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??
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
Hi Gaby:)
ReplyDeleteI 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...
Hey!
DeleteYou 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! :)
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DeleteThis looks scrumptious! So happy I found your blog. Question though - does the metal pan really need to happen? I'm working with a glass one the same size. Thank you!
DeleteI 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 ;)
ReplyDeleteI 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!!!
Thanks! Oh my, pumpkin spice latte sounds pretty amazing. I don't know if I've ever mentioned but I'm obsessed with coffee.
DeleteAnd yep, next time I'm going to freeze my puree. :)
You too have a wonderful week!!
and can I just ask how do u make ur pumpkin puree?
ReplyDeleteYou 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.
DeleteDoes it really need 2 tablespoons baking powder, or did you mean 2 teaspoons? I used 2 tsp. and it turned out fine.
ReplyDeleteIt is actually 2 teaspoons. Thank you for noticing!
DeleteCan 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.
DeleteSorry, I thought I corrected the mistake but probably forgot to save it. Now the measurements are correct.
DeleteI 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
DeleteHello, where does the coffee come form in the cake please?
ReplyDeleteIt's a cake you can happily eat while sipping your coffee that's my take on it.
ReplyDeleteWhy does the recipe call for metal pan and metal spoon? My 8x8 pan is glass. Is there a reason to avoid using glass?
ReplyDeleteA metal spoon is thinner and will keep the batter light and aerated while folding.
DeleteDo I need to use unsalted butter or regular? And this sounds amazing by the way, can't wait to try it!!!
ReplyDeleteI also have a 8x8 glass pan. Is there a reason I should not use glass?
ReplyDeleteI have an 8x13 glass pan and an 8x13 metal pan. How do I convert this recipe to fit either of these pans?
ReplyDeleteDoes this cake have to be refrigerated?
ReplyDeletecan I leave out the ginger?
ReplyDeleteOh my...that looks amazing.
ReplyDeleteI made this following the recipe and I believe you have the incorrect amount of baking soda. The batter was very thick and after I put the topping on I knew it would take well up to an hour to bake. It is a very heavy cake, and the topping didn't melt into a crust it was a powdery mess. This cake didn't taste very good to me and I noticed it didn't include vanilla extract. I think I will make this again, usng 1 tsp of baking powder, and 1 tsp of vanilla extract, and make 1/2 of the topping.
ReplyDeleteI have made this recipe countless times! I have many friends that call it their favorite recipe I make! I generally put in 3/4 the amount of ginger that is called for as I didn't like knowing I was tasting ginger in every bite and wanted a good balance of flavor! I have made this in 8x8 and 9x13(doubling the recipe) but I found when doubling it's better to use an 11x14 as it has around the same volume as 2 8x8s, otherwise your baking time is much longer.
ReplyDeleteThis recipe has helped me bring in Fall the last 2 years and it's bringing in Fall again this year, on the first day :D Thank you for the recipe! It is perfect and besides using a little less ginger, I wouldn't change a thing! :D
Does this need to be refrigerated or could it be left out overnight?
ReplyDeleteHow do you know when the cake is completely baked?
ReplyDeleteI am having the same issue right now. Disappointing! Still waiting for cake to finish baking.....
ReplyDeleteFollowed the total recipe and the cake is soooo amazing!!!!
ReplyDeleteJust finished the recipe and love the cake! It's pretty simple and I like the it's not over-the-top in sweetness. I can still convince myself that it's healthy!
ReplyDeleteIn regards to the cake being heavy, I can see how it's so moist that it might turn heavy if you somehow lose the fluff in the batter... I didn't understand the rationale for the metal spoon, but used one anyway. It became apparent that it was a fluffy batter (not liquidy) so I quickly realized as I was mixing that it was properly important to mix lightly to keep it fluffy. Even so, I would think it'd still be tasty, but more like a pudding than a cake if it turned out too flat or heavy.
Regarding the crumble that was a dry mess, I didn't measure the butter I used because I had some already cubed and frozen... But I used about 1/3 to 1/2 more of the butter than the recipe called for just because I couldn't seem to get a good crumble going. In the end, it came out great and not too greasy.
The only issue I had, which could be me overtaking it???, is that there was a somewhat hard layer on the bottom and sides where it touches the pan. Normally when I make cakes, you still get a harder layer, but it's lighter and not as noticeable. In this case, it's a little thicker and somewhat unpleasant if you want to be fussy about it. I'm wondering if a double-layered baking pan or maybe parchment would help avoid that... Not sure, but would be worth experimenting.
Made a few tweaks. Spice it how you like spice in things like this. I doubled the cinnamon and added half a teaspoon nutmeg, kept the ginger as stated. Seemed to dry to me, so I added about an 1/8th cup heavy cream I had left over from something else. I softened the butter instead of the sugar smush instruction. Used an 8x9 ceramic thick dutch oven type of pan, it worked great. Took about 55 mins, moist and delicious. Slight crisp edges, but not burnt or distracting. Vanilla would be fine to add as would the brown sugar suggestions from others.
ReplyDeletewow nice looking Pumpkin Crumb Coffee Cake thanks for sharing
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For me, it came out tasting very bland and thick, and the crumble called for way too much of the dry ingredients, and not sweet at all. The edges also came out thicker than most cakes would. Very disappointing, as I had made this as my dessert for Thanksgiving, but had to toss it out...
ReplyDeleteHorrible. Bland, tough (actually rubbery), topping way too dry.. Big pass on this one!!!
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You lucky lucky thing! Sounds like such a fun experience. I'd love a posh ice cream maker but I do have a little Kenwood one where you freeze the bowl - obviously it's not as convenient but it does work very well and it makes some gorgeous ice cream. You'll never want to go back to the shop bought stuff! Italian affogato
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ReplyDeleteI found this on Sunday and I read a couple of times thought maybe it was missing something but I made it exactly as it was written and wow it was fabulous perfect and my family loved it thanks for sharing
ReplyDeleteA very dense cake, more like a pudding. It barely rise at all. I even tested my baking powder afterwards to make sure it wasn't too old, but it wasn't that. The taste was good....not too sweet or heavy on spices.
ReplyDeleteTopping needs more butter, very dry and powdery. I may try again with a few of the tweaks others mentioned, but I was disappointed with this as is.