Pumpkin Coffee Cake
Fluffy pumpkin coffee cake. With a sweet glaze on top of a coffee crumble that pair well with the pumpkin fluff.
Servings: 10 people
Equipment
- 2 large bowls
- 1 small bowl
- 1 9x13 baking pan
- 1 wooden spoon or mixer
- 1 oven
Ingredients
Cake batter
- 3 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup oil
- 1 cup almond milk
- 2 tsp vanilla extract
Top Crumble
- 1/2 cup vegan butter
- 1/2 cup flour
- 1 1/2 cup brown sugar
Top Glaze
- 1 cup sugar
- 2 tbsp almond milk
- 1/2 cup vanilla extract
Instructions
- Preheat oven to 350
- First, add your your dry ingredients to your larger bowl. Flour, baking powder, salt, pumpkin spice, and sugar
- Mix all together
- Add in your wet ingredients. Pumpkin puree, oil, almond milk, and vanilla extract
- Mix all together and add your parchment paper or cooking spray to your pan. Then, add your batter.
- In another large bowl add your crumble ingredients. Vegan butter, flour, and brown sugar.
- Mix with your hands preferably. Then, add to the top of your batter on the pan.
- Place your cake in the oven for 40-45 minutes. until it is golden brown and dry from the inside
- While that is in the oven mix your glaze Mixter in a small bowl. Sugar, almond milk and vanilla extract.
- Once your cake if out the oven drizzle your glaze on top while it is still warm to melt your glaze.
- Once is it warm and not hot. Enjoy!