Pumpkin Coffeecake with a Vanilla Glaze

Oh my goodness...this cofeecake is amazing!!  I have made it 3 times this fall.  We have been enjoying it with a frittata or our favorite scrambled eggs and a green smoothie for dinner:) Quick and easy and  always a huge hit with my family.  I am a huge sucker for anyting pumpkin this time of year and this is my new favorite!  Don't be alarmed that there are no eggs in the recipe.  The pumpkin acts as a binder and so you don't need them.  This cake is incredibly moist and flavorful!  I recommed making it as soon as possible, trust me YOU WILL LOVE IT!!

*For my gluten free friends, I have had great results using Pamela's gluten free pancake and baking mix in place of the flour.  (by the way this mix is hands down the BEST gluten free mix I have found.  I get it in bulk--3 bags at a time --from Amazon). YUM!

I am starting a new project--a Family Cookbook full of my little family's favorite recipes, sprinkled with pictures and traditions.  Have any of you done a project like this?  If so what company did use to publish your work?  I would love to hear about your experience here.

Pumpkin Coffeecake with a Vanilla Glaze

Author: Melanie

Ingredients

• CRUMB TOPPING:


• 1/2 cup all-purpose flour


• 1/4 cup (4 Tablespoons) unsalted butter, cold


• 1/2 cup dark brown sugar (regualar brown sugar is fine too)


• 1/4 teaspoon salt


• 2 teaspoons ground cinnamon


• PUMPKIN COFEE 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 (regular brown sugar is fine too)


• 1/2 cup vegetable oil (or melted coconut oil)


• 1/4 cup pure maple syrup(I have used regular in a pinch-it works)


• 1/4 cup buttermilk*or milk of choice


• VANILLA GLAZE:


• 1 cup confectioners' sugar


• 2 Tablespoons butter softened


• 1-2 Tablespoons half and half or milk

Instructions

1. Preheat the oven to 350F degrees.


2. Generously spray a 9x9 baking pan with nonstick spray.


3. Set aside.


4. Start with the crumb topping: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together.


5. Cut in the cold butter using a pastry blender or a fork.


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


7. Next the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined.


8. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined.


9. Pour the wet ingredients into the dry ingredients and stir until *just* combined.


10. Try not to overmix the batter. It will be very thick.


11. Spoon/pour the batter into the prepared baking pan.


12. Spread to make an even surface.


13. Pour the crumb topping evenly on top and gently press them down into the batter.


14. Bake the cake for 28-32 minutes.


15. Check the cake's doneness by inserting a toothpick into the center.


16. If the toothpick comes out clean with a moist crumb or two, the cake is done.


17. If the toothpick has wet batter on it, bake the cake for 5 more minutes.


18. The cake takes about 28 minutes in my oven--but I think mine is on the hot side:)


19. While the cake bakes make the glaze: Whisk the confectioners' sugar and 2 Tablespoon of butter with 1-2 Tablespoons of half and half/milk together until smooth.


20. Add more half and half/milk to thin, if desired.


21. Drizzle over cake.


22. Enjoy cake warm or at room temperature.


23. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.


24. Cake freezes well for about 2 months.

3.2.2802

*Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon. See pumpkin pie spice recipe here.

*I prefer to use buttermilk in this coffee cake.  Buttermilk makes the cake even moister than any other kind of milk.  I highly recommend it.  However, regular cow's milk or dairy-free milk would be just fine.
Recipe Source: Sally's Baking Addiction