Pumpkin Maple Coffee Cake

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Photo Credit: Ashley Cuoco

Kendra Vaculin’s witty post for this cake on Food52 had me giggling:

“There are two types of people in this world: the ones that resist baking with pumpkin because it is an annual fad, and the ones that go full-tilt cuhrazy until bars and muffins and cookies and pie tumble out of every shelf in their fridge and pantry…”

I’m going to confess…I air on the ‘full-tilt crazy’ side when it comes to baking with pumpkin. I mean does anyone actually resist baking with pumpkin? I think not. The fad is great, join on in people! It only comes but once a year so you may as well enjoy it as long as possible. For instance, my sweet mother enjoys the autumn season so much that she decorates her home in August. Some call it crazy. I call it thorough enjoyment!

I was so excited when my NordicWare Bundt pan came in the mail. I think I squealed. I love the simple, elegant spiral design. Then I went on a mission to find the perfect fall-inspired recipe. Be still my pumpkin-loving heart! This confection combines pumpkin, maple glaze and a crumble center for the ultimate upgrade. So versatile, I have no doubt this goes for both dessert and breakfast. And there is no lack of maple flavor– all components of this cake get a little. All I can think about is waking up tomorrow morning, brewing my favorite Kona coffee and slicing off a piece or two at my kitchen table. I also love my landlords so much that I’ll gladly part with a few slices for them. A happy cuoco shares the fruits of her labors with the world!! Savor this cake with the ones you love this season.


Serves 8

Cake Ingredients:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups packed pumpkin purée
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla

Crumble and Glaze Ingredients:

  • 4 tablespoons butter, cold
  • 1/3 cup flour
  • 2 tablespoons brown sugar
  • 1 tablespoon plus 1/4 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  1. Preheat oven to 350° F. Mix flour, baking soda, baking powder, salt, and spices together in a large bowl and set aside.
  2. In a medium bowl, mix pumpkin, brown sugar, oil, syrup, buttermilk, and vanilla until well blended. Add wet mix to dry ingredients and fold to incorporate. The batter will be thick! Don’t worry, all is well.
  3. Next, assemble the crumble. Place butter, flour, brown sugar, 1 tablespoon maple syrup, and cinnamon together in a bowl, cutting the cold butter into the rest with a fork, mixing until small chunks form. Set aside.
  4. Pour half of the batter into a prepared pan that has been well greased. I used a medium-sided bundt pan, which worked out really nicely, but a loaf pan or a small casserole dish situation would also be clutch. After the first half of the batter has been poured, sprinkle the crumble all over the dish, and then top with the remaining batter.
  5. Bake cake for 30 minutes, or until a toothpick inserted comes out clean.
  6. Let cake cool while you assemble glaze (whisking milk and remaining 1/4 cup maple syrup into powdered sugar). If using a bundt pan, invert cake onto a wire rack to cool. Drizzle glaze over cake once it has completely cooled. Enjoy!

Recipe courtesy of Food52, www.food52.com

2Photo Credit: Ashley Cuoco

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Photo Credit: Ashley Cuoco