Pumpkin Maple Coffee Cake

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Pumpkin Maple Coffee Cake

Actually, to substitute canned pumpkin you would want to bake a small pie pumpkin until it is soft when pricked with a fork (take out the seeds before or after baking). Let it cool a bit then scrape the flesh from the skin and puree it in a food processor or blinder. Measure out 2 cups of puree to replace the one can of pumpkin puree. Enjoy!

INGREDIENTS

FOR THE CAKE:

1/4 cup unsalted butter — melted and cooled to room temperature
2 tablespoons nonfat plain Greek yogurt or nonfat vanilla Greek yogurt — at room temperature
1/4 cup packed light or dark brown sugar
1/4 cup pure maple syrup
1 15-ounce can pumpkin puree
3 large eggs — at room temperature
1 teaspoon McCormick Pure Vanilla Extract
3/4 teaspoon McCormick Maple Extract
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 teaspoons McCormick Pumpkin Pie Spice
1 teaspoon McCormick Ground Cinnamon
1 1/2 cups white whole wheat flour
1 cup all-purpose flour

FOR THE MAPLE GLAZE:

1 tablespoon unsalted butter
3/4 cup powdered sugar
1 tablespoon pure maple syrup
1/4 teaspoon McCormick Maple Extract
1 teaspoon milk — any kind you like; I used unsweetened almond milk

FOR THE CRUMB TOPPING:

1/2 cup all-purpose flour
3 tablespoons light or dark brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter — melted

Instructions

Frist Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x9-inch square baking dish with nonstick spray.
In a large, mixing bowl, place the butter, Greek yogurt, brown sugar, and maple syrup. Whisk to combine.
Then Stir in the pumpkin, eggs, vanilla extract, and maple extract until smooth and well combined.
Sprinkle the baking powder, salt, pumpkin pie spice, and cinnamon over the top. Then, sprinkle on the whole wheat flour and all-purpose flour. By hand, stir just until the flour disappears. Scrape into the prepared baking dish and smooth the top.
Then Prepare the crumble: In a small mixing bowl, combine the all-purpose flour, brown sugar, and cinnamon.
Pour the butter over the top, then with a fork (or your fingers), stir together until crumbs form. Sprinkle over the top of the cake.
Then Bake the cake for 35 to 38 minutes, until the center of the cake is set and springs back lightly when touched and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and allow the cake to cool.
Prepare the glaze: Melt the butter in a microwave-safe bowl or small saucepan. Stir in the powdered sugar. Once it is as combined as it can be (it will still be dry and clumpy), whisk in the maple syrup and maple extract. If you have any trouble combining them, microwave the bowl in short 15-second bursts (or heat on the stove over medium low) until you have a smooth frosting. Stir in the milk and try not to eat the whole bowl with a spoon. If you’d like a glaze with thinner consistency, add additional milk 1 teaspoon at a time until your desired consistency is reached.
Then Drizzle over the top of the cake. Slice and dive on in!
Enjoy It !