This coffee cake is the ideal way to start a fall morning — it’s warmly spiced, soft, crumbly and full of the delicious flavor of pumpkin. I have to be honest here. When I get a recipe idea in my mind, more often than not, it turns out as I’d hoped it would. Not this time — however, the result was amazing, just not what’ I’d expected.
I did not set out to make a coffee cake. Nope, I set out to make blondies — pumpkin blondies.
Science and math have never been my thing, nor will they ever be. To be clear, my 11-year-old-son knows not to come to me for help in these areas, and in fact, he would be the one helping me! Baking is all about science, which ironically has been (part) of my thing.
This is just one blend of many possibilities.
Upon having my first bite of this recipe, that I was thinking would taste like a dense, chewy and pumpkin-y blondie, without skipping a beat, I thought . . . “this is coffee cake!” It was light, fluffy and soft, with a lovely caramel crispiness throughout. Without question, this was coffee cake! Was it the amount of eggs, baking soda, or temperature of the oven? I have no idea!
Remember, I’m not a scientist! What I do know is that it’s absolutely fantastic and should be proudly served to you guests who will no doubt, be wowed! Promise!
- 2 cups all-purpose gluten-free flour
- 1 teaspoon each: ground cinnamon, ground cloves, ground ginger, ground cardamom
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups packed golden brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup pumpkin purée
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 recipe (approximately 1 cup) Salted-Spiced Caramel, room temperature or slightly warmed so that it's pourable (the recipe is here)
- Preheat the oven to 350 degrees F, and adjust a rack to the center.
- Line a 9 X 13 X 2-inch baking dish with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
- In a large mixing bowl, combine the flour, the four spices, baking soda, and salt. Set aside.
- In another large mixing bowl, mix the sugar with the butter. Once it's blended together, add the pumpkin and mix to combine. Then whisk in the eggs and vanilla, and beat just until everything is smooth.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix only long enough to blend everything together evenly.
- Pour half of the batter into the parchment-lined baking dish. Then drizzle half of the Salted-Spiced Caramel evenly over the entire surface. Add the remaining batter over this, and then drizzle with the remaining caramel on top. Now take a long wooden skewer (or long toothpick), and stick it about 1 to 2-inches into the the batter -- swirl it around, working your way over the entire contents in the dish.
- Bake in the preheated 350 degree F oven, just until it begins to turn golden and is set, about 45 minutes. (It should no longer jiggle when you move the dish around.)
- Let it cool in the dish for at least 45 minutes before serving.
I like Bob's Red Mill and Trader Joe's gluten-free flour.