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Maple Pumpkin Coffee Cake

Maple Pumpkin Coffee Cake

Tis the season for pumpkin spice and everything nice. I can’t speak for any of you, but as far as I am concerned this is the best time of year for baking! There are two flavours I absolutely love, pumpkin and maple. This Maple Pumpkin Coffee Cake is a perfect showcase for both.

It is fairly simple to make. Just three bowls, a stand mixer, and a spring form pan has you well equip to make it happen. Takes little time prepare with the hardest part being the 45 minute wait for it to cook.

Maple Pumpkin Coffee Cake

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Serves: 8 Prep Time: Cooking Time:

Ingredients

    2. 9" Springform Pan 
  • Batter:
    2. 1 1/2 Cups of All Purpose Flour
    4. 2 Tsp of Baking Powder
    6. 1/2 Tsp of Baking Soda
    8. 2 Tsp of freshly ground Cinnamon
    10. 1 Tsp of ground Ginger
    12. 1/2 Tsp of freshly ground Nutmeg
    14. 1/2 Tsp of Kosher Salt
    16. 1/2 Cup of European Butter room temperature
    18. 1 Cup of medium dark Brown Sugar
    20. 2 large Farm Fresh Eggs
    22. 1/2 Cup Pumpkin Puree 
    24. 1/2 Cup of Ricotta
  • Streusel:
    2. 1/3 Cup of All Purpose Flour
    4. 1/2 Cup of Maple Sugar
    6. 1 Tsp of ground Cinnamon
    8. 1/4 Tsp of Kosher Salt
    10. 6 Tbsp of European Butter (cold, cubed)
    12. 1 Cup of Blanched Almond Slices (variation: toasted walnut or pecan pieces)
  • Glaze:
    2. 1/2 Cup of Confectioners Sugar
    4. 1 1/2 Tsp of Maple Liqueur 
    6. 1/2 Tsp of Maple Extract 

Instructions

  1. Preheat your oven to 350°
  2. Spray your springform pan with non-stick spray and set aside.
  3. Make the streusel by adding all ingredients to a small bowl and use a pastry cutter to blend in the cold flour. Blend well until you have a consistently crumbly mixture. Set aside. 
  4. To prepare the batter, using a mixing bowl for stand mixer, add the brown sugar and butter. Beat until combined scraping the bowl at least once. It should be light in color and “whipped” in texture. 
  5. Add the eggs to the batter mixture one at a time mixing thoroughly until combined before adding the next one. Add the pumpkin and ricotta to the mixture and blend to combine. 
  6. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir to combine and then add to the liquid batter mixture. Mix just until combined. 
  7. Add half of the batter to the pan and spread it evenly. Sprinkle half of the streusel topping over the prepared  batter in the pan, and top with remaining half batter in dollops. Be careful when spreading to do so gently as to not disturb the streusel layer. Finish the assembly by spreading out the remaining streusel topping evenly over the top of the cake. 
  8. Bake for 45 minutes testing the cake with a toothpick to see if it comes out clean. 
  9. Remove from oven and cool. 
  10. Meanwhile, combine the glaze ingredients. 
  11. Once cake has cooled too warm, slice, drizzle with glaze, and serve. 

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