Pumpkin Coffee Cake

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A new favorite.  To be repeated every year when the leaves turn crunchy and the mornings turn frosty, or at least when the calendar says that they should.  Living in Zambia means that we must find our sense of holiday where we can, and one of my favorite places to do that is the kitchen!  How lucky I am to have a houseful of boys to bake for :).

This is basically pumpkin bread with streusel topping.  It is a coffee cake because it’s flatter, baked in a pan, and can be eaten a little more ceremoniously with a knife and fork.  MMM!!  Everyone liked it, our guards like it too.  More people to bake for!

Iced Pumpkin Coffee Cake (from Sally’s Baking Addition, http://sallysbakingaddiction.com/2013/09/22/iced-pumpkin-coffee-cake)

Streusel Topping

  • 1/2 cup flour
  • 1/4 cup (4 Tbsp or 60 grams) salted butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Pumpkin Coffee Cake

  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin
  • 3/4 cup brown sugar
  • 1/2 cup
  • 1/4 cup milk

Vanilla Glaze

  • 1 cup confectioners’ sugar
  • 1-2 Tablespoons buttermilk

Preheat the oven to 350F degrees. Line a 9×9 baking pan with parchment and set aside.

Streusel:  Mix flour, brown sugar, salt, and cinnamon together.  Cut in the butter and mix to create clumps and crumbs. Set aside.

Cake: Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl.  In a separate bowl, whisk the pumpkin, brown sugar, oil, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick.  Spoon/pour the batter into the prepared baking pan. Spread to make an even surface.  Pour the crumb topping evenly on top and gently press down into the batter.

Bake the cake for 30 minutes.  Check the cake’s doneness with a toothpick.

Glaze:  Whisk the confectioners’ sugar and 1 Tablespoon of milk together until smooth. Add more milk to thin, if desired. Drizzle over cake.  Can be stored at room temperature or in the refrigerator for up to 3 days.

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