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@yumii_184:
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Region: MM
Sunday 18 October 2026 06:21:15 GMT
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Pumpkin coffee cake🍰🍁🎃 Ingredients Crumble Topping - 1 1/2 cups (292g) brown sugar, packed - 1 1/2 cups (188g) all-purpose flour - 3-6 tsps cinnamon (depending on your preference) - 3/4 cup unsalted butter, cold and cubed Pumpkin Cake - 1 can (15 oz) pure pumpkin - 1 2/3 cups (333g) granulated sugar - 1 cup vegetable oil - 4 large eggs - 2 cups (225g) all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon pumpkin pie spice - 1 teaspoon salt Glaze - 1 cup powdered sugar - 2-4 tbsps milk Directions - Preheat the oven to 350℉. Spray a 9x13 cake pan with nonstick cooking spray or line with parchment paper. Set aside. - For the crumble: In a medium mixing bowl, add the flour, brown sugar, and ground cinnamon. Whisk together until combined. - Add in the cubed butter and use your clean fingers, or a pastry cutter, to mix together until the mixture resembles crumbled wet sand. - In a large bowl, add the pumpkin, granulated sugar, oil, vanilla and eggs. Whisk until combined and smooth. - In a separate smaller bowl, whisk together the flour, baking powder, baking soda, spices, and salt. - Add the dry ingredients into the wet ingredients and beat together just until combined and no flour streaks or pockets remain in the batter. - Pour the pumpkin batter into the prepared baking dish and sprinkle the crumble over top. - Cook for 30-38 minutes or until a toothpick inserted into the middle comes out clean or with tender crumb on it. The center of the cake should look set and the edges will be golden brown. - Allow the cake to cool completely, on a wire rack, to room temperature before adding the glaze. #fallbaking #pumpkinseason
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