This recipe for Pumpkin Spiced Coffee Crumb Cake with Maple Glaze makes the lightest and most amazing, moist pumpkin cake you will ever come across.
It’s that time of year again when pumpkin spiced recipes are everywhere you look. Some people can’t stand it and others live for it. This recipe is for those of you who live for it!
These little cakes are really fabulous. Although I made them as mini cakes, this recipe can also be made as one larger cake by using a 9 inch pan and increasing the cooking time to 30 minutes.
After making these cakes, I took some to my trainer at the gym and he shared them with the fitness staff and they all raved about them! Later that night, my trainer text me asking for more. I was happy to oblige.
I’m now pretty popular with the staff and have been bringing them baked goods ever since. It’s the perfect set up. I can’t have it around the house so I take it to the gym and make the fitness staff happy.
It seems wrong doesn’t it? I mean bringing baked goods to a gym? But they’re all in such good shape they can probably burn it off in a minute so better them than me!
This beautifully moist, spiced cake is topped with a crisp, buttery cinnamon crumb and a maple glaze. It’s the perfect start to the fall season.
I made mine in a loose bottom cake pan, but you can easily use a muffin pan. Fill the sections half way with the batter.
Top with the crumb topping and bake.
Leave to cool on a wire rack before applying the glaze.
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Pumpkin Spiced Coffee Crumb Cake with Maple Glaze
This recipe makes the lightest and most amazing, moist pumpkin cake you will ever come across.
Ingredients
1½
cups
flour
1
cup
brown sugar
packed
1
teaspoon
cinnamon
1⁄2
teaspoon
ground ginger
1⁄4
teaspoon
nutmeg
1⁄8
teaspoon
ground cloves
1⁄2
teaspoon
allspice
1⁄2
teaspoon
salt
2
large eggs
1⁄2
cup
Pumpkin puree
1⁄3
cup
vegetable oil
1
tablespoon
milk
For the topping:
3⁄4
cup
flour
1⁄3
cup
brown sugar
1⁄2
cup
butter
1⁄2
teaspoon
cinnamon
For the glaze:
1⁄2
cup
powdered sugar
1
tablespoon
melted butter
2
tablespoons
maple syrup
Instructions
Preheat the oven to 375F/170C
Grease a twelve section mini cake pan or muffin pan.
For the cake:
Add all of the dry ingredients to a large mixing bowl. Mix in the pumpkin and eggs until combined. Mix in the oil and milk until smooth.
Add the batter evenly to the pan and set aside.
For the topping:
Add all if the ingredients to a food processor and pulse until combined.
Squeeze to form lumps and crumble over each cake.
Bake for 20 to 25 minutes, until a cake tester comes out clean, and the tops are nicely browned.
Let cool in the pan for 5 minutes before transferring to a wire rack.
For the drizzle:
Mix all of the ingredients in a small mixing bowl until smooth.
Drizzle over cooled cakes.
Nutrition Facts
Pumpkin Spiced Coffee Crumb Cake with Maple Glaze
Amount Per Serving
Calories 351
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 10g
50%
Cholesterol 50mg
17%
Sodium 192mg
8%
Potassium 96mg
3%
Total Carbohydrates 50g
17%
Dietary Fiber 1g
4%
Sugars 31g
Protein 3g
6%
Vitamin A
37.9%
Vitamin C
0.5%
Calcium
4%
Iron
8.6%
* Percent Daily Values are based on a 2000 calorie diet.
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