Lunch Break: Pumpkin Coffee Cake with Chocolate Streusel and Crumb Topping
Tina Zaccardi – Great American Baking Show Season 4 Winner
Pumpkin Coffee Cake with Chocolate Streusel and Crumb Topping
Chocolate streusel and breadcrumb filling:
1 1/2 cups all-purpose flour
3 tablespoons of unsweetened cocoa powder
1 teaspoon of cinnamon
3/4 teaspoon kosher salt
10 tablespoons unsalted butter, melted
In a bowl, combine the flour, sugar, cocoa, cinnamon and salt.
Add the melted butter to the flour mixture and toss with a fork until the ingredients are incorporated. The mixture should be a little crumbly. Put aside.
Pumpkin Coffee Cake Dough:
1 cup all-purpose flour (1 cup)
1 cup cake flour (1 cup)
Â½ cup granulated sugar (1/2 cup)
â cup light brown sugar (1/3 cup)
2 teaspoons of baking powder
Â½ teaspoon of baking soda
Â½ teaspoon of salt
4 tablespoons of butter, cut into 1/2 “cubes
1/3 cup whole milk
2/3 cup canned pumpkin
1 large egg
4 tablespoons of vegetable oil
8 “square pan – buttered, floured and lined with parchment paper.
Preheat the oven to 350 degrees Fahrenheit.
Place the flours, sugars, baking powder, baking soda, salt and cinnamon in a large bowl (if using a hand mixer) or the bowl of an electric stand mixer. Mix over low heat for 10 to 20 seconds or until combined.
Add the butter to the flour mixture. Mix over medium-low heat for 2-3 minutes or until the mixture resembles cornmeal.
Combine the milk, pumpkin, egg and oil.
Add the pumpkin mixture to the flour / butter mixture and mix on low speed until just combined.
Spread half of the dough on the bottom of the prepared pan.
Cover the dough with 1/3 of the chocolate crumb mixture.
Cover the breadcrumb mixture with the remaining batter and spread evenly.
Sprinkle the remaining 2/3 of the breadcrumbs on top of the dough.
Bake 40 minutes or until a toothpick inserted into the cake comes out clean. Do not overcook, start checking at 35 minutes.
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