Pumpkin Coffee Cake with Chai Glaze

Pumpkin Coffee Cake with Chai Glaze

Pumpkin Coffee Cale

Happy Thanksgiving everyone! I am writing this post from snowy Connecticut. It’s been a while since I’ve been here and I just realized I haven’t really been around snow in 1.5 years! We are getting ready for the thanksgiving feast and I just cannot wait!
When I moved to the US in 2006 to attend college in Boston, I had never really experienced four seasons before. Hong Kong has two seasons: humid and less humid (calling it dry is a stretch). And so in Fall 2006 I discovered golden tree-lined streets, daylight savings (learning that the sun setting at 4 pm was normal) and finally pumpkin everything. This year I am all about any type of squash. Earlier this month I decided that I would make my first pumpkin cake. I love spices like cloves, cinnamon, nutmeg and wanted to make a light chai glaze to compliment the cake.
I made this in a bundt pan because it gives a beautiful result, but feel free to make it in a normal cake pan or event loaf pan.

Pumpkin Coffee Cake with Chai Glaze
Serves 8
Prep time:  30 min
Cook time: 30 min

INGREDIENTS:

For the cake:
cups of flour
tsp. of baking soda
1/2 tsp. of baking powder
1/2 tsp. of salt
1/2 tsp. of cinnamon
1/2 tsp. of cloves
1/2 tsp. of all spice
1/2 tsp. of ginger

1 can (1 1/2 cups) of packed pumpkin purée
1/2 cup of brown sugar
1/4 cup of vegetable oil
1/4 cup of maple syrup
1/4 cup of buttermilk
1/2 tsp. of vanilla extract

For the crumble:
4 tbsp. of butter, cold
1/3 cup flour
2 tbsp. of brown sugar
1 tsp. of cinnamon
1 tbsp. of maple syrup
For the glaze:
1/3 cup of maple syrup
1 pinch of cinnamon
1 pinch of cloves
1 pinch of ginger
1 pinch of cardamon
1/2 cup powdered sugar
tbsp. of milk 
DIRECTIONS:

Preheat oven to 350° F (180°C).
In a large bowl, mix flour, baking soda, baking powder, salt and all the spices together. Set aside.
For the cake:
In a medium bowl, mix pumpkin puree, brown sugar, oil, syrup, buttermilk (homemade recipe here), and vanilla extract. Add the wet mix to the bowl of dry ingredients and fold.
For the crumble:
Place the cold butter (broken down into small chunks), flour, brown sugar, cinnamon and one tablespoon  of maple syrup together in a bowl. Break down the butter and mix well so the crumble is homogeneous. Set aside.Grease a bundt pan with butter and pour in half of the batter. You can use another pan if you like but the bundt pan makes a very pretty cake.
Sprinkle the crumble throughout and top with the remaining batter.
Bake cake for 30 minutes.
For the glaze:
In a small bowl, whisk the milk, the spices and the last 1/4 cup of maple syrup with the powdered sugar.When the cake is done and a toothpick or knife comes out clean, invert the cake on a cooling rack and let it cool. Once completely cool (not even a little warm), drizzle the glaze over.
 

Storage:
Will keep for a few days if you have the strength to not eat it all in one sitting.

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