Sunday, November 02, 2014

Pumpkin Crumb Coffee Cake







It's fall and I haven't been posting any pumpkin recipes. What a shame. So when I realized that, I bought a ton of pumpkin and started experimenting. First, I made my own pumpkin puree as it's much healthier and cheaper than the store-bought one. I accidentally made way too much. It's still in the fridge and I can't manage to use it up. Anyway. One day, I decided to make a coffee cake. Pumpkin coffee cake. To be honest, I'm not a fan of coffee cakes and I usually make it once or twice a year. I mean, I like it, but I will better make brownies, oatmeal bars or apple pie instead of a coffee cake. But, as you know, pumpkin makes magic happen in desserts. So I thought a pumpkin coffee cake would be different. And I was right. This was the moistest coffee cake EVER. I even wasn't sure if I can call this a coffee cake. This is insanely moist. And It keeps moist for days (Well, I guess. This cake was finished in one day). It wasn't too sweet, too spicy, too dry, too moist. It had a perfect texture and a sweet, crunchy crumb topping. What else could you want??


Pumpkin Crumb Coffee Cake

Cake:
250g (2 cups) flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
225g (1 cup) white sugar
84g (3/4 stick) butter, softened
2 eggs
425g (15 ounces) pumpkin puree

Crumb topping:
56g (1/2 stick) butter, cold
70g (1/4 cup + 1 tbsp) white sugar
1 tsp cinnamon
93g (3/4 cup) flour

1) Preheat oven to 180C (350F). Grease a 20x20cm (8x8inch) metal baking dish or prepare a silicone baking dish. 

2) In a small bowl, combine together flour, baking powder, cinnamon, salt and ginger. 

3) In a large bowl, beat butter with sugar until light and fluffy. Add eggs and beat to incorporate. Add pumpkin puree and mix to combine. 

4) Add the dry ingredients into the wet mixture and mix with a metal spoon just until smooth. Pour the batter into the baking dish. 

5) Make the crumb topping: combine all the ingredients and mix with your fingertips until crumbly. Sprinkle onto the batter. Don't press.

6) Bake for 40-45 minutes. Cool at least 1 hour before slicing. 

Recipe by collecting memories


21 comments:

  1. Hi Gaby:)
    I LOVE Coffee Cake! The crummier the better, lol...I don't think I have ever baked a Pumpkin Crumb Coffee Cake though. Oh why oh why I'm not sure, lol...I would imagine it is quite moist and delectable. Thank you so much for sharing this recipe Gaby. I'll be pinning it for sure!

    P.S. I'm sure you used all that pumpkin up but if not, I've frozen pureed pumpkin quite successfully. I usually measure it out before freezing it. I do the same with butternut squash...

    ReplyDelete
    Replies
    1. Hey!
      You should definitely bake a coffee cake with pumpkin! I'm obsessed with pumpkin, I want to make Everything with it, from cookies, cakes, pies to pasta, soups, stews etc.
      Haha, yep, I used it already but thanks for the advice! I've actually never tried freezing pumpkin puree but I'll definitely do that! :)

      Delete
  2. I love pumpkin cake with some chocolate chips!! Love it!! This year, I also made my own pumpkin puree (other years I bought some cans). You know, if you have too much, you also can freeze some ;)

    I love your cake, crumb topping is so irresistible to me!! And texturse looks amazing :)

    Aaaaan, you also can make a copycat of the pumpkin spice latte!! I'm obsessed :P

    Have a nice week!!!

    ReplyDelete
    Replies
    1. Thanks! Oh my, pumpkin spice latte sounds pretty amazing. I don't know if I've ever mentioned but I'm obsessed with coffee.
      And yep, next time I'm going to freeze my puree. :)
      You too have a wonderful week!!

      Delete
  3. and can I just ask how do u make ur pumpkin puree?

    ReplyDelete
    Replies
    1. You can either boil pumpkin or bake it in the oven until it becomes soft and then make a puree in your food processor. If boiling, make sure you squeeze out excess water so there isn't too much liquid in your puree.

      Delete
  4. Does it really need 2 tablespoons baking powder, or did you mean 2 teaspoons? I used 2 tsp. and it turned out fine.

    ReplyDelete
    Replies
    1. It is actually 2 teaspoons. Thank you for noticing!

      Delete
    2. Can you please correct this and repost this recipe? I made the mistake of following it exactly as it is written and am now scared it's going to be ruined (only been in oven 25 min. so far). It would be a shame if people make the same mistake I did. Can't assume we're all baker savvy enough to pick up on the mistake.

      Delete
    3. Sorry, I thought I corrected the mistake but probably forgot to save it. Now the measurements are correct.

      Delete
    4. I hope you don't mind, but I enjoyed your pumpkin recipe so much, that I put a link to it on my new blog. I can't wait for Autumn :) www.frolicinflorida.com

      Delete
  5. Hello, where does the coffee come form in the cake please?

    ReplyDelete
  6. It's a cake you can happily eat while sipping your coffee that's my take on it.

    ReplyDelete
  7. Why does the recipe call for metal pan and metal spoon? My 8x8 pan is glass. Is there a reason to avoid using glass?

    ReplyDelete
    Replies
    1. A metal spoon is thinner and will keep the batter light and aerated while folding.

      Delete
  8. Do I need to use unsalted butter or regular? And this sounds amazing by the way, can't wait to try it!!!

    ReplyDelete
  9. I also have a 8x8 glass pan. Is there a reason I should not use glass?

    ReplyDelete
  10. I have an 8x13 glass pan and an 8x13 metal pan. How do I convert this recipe to fit either of these pans?

    ReplyDelete
  11. Does this cake have to be refrigerated?

    ReplyDelete
  12. can I leave out the ginger?

    ReplyDelete
  13. Oh my...that looks amazing.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...