Directions
- 1In a large bowl, whisk together your sugars, sour cream, melted butter, eggs, and vanilla until evenly combined.
- 2Add your pumpkin and whisk until incorporated.
- 3Add your dry ingredients and gently fold with a spatula until no flour remains.
- 4In a small bowl, combine your ingredients for the cinnamon swirl and set aside.
- 5In 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.
- 6Using 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.
- 7Sprinkle your crumble on top and bake 50 to 55 minutes or until a toothpick comes out mostly clean.
- 8Drizzle the maple vanilla glaze over the baked coffee cake.
Ingredients
- 250 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin spice
- 0.5 tsp salt
- 100 g granulated sugar
- 110 g brown sugar
- 114 g sour cream or Greek yogurt
- 113 g melted, unsalted butter
- 2 large eggs
- 1 tsp vanilla paste/extract
- 1.5 cup canned pumpkin puree
- 30 g all-purpose flour
- 100 g brown sugar
- 1 tbsp ground cinnamon
- 90 g all-purpose flour
- 50 g granulated sugar
- 55 g brown sugar
- 85 g melted unsalted butter
- 120 g powdered sugar
- 1 tsp vanilla extract/paste
- 1 tbsp maple syrup
- 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.
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