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Home Carrot Cake Cookies With Self Rising Flour

Pumpkin Coffee Cake Recipe

Ingredients

How to make it

  • Preheat the oven to 350F degrees. Generously spray a 9x9 or 8x10 baking pan with nonstick spray. Set aside.
  • Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a fork or your hands. Mix to create clumps and crumbs. Set aside.
  • Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cardamon together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, vanilla and yogurt together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
  • Bake the cake for 30 minutes. Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes. The cake takes 32 minutes in my oven.
  • Make the glaze: Whisk the confectioners' sugar and 1 Tablespoon of creamer/milk together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days. Cake may be frozen for up to 2 months.

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