Pumpkin Spiced Coffee Cake
The Perfect Cake for This Time of Year…
Anyone who knows me knows my love for PSL’s. They symbol Fall to me and as soon as they are available I feel cosy and just want to hibernate at home. However, within the UK at least, the PSL availability in other forms of food is few and far between. Which is why I decided to create my own recipe for this pumpkin spiced coffee cake.
Now, this cake is not made with pumpkin puree. Within the UK, it’s not an ingredient that we can easily get a whole of. So, taking inspiration from the humble PSL, I decided to embrace the spices and the taste of something pumpkin-spiced. Plus, coffee cake is my absolute fave and I know you’re going to love it too. From the raves I was getting on Instagram when I shared it on my Instagram Stories, you guys are going to be making this as soon as you can!
INGREDIENTS.
CAKE.
2 1/2 cups of plain flour
3/4 brown sugar
2 tsp baking powder
pinch of salt
2 tsp ground cinnamon
1 tsp ground nutmeg
pinch of ground cloves
1 shot of espresso/ 1 pod of coffee
150g butter, unsalted
2 eggs
2 tsp vanilla
CRUMBLE.
1/3 cup of caster sugar
1/3 cup of brown sugar
1 1/2 cups of plain flour
pinch of salt
100g butter, unsalted
2 tsp ground cinnamon
pinch of nutmeg
VANILLA GLAZE.
1 cup of icing sugar
1 tbs maple syrup
3- 5 tbs double cream
PUMPKIN SPICED COFFEE CAKE.
Preheat the oven to 200 degrees. Line your medium-sized cake tin with paper and put to onside. Next, in a large bowl, whisk flour, sugar, baking powder, salt and spices. Mix in the butter until the mixture is crumbly. Next, add your warm espresso and mix together. Now, add your eggs and vanilla and mix. Add your lovely mixture to your cake tin.
Now for the crumble. For this, mix your sugars, flours, salt and spices. Add the butter and mix together until the mixture is crumbly. You want a strong crumble, so add more flour if you needed. once you got that mixture’s texture perfect, add on top of your cake. Add your cake to your oven and bake for 30- 45 minutes or until you can poke your cake with a knife through the middle and it comes out clean.
While the batter is cooking, it’s time to make your glaze. In a small bowl, combine your icing sugar and maple syrup. Add your double cream slowly, a spoon at the time. You may add more to take some away, depending on how thick you want the glaze. five spoons for me is a perfect thickness for myself.
Once your cake is cooked, take out and leave on a cooling rack. After 30 minutes or when it’s cooled but still warm, add your glaze and leave to further to cool down. Serve with coffee and a cosy blanket.