I wanted to make something a little more fall themed on my day off. I spent a good chunk of the day starting some sourdough for this week so I wanted a quick make and bake. I figured a quick experiment would be perfect. I took my standard coffee cake recipe (https://www.theunperfectchef.com/post/coffee-cake-where-s-the-coffee) and added a little pumpkin to the liquids. I also made a little more of the crumble since it's my favorite part and added some spiced to bring the pumpkin to the classic fall flavor. The pumpkin will mostly add moisture to the coffee cake along with the flavor. Below are the adjustments to this newer version!
Cinnamon Pumpkin Coffee Cake
225g All Purpose Flour
150g Granulated Sugar
2 tsp Baking Powder
2 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1/2 tsp Clove, ground
1 ea Egg
60g Vegetable Oil
150g Pumpkin Puree
1 tsp Vanilla
260g Brown Sugar
60g All Purpose Flour
130g Unsalted Butter, melted
1-2 tsp Cinnamon
1. Preheat oven to 375°F. Line an 8-inch by 8-inch pan with parchment paper and grease.
2. In a medium heat proof bowl, mix the brown sugar and 40g flour with the cinnamon.
3. Add the melted butter and mix into a paste. Refrigerate or freeze until firm and crumbly.
4. In a new bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg, clove and salt.
5. In a measuring cup, whisk the milk, oil, egg, pumpkin puree and vanilla.
6. Add wet ingredients into the dry and stir with a rubber spatula until smooth. Be careful not to over mix!
7. Spread about 1/2-2/3's into the prepared pan.
8. Crumble half the brown sugar topping over the mixture. Dollop the remaining batter on top the finish with crumble.
9. Bake for 45-60 minutes minutes. Center of cake should spring back when pressed.