Pumpkin Crumb Cake
Course:
Dessert
Ingredients
Streusel Topping
- 100 grams Brown Sugar
- 64 grams Plain Flour
- 1 teaspoon Pumpkin Spice
- Pinch Salt
- 56 grams Butter (cold, cubed)
Pumpkin Cake
- 250 grams Plain Flour
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Baking Powder
- 1⁄2 teaspoons Salt
- 1 tablespoon Pumpkin Spice
- 230 grams Pumpkin Puree
- 100 grams Brown Sugar
- 120 millilitres Vegetable Oil
- 82 grams Maple Syrup
- 60 millilitres Milk
Glaze
- 75 grams Confectioners' Sugar
- 3⁄4 teaspoons Pumpkin Spice
- Pinch Salt
- 19 millilitres Milk
Steps
Prep:
- Preheat the oven to 175°C conventional.
- Grease a 20cm square pan with non-stick spray.
Streusel Topping:
- In a small bowl, combine the sugar, flour, pumpkin spice, and salt.
- Add the butter, then pinch the butter into the flour mixture with your fingertips or a fork until the mixture forms pebble-size crumbs and is evenly moistened. Set aside.
Make the Cake:
- Whisk the flour, baking soda, baking powder, salt, and pumpkin spice 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. Avoid over-mixing the batter. Batter 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 them down into the batter.
- Bake the cake for 30-35 minutes.
- Check the cake’s doneness at the 35 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
- Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely
Icing:
When the cake is just slightly warm, make the glaze:
- Add the confectioners’ sugar, pumpkin spice, pinch of salt, and the milk to a bowl. Whisk until smooth, adding a bit more milk as necessary to form a glaze that is very thick but can be drizzled.
- Drizzle the glaze over the top of the cake.
Tip:
Make your own pumpkin spice blend by combining 2 tablespoons ground cinnamon, 1 tablespoon
ground ginger, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cardamom, ½ teaspoon
ground allspice and ¼ teaspoon ground cloves. Makes about ¼ cup.
Source: https://sallysbakingaddiction.com/iced-pumpkin-coffee-cake/#tasty-recipes-76212