Pumpkin Coffee Cake

Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9
Cuisine: American
Ingredients: 7 tbsp Unsalted Butter (4 tablespoons butter, melted + 3 tablespoons butter, melted); ½ cup Greek Yogurt (1/2 cup whole milk Greek yogurt); 1 cup Pumpkin Purée (1 cup pumpkin puree); 2 ½ tsp Vanilla (2 teaspoons vanilla extract + 1/2 teaspoon vanilla extract); 1.17 cup Dark Brown Sugar (2/3 cup dark brown sugar + 1/2 cup dark brown sugar); 2 pieces Egg (2 eggs); ¼ cup Almond Milk (1/4 cup almond milk); 2 ½ cup All-Purpose Flour (2 cups all purpose flour + 1/2 cup all purpose flour); ¾ tsp Table Salt (1/2 teaspoon salt + 1/4 teaspoon salt); 2 tsp Baking Powder (2 teaspoons baking powder); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 2 tsp Cinnamon (1 teaspoon cinnamon + 1 teaspoon ground cinnamon); 1 tbsp Pumpkin Pie Spice (1 tablespoon pumpkin pie spice + 1 teaspoon pumpkin pie spice + 1/4 teaspoon pumpkin pie spice); ⅔ cup Icing Sugar (2/3 cup powdered sugar); 1 tbsp Whole Milk (1 to 1 1/2 tablespoons milk or non-dairy milk — up to 1.5)

Pumpkin Coffee Cake - Dessert (American)

55 minAmerican

Servings9

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Ingredients

For 9 servings

Unsalted Butter7 tbsp · 4 tablespoons butter, melted + 3 tablespoons butter, melted
Greek Yogurt½ cup · 1/2 cup whole milk Greek yogurt
Pumpkin Purée1 cup · 1 cup pumpkin puree
Vanilla2 ½ tsp · 2 teaspoons vanilla extract + 1/2 teaspoon vanilla extract
Dark Brown Sugar1.17 cup · 2/3 cup dark brown sugar + 1/2 cup dark brown sugar
Egg2 pieces · 2 eggs
Almond Milk¼ cup · 1/4 cup almond milk
All-Purpose Flour2 ½ cup · 2 cups all purpose flour + 1/2 cup all purpose flour
Table Salt¾ tsp · 1/2 teaspoon salt + 1/4 teaspoon salt
Baking Powder2 tsp · 2 teaspoons baking powder
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Cinnamon2 tsp · 1 teaspoon cinnamon + 1 teaspoon ground cinnamon
Pumpkin Pie Spice1 tbsp · 1 tablespoon pumpkin pie spice + 1 teaspoon pumpkin pie spice + 1/4 teaspoon pumpkin pie spice
Icing Sugar⅔ cup · 2/3 cup powdered sugar
Whole Milk1 tbsp · 1 to 1 1/2 tablespoons milk or non-dairy milk — up to 1.5

Make it mine in the app

Steps

1Preheat your oven to 350 degrees and lightly grease a square 8×8 baking dish or line with parchment paper.
2Make the Crumb Topping
3Add the melted butter, brown sugar, all purpose flour, cinnamon, and pumpkin pie spice to a small mixing bowl. Stir together until well combined and a crumble forms. Set aside.
4Make the Coffee Cake Batter
5Add the melted butter, Greek yogurt, pumpkin puree, vanilla extract, brown sugar, and almond milk to a large mixing bowl. Whisk together until well combined.
6To another mixing bowl, add the all purpose flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Whisk together until well combined.
7Gently fold the dry ingredients into the wet ingredients until you have a thick batter. Transfer the batter into the prepared baking dish. Next, sprinkle the crumb topping evenly over the coffee cake.
8Bake the coffee cake at 350 degrees for 30-40 minutes or until a toothpick comes out clean when inserted into the middle of the cake. If using a ceramic baking dish the cake may take a bit longer to bake.
9Make the Icing
10Add the confectioner’s sugar, almond milk, pumpkin pie spice, and vanilla extract to a mixing bowl. Whisk together until well combined and smooth.
11Let the coffee cake cool for 15-20 minutes before drizzling the icing over the cake while warm. Slice into 9 squares and enjoy!