • 2 tbsp milk or heavy cream
  • 2 tbsp milk or heavy cream

Equipment

large bowlwhiskspatulasmall bowlforkgreased/parchment lined pan (8x8)oventoothpick

Tips

  • Preheat your oven to 350 F (180C).
  • Check frequently after about 40 minutes and tent with foil if crumble appears to be browning too quickly.
PUMPKIN CINNAMON COFFEE CAKE | Clip Recipe