Iced Pumpkin Coffee Cake

My original plan for this post was to make pumpkin apple cream cheese muffins. However, I had zero muffin liners that matched the pumpkin apple cream cheese theme. I was *thisclose* to making them anyway, but I just couldn’t do it. Things have to match. My mother told me so.

Here is my Plan B:  Iced Pumpkin Coffee Cake from Sally’s Baking Addiction. This will definitely be a repeat recipe!

Ingredients:

Crumb-Topping

• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, cold
• 1/2 cup dark brown sugar
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon

Pumpkin Coffee Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pure pumpkin puree
• 1/2 cup dark brown sugar
• 1/2 cup vegetable oil
• 1/4 cup pure maple syrup
• 1/4 cup milk

Vanilla Glaze

• 1 cup confectioners sugar
• 1-2 tablespoons milk

Directions:

Preheat the oven to 350F degrees. Generously butter a 9×9 baking pan. Set aside.

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 fork.   Mix to create clumps and crumbs. Set aside.

Make the cake: Whisk the 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. Do 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.

Bake the cake for 30 minutes.  Check the cake’s doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done.  If the toothpick has wet batter on it, bake the cake for 5 more minutes.

Make the glaze:  Whisk the confectioners sugar and one tablespoon of milk together until smooth. Add more milk to thin, if desired. Drizzle over cake.  Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.  Cake may be frozen for up to 2 months.

The streusel topping is my favorite part of coffee cake.

Crumbly, buttery goodness.

Once upon a time Rachel Ray told me to always use freshly grated nutmeg. Oh, how I miss the old Food Network days when I learned so many wonderful things about cooking.

Getting ready to combine the wet and dry ingredients.

My least favorite part of cooking is cleaning.

Icing drizzles.

Almost ready to eat.

Just a few more pictures.

I approve of the streusel to cake ratio of this recipe. The more streusel, the merrier, I think.

Oh, Bailey. You’re so cute.