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This hearty Pumpkin Maple Coffee Cake is the perfect Autumnal accompaniment to your afternoon coffee! Full of flavour and topped with a crunchy oat mixture, it's so moreish you won't want to share!
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Pumpkin Maple Coffee Cake

This hearty Pumpkin Maple Coffee Cake is the perfect Autumnal accompaniment to your afternoon coffee! Full of flavour and topped with a crunchy oat mixture, it's so moreish you won't want to share!
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 10
Author Annie N

Ingredients

  • FOR THE OAT TOPPING:
  • 1/2 stick (56g) unsalted butter, cold and cubed
  • 1/4 cup (50g) light brown sugar
  • 1 cup (80g) rolled oats
  • 1/2 cup (70g) plain/all-purpose flour
  • 1 tbsp maple syrup
  • FOR THE CAKE:
  • 1 stick (113g) unsalted butter, at room temperature
  • 1 cup (200g) light brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 2 cups (280g) plain/all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Pinch of salt
  • 2 tsp baking powder
  • 1 cup (240g) pumpkin purée
  • 5 tbsp maple syrup
  • FOR THE MAPLE ICING (OPTIONAL):
  • 6 tbsp icing/powdered sugar
  • 1 tbsp maple syrup
  • 1/2-1 tbsp milk, I used oat milk

Instructions

  • Preheat the oven to 180C/350F and line an 8 or 9 inch round cake pan with grease proof paper. I like to spray the base and sides with Wilton Bake Easy/cooking spray to make doubly sure my cake won't get stuck! I find a springform much easier to use, but loose bottom or a tin without a removable base is fine too. If using a cake tin without a removable bottom, make sure to add a strip of grease proof paper across the base of the tin, with enough overhang to lift the cake out.
  • Make the oat topping first: Place butter, sugar, oats, flour and maple syrup into a medium sized bowl and use your fingers to rub the mixture together. Continue until you have a coarse breadcrumb texture. Some larger and some smaller lumps are perfect. Leave to one side.
  • Make the cake: Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy. This will take around 2 minutes on high speed, the mixture will pale slightly when done.
  • Scrape down the sides as necessary and add the eggs. Mix on medium speed until well incorporated and smooth.
  • Add in the flour, spices, salt and baking powder and mix on low until the mixture starts to come together. Then add the pumpkin purée and maple syrup. Continue to mix on low until everything is incorporated, then turn the speed up to medium for 20-30 seconds to make sure everything is well combined and there are no lumps of flour or pumpkin.
  • Tip the cake mixture into your prepared pan and smooth into an even layer. Spoon or sprinkle the oat mixture on top of the cake. There should be more than enough to completely cover the cake. I love my cakes to have loads of topping, but you can use slightly less if you'd rather. Simply scatter any leftover topping onto a baking tray and bake for 10-12 minutes at 180C. You'll basically end up with granola, eat by the handful or sprinkled on yoghurt etc.
  • Place the cake into the oven for 30 minutes at 180C/350F. Check the cake at this point and if it is risen and golden, turn the oven down to 160C/325F and bake for another 25-30 minutes, until an inserted skewer into the centre comes out clean. If the cake isn't quite done rising/browning after 30 mins, leave it at 180C/350F for another 5-10 mins before turning down to 160C/325F for 20-25 mins.
  • Once the cake is baked, leave to cool for at least 30 minutes before attempting to remove from the cake pan. If you want to, serve the cake warm from the oven. Alternatively, leave the cake to cool completely, before transferring to a plate.
  • Make the optional maple syrup icing: Place 6tbsp of icing/powdered sugar into a small bowl and add 1tbsp maple syrup. Mix and add 1/2tbsp of milk. Continue to mix until there are no lumps and you have a consistency that will freely drizzle off of a spoon, but stick to the cake and not run straight off. When you lift your spoon out of the bowl, it should coat the spoon and drizzle into the bowl, with a visible ribbon that goes after 5-10 seconds. If required use the remaining 1/2tbsp milk.
  • I like to drizzle diagonally across my cake, making sure to drip it off the edges too. I think it just looks nicer this way, but you can drizzle it on any way you like. Leave to set up for 10-15 minutes before slicing into wedges and serving.
  • Pumpkin Maple Coffee Cake will keep covered, in the fridge for 6 days, or at room temperature for 4 days.