Iced pumpkin coffee cake

0 piace 0 commenti Ricetta di Karyn Johnson

Ingredienti

Crumb Topping 1/2 cup flour
1/4 cup butter, cold
1/2 cup brown sugar
1/4 tsp salt
2 tsp cinnamon
Pumpkin Coffee Cake 2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup pumpkin purée
1/2 cup brown sugar
1/2 cup coconut oil, melted
1/4 cup pure maple syrup
1/4 cup milk or buttermilk

Facile

Preparazione

1. Preheat oven to 350°F. Generously spray a 9x9 baking pan with nonstick spray. Set aside.

2. In a small bowl, mix the dry ingredients for the crumb topping. Using a pastry blender, cut in the cold butter, mix to create clumps and crumbs, set aside.

3. For the cake, mix all your dry ingredients in a large bowl. In a medium bowl whisk all the wet ingredients until well combined. Pour the wet into the dry and mix until *just* combined. It will be quite thick. Pour the batter into the prepared baking dish. Pour the crumb topping evenly on top and gently press down into the batter.

4. Bake for 30 minutes and check for doneness, 5 more minutes if needed.

5. Mix a glaze with 1 cup of icing sugar and 1-2 tbsp of milk and drizzle over cake. Enjoy warm or at room temperature.

dolci December 30, 2015 02:28