Friday, November 28, 2014

Recipes: Iced Pumpkin Coffee Cake

There is nothing more quintessentially autumnal than pumpkins.
There's no escaping it. Pumpkin spiced latte mania at Starbucks, roasted spiced pumpkin seeds where Halloween jack-o'-lanterns go to die, pumpkin pie for Thanksgiving... you get my drift. For Thanksgiving this year, forego the standard pumpkin pie and make this divine iced pumpkin coffee cake (adapted from here) instead. It'll not only go over well with the family with its crumbly, moist pumpkin goodness, but will also taste much better the morning after with a piping hot cup of coffee that'll fuel you for the Black Friday rush.


What You'll Need (serves 8):
  • 2 cups (250 grams) of all-purpose flour
  • 1 1/2 tsp of baking powder
  • 1/2 tsp of salt
  • 2 tsp of ground cinnamon
  • 1/2 tsp of ground pumpkin pie spice (you can substitute nutmeg for this but I decided to get all seasonal)
  • 1/4 tsp of ground cloves (I freshly ground my cloves) 
  • 1 cup (244 grams) of pure pumpkin purée
  • 1/2 (100 grams) cup of dark brown sugar
  • 1/2 cup (120 ml) of sunflower oil (you can use vegetable oil instead)
  • 1/4 cup (82 grams) of honey (you can substitute maple syrup)
  • 1/4 cup (60 ml) of low-fat milk (you can substitute buttermilk for ultimate moistness)
  • (crumb topping) 1/2 cup (62 grams) of all-purpose flour
  • (crumb topping) 4 tbsp (60 grams) of cold unsalted butter (I used sweet unsalted butter)
  • (crumb topping) 1/2 cup (100 grams) of dark brown sugar
  • (crumb topping) 1/4 tsp of salt
  • (crumb topping) 2 tsp of ground cinnamon
  • (glaze) 1 cup of sugar (you can use powdered sugar for a lighter consistency)
  • (glaze) 1 tbsp milk

What You'll Do:
  1. Preheat the oven to 180ºC (350ºF). 
  2. FIRST! Make the crumb topping:
    1. Mix the flour, brown sugar, salt, and cinnamon together in a bowl. Add the cold butter in with a fork. Mix it all around to make it clumpy. Set aside. 
  3. SECOND! Make the cake: 
    1. Mix the flour, baking powder, salt, cinnamon, ground pumpkin pie spice, and ground cloves together in a bowl. 
  4. THIRD! In a separate bowl, mix pure pumpkin purée, brown sugar, oil, honey and milk together. 
  5. Combine the wet bowl ingredients with the dry bowl ingredients until they are barely mixed together, but make sure not to over mix. 
  6. Pour the very thick batter into a baking pan, spreading the love around into an even surface.
  7. Take the crumb topping and gently press into the batter on top.
  8. Bake for 30 minutes. Stick a toothpick in to check for doneness (clean toothpick = done; wet toothpick = needs 5 more minutes.
  9. FOURTH! While baking, mix the sugar and milk together to make the glaze. Use a fork to vigorously mix until smooth.
  10. When cake is done, let sit for 10 minutes. 
  11. Drizzle the glaze over the cake.

CRUMB TOPPING INGREDIENTS:
Mix it really well!


CAKE INGREDIENTS:

GLAZE INGREDIENTS MIXED; whip it with vigor!
 Pour the cake batter into the tin, press the topping mixture above, and bake. 
 Drizzle that vanilla glaze on top.
 And DONE
YUMZ x 100000000

If the sheer amount of ingredients are daunting, seriously, don't sweat it. On a scale of 1 to 10, 1 being idiot cook and 10 being master chef, I am a -2, so if I can follow these instructions and come out with a finished product that is beyond delicious, you can too. This coffee cake doesn't require yeast to rise or any elaborate baking tools, not even a whisk!, so I'm confident that you can crank these out!

I hope you had a wonderful Thanksgiving and survive the food coma/Black Friday rush!

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