If you're looking to make the absolute, most delicious pumpkin coffee cake ever, this is right where you need to be. This pumpkin coffee cake comes equipped with a moist tinder spiced pumpkin crumb, buttery, send a mini crumble, and a sweet vanilla glaze!
Whether you're serving pumpkin coffee cake for a fall breakfast treat, or a festive Thanksgiving dessert, you can't go wrong.
There are a few phases to this pumpkin cake recipe, which can be intimidating, especially if you are new to baking! But, I'm here to tell you you are more than capable of making an absolutely perfect rendition of this cake.
First, we're going to make the pumpkin cake it's self, then we'll add a crumble/streusel and the glaze. These two extras makes such a difference in both the look and the taste of the cake!
For the Pumpkin Cake:
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (preferably freshly grated)
1/4 teaspoon ground allspice
1 cup canned pumpkin
1 1/3 cup light brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup whole milk
For the Crumble (Optional):
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into 1/4" cubes
For the Vanilla Glaze:
1 1/4 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
Pinch of fine sea salt
Make the Cake:
Preheat the oven to 350°F and have ready an 8" baking dish (preferably light-colored metal) greased and lined with a parchment paper sling.
Whisk together the flour, baking powder, baking soda, fine sea salt, cinnamon, nutmeg, and allspice in a small mixing bowl and set aside until ready to use.
In a large mixing bowl, whisk together the pumpkin, brown sugar, eggs, and vanilla. Stream in and slowly whisk in the melted butter.
Stir in the dry ingredients in three rounds, alternating with the milk. Scrape down the sides of the bowl and stir once more.
Pour the batter into the prepared pan and set aside if making the crumble topping.
Make the Crumble (if using):
To make the crumble, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon in a small mixing bowl. Cut in the butter using a pastry blender until it resembles small peas. Sprinkle the crumble evenly over the cake and spritz with cooking oil.
Bake the Cake:
Bake the cake on a center rack of the oven for about 40-45 minutes. Transfer to a cooling rack and allow to set for 25 minutes. Then, use the parchment paper sling handles to remove the cake and set it back on the rack to cool completely.
Make the Glaze (if using):
Once the cake is cool to the touch, make the glaze. Add powdered sugar, milk, vanilla extract, and sea salt to a small mixing bowl. Whisk to combine and drizzle over the cake.
Allow the glaze to set, cut into squares, and serve!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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