Pumpkin Coffee Cake with Cream Cheese Drizzle
A moist pumpkin coffee cake with a crunchy crumble topping and a sweet cream cheese drizzle, perfect for cozy mornings or gatherings!
Ingredients
For the cake
- 250 g freshly milled einkorn flour or all-purpose
- ½ tsp salt
- 2 tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ½ cup 1 stick unsalted butter, browned
- ¾ cup cane sugar
- 2 tbsp maple syrup
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
For the crumble topping
- ¼ cup butter melted
- ½ cup freshly milled einkorn flour or all-purpose
- ½ cup brown sugar
- ½ tsp cinnamon
- Pinch of salt
Cream Cheese Drizzle
- ⅓ cup powdered sugar
- 3 tbsp whipped cream cheese
- ¼ tsp vanilla extract
- 2 tsp water
Instructions
- Prepare the pan Preheat the oven to 350°F or 175°C. Grease an 8×8 inch or 9×9 inch baking pan and line it with parchment paper. An 8×8 inch pan will produce a slightly thicker cake and it's what I used for this recipe.
- Combine the dry ingredients In a medium bowl, whisk together the flour, salt, baking powder, cinnamon, nutmeg, ginger, and cloves.
- Brown the butter Melt the butter in a small saucepan over medium heat. Continue cooking until it foams, smells nutty, and develops golden brown bits. Remove it from the heat and let it cool until it is no longer hot.
- Mix the wet ingredients In a large bowl, combine the cane sugar, maple syrup, pumpkin puree, eggs, and vanilla. Add the cooled brown butter and beat with an electric hand mixer until creamy, fluffy, and slightly lighter in color.
- Finish the batter Using the hand mixer on medium low, gradually beat the dry ingredients into the wet ingredients until just combined. The batter will be thick. Do not overmix. Fill the pan. Spread the batter evenly inside the prepared baking pan.
- Add the crumble topping Combine the flour, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and mix with your fingers until crumbles form. If the mixture appears too wet, add a little more flour. Break the crumble into pieces and scatter it evenly over the cake batter.
- Bake the cake Bake for about 45 minutes, or until the center is set and a toothpick comes out clean or with a few moist crumbs. If using a 9x9 pan, start checking at 40 minutes. Allow the cake to cool for 10 minutes before adding the drizzle.
- Make the cream cheese drizzle Whisk together the powdered sugar, whipped cream cheese, vanilla, and water until smooth, thick, and pourable. Add another tiny splash of water or cream if needed. Drizzle over the cooled coffee cake before serving.
Video
Notes
- This recipe yields one 8×8- or 9×9-inch cake (about 9 large pieces). Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Regular all purpose flour can be used in place of freshly milled einkorn flour.
- Use plain pumpkin puree, not sweetened pumpkin pie filling.
- Let the brown butter cool before adding it to the eggs.
- A 9×9 inch cake may finish baking slightly sooner, so begin checking it before the full baking time.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
