Pumpkin Spice Coffee Cake

I only made two pumpkin recipes this fall. One was my mom’s pumpkin pie recipe for Thanksgiving (which I then enjoyed for the rest of the week because I did a solo, socially distant Thanksgiving thanks to the virus.) The other was this pumpkin coffee cake. And while nothing can beat mom’s pumpkin pie, I was preeetty pleased with how this coffee cake came out. Look, when you’re faced with a canned pumpkin shortage and you have to decide the two recipes you’re going to make for the year, the stakes are high! But if I had to do it over again, I totally would.

Pumpkin Coffee Cake

Ingredients:

FOR THE CRUMBLE:
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons
unsalted butter, melted

FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon pumpkin pie spice
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
4 ounces sour cream, at room temperature
2 large eggs, beaten

FOR THE GLAZE:
1/2 cup powdered sugar
2 tablespoons water

Directions:

Preheat your oven to 350 F. Grease a baking pan, then set aside.

Make the crumble first by combining all ingredients in a bowl with a mixer. Then set this bowl aside.

Make the cake next. In a large bowl, sift together the flour, powder, soda, salt, pumpkin pie spice, and sugars. In another bowl, combine the pumpkin, oil, sour cream, and eggs. Pour the wet ingredients into the dry ingredients and mix gently until combined.

Pour the cake batter into the greased pan. Top with the crumble, then bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Pull the pan from the oven and allow the cake to cool for 15 minutes/

While the cake cools, make the icing by combining the powdered sugar with water in a clean bowl. Use a spoon to drizzle the icing over the cake.

Serve with coffee or, my preference, espresso!

Woohoo! Now it’s officially time to move on to Christmas content. YAY!

Pumpkin Spice Latte At Home

Isn’t it wild to think about the fact that 10 years ago, the PSL wasn’t that big of a deal?! Nowadays, the sweet drink goes hand in hand with autumn. My hankering for pumpkin spiced lattes isn’t as prominent this year as it has been in years past, but it would be pretty much sacrilegious to not enjoy at least a few. I made my at-home PSL syrup (see hereand used my nespresso machine to brew some espresso and froth almond milk. Then I topped the whole thing with a sprinkle of pumpkin pie spice from Trader Joes, and that’s it! So easy, so festive.

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Really relying on this stuff to get me through my Monday, anybody else with me? My 6 a.m alarm felt extra evil today after such a nice weekend. We can do this, friends!