Pumpkin Coffee Cake

…with brown sugar glaze.

How good does that last bit sound?!

I still haven’t found a muffin pan. I have the most amazing little pirate cupcake cases and paper pirates on sticks to put in them…

Thank you Father Christmas!

Thank you Father Christmas!

…and I can’t bake with them because apparently no one in Malta bakes cupcakes! Gah! This means I still haven’t tried these. Which makes me a little bit sad.

So until then I shall make tray bakes instead. Which makes me happy, yay!

I may have mentioned before how much I like pumpkin? And that even if the Maltese don’t do cupcakes, they sure do pumpkin – there is tons of it and its super cheap. AND you can buy it in segments!

A little small for Cinderella's carriage...lets eat it instead

A little small for Cinderella’s carriage…lets eat it instead

I usually make coffee cake as a go to sponge as Victoria sponge can just be a little too tame for me. And the OH has a serious thing for coffee too.

A tasty pear

A tasty pear

The following is a combination of the two above, kind of a sponge cake but also kind of a fruit loaf. But square, and with brown sugar glaze on top.

Pumpkin Coffee Cake

250g pumpkin puree, 200g self raising flour, 150g light brown sugar, 100g butter, 2 eggs, 1.5 tsp baking powder, 2 tbsp instant coffee

Brown Sugar Crumb: 1/2 cup brown sugar, 1/2 cup plain flour, 4 tbsp melted butter (I know I normally hate cups but this is a ratio thing and not weight so is not sooo important)

Brown Sugar Glaze: 100g brown sugar, 50g granulated sugar, 1 tsp ground ginger, 75ml extra thick double cream

First make the pumpkin puree. This is best done in large batches and can be frozen or used in other things such as pasta sauces, or gnocchi. Roast the pumpkin in large slices until the flesh is soft enough to mash with a fork. Using a food processor, blend the pumpkin until very smooth, adding a little water if necessary to keep it moist. Weigh out 300g for this recipe, then pop the rest in the fridge for later, or label and freeze.

Line a brownie pan with greaseproof and lightly grease with butter. Heat the oven to 180 C. Cream 100g butter with 150g of light brown sugar until pale and fluffy. Add the eggs one at a time. Don’t worry if it splits, it’ll come together again when the flour is added. Fold in the flour and baking powder, incorporating plenty of air. Mix the instant coffee into the pumpkin puree then fold into the cake batter until just combined. Pour mix into the brownie pan.

To make the brown sugar crumb mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use fingers to sprinkle over the top of the batter in the pan.

Try to wait until its cooked before you eat it huh?!

Try to wait until its cooked before you eat it huh?!

Bake at 180 C for approximately 30-40 minutes or until a skewer comes out clean.

For the glaze, combine the other 100g brown sugar, 50g granulated sugar, 1 tsp all spice, and the double cream in a saucepan and bring to a simmer. Remove from heat and stir until all the sugar is dissolved.

When cake is finished baking, poke holes in the top with a skewer. Pour the glaze over the cake, making sure to cover it all. Serve it warm with vanilla ice cream and remember to thank me for your sugar coma when you can’t get to the gym 🙂


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