Cinnamon Coffee Cake is one of my favorite things, so I jumped at the chance to try out this new coffee cake recipe featuring moist, seasonal pumpkin.
For the crumb topping:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For the filling:
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
For the cake:
- 2/3 cup vegetable oil
- 1/2 cup full-fat sour cream, at room temperature
- 2 1/2 tablespoons molasses (not blackstrap)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup light brown sugar, packed
- 1 1/4 cups pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
For the glaze:
- 1/2 cup confectioner’s sugar, sifted
- 2 tablespoons pure maple syrup
- 1/2 tablespoon milk
- 1 teaspoon vanilla extract
1. Make the crumb topping. In a medium bowl, combine flour, oats, brown sugar and salt. Stir in the melted butter, mixing until just combined. Set aside.
2. Make the filling. In a medium bowl, combine the brown sugar, cinnamon and cocoa powder until evenly combined. Set aside.
3. Make the cake. Preheat oven to 350 degrees. Line a square 8-inch metal baking pan with parchment paper, allowing at least two of the sides to overlap the pan sides for easier removal. Grease the parchment paper with butter and set aside.
4. In a large bowl, whisk oil, sour cream, molasses, eggs, vanilla, brown sugar, pumpkin, spices, salt, baking powder and baking soda together until smooth.
5. Using a rubber spatula, fold in the flour, stirring just until combined. Do not over-mix.
6. Spread half of the batter into the prepared pan.
7. Sprinkle the filling evenly on top of the batter.
8. Then, spread the remaining batter on top of the filling.
9. Sprinkle the crumb topping evenly over the batter in the pan.
10. Bake for 55-60 minutes, until the crumbs are golden brown and a toothpick inserted into the center comes out clean.
11. Remove from oven and place on a wire rack to cool.
12. Meanwhile, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar, maple syrup, milk and vanilla extract. If the mixture is too thick, add a teaspoon more of milk until desired texture is reached.
13. Drizzle glaze on top of cooled cake and let set at least 5 minutes before slicing into squares and serving.
Source: Adapted from a recipe by Baker By Nature