Pumpkin Spice Coffee Cake
Ingredients:
Pumpkin Coffee Cake:
3 cups (375 grams) all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 cup white sugar or coconut sugar
1/2 cup butter or vegan butter, melted and cooled
3/4 cup pumpkin puree
2/3 cup room temperature nondairy milk (unsweetened) mixed with 1 teaspoon apple cider vinegar, set aside for a few minutes before adding
Pumpkin Spice Crumble:
3/4 cup white sugar or coconut sugar
1 cup (125 grams) flour
2 tablespoons pumpkin pie spice
1/2 cup butter or vegan butter, melted
Optional Drizzle:
1 cup powdered sugar
1 tablespoon milk or nondairy milk
Instructions:
Pumpkin Spice Crumble Topping:
In a small bowl, melt the butter or vegan butter. Add the sugar, flour, and pumpkin pie spice, and use a fork to mix until it resembles a crumble. Set aside.
Pumpkin Coffee Cake:
Preheat the oven to 350 degrees and grease or line a 9x9 baking dish with parchment paper.
In a large bowl, whisk together the melted (and cooled) butter or vegan butter, sugar, pumpkin puree, vanilla extract, and nondairy milk/apple cider vinegar mixture.
Add the flour, cornstarch, baking powder, and baking soda, and mix with a spatula until there are no more clumps of flour.
Cake Assembly:
Pour the batter into your baking dish and spread to reach the edges of the pan. Top with the pumpkin spice crumble.
Bake in the oven for 40-55 minutes, or until a toothpick comes out clean. Allow the cake to cool before adding the optional drizzle.
If adding the drizzle, mix together the powdered sugar and milk, and drizzle over cake before serving.
