Is it weird that the thing I am most excited about for this weekend is the fact that the temperature will only get up in the 70’s and the lows are going to be in the 50’s? I can’t wait.
We’re running a race on Saturday morning (when it’s supposed to be 52 at the start!), and then I plan on taking advantage of the cooler weather by baking up all kinds of fall foods.
There are so many that I have wanted to try, but I haven’t wanted to turn the oven on. So, this weekend I’ll get to bake with the windows wide open and fresh, cool air moving through the house!
Of course, I’ll be baking with pumpkin. At my house, if pumpkin is present, maple is usually close by. Maple and pumpkin is probably one of my favorite fall combinations.
I love how those two flavors blend in this coffee cake. Cinnamon maple streusel is not only sprinkled on top but also in the middle. Maple syrup is also stirred into the batter to give it a little extra boost of flavor.
Now I need to make a pumpkin maple syrup for my coffee so I can really enjoy my favorite fall flavors while eating this pumpkin coffee cake!
- 1½ C white whole wheat flour
- 1½ C all-purpose flour
- 2½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ C sugar or granulated sugar substitute
- ¼ C brown sugar
- 2 eggs
- ½ C pumpkin puree
- 3 tbsp butter, melted and cooled
- ¼ C non-fat plain yogurt
- ¼ C maple syrup
- ¾ C non-fat milk
- ½ C brown sugar
- ¼ C all-purpose flour
- 1 tbsp cinnamon
- 2 tbsp butter, melted
- 1 tbsp maple syrup
- Preheat oven to 350. Lightly spray a 9x9 baking dish with non-stick cooking spray.
- In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- With a hand or stand mixer, beat together sugars and eggs until creamy. Add in pumpkin, butter, and yogurt. Beat until well-combined. Mix in syrup and milk on low until combined.
- Slowly add dry ingredients to wet ingredients. Mix in until just combined.
- Spread half of batter into prepared baking dish.
- Mix together streusel until mixture resembles coarse crumbs. Sprinkle half of streusel over batter. Top with remaining batter. Sprinkle remaining mixture over the top.
- Bake for 30-35 minutes or until toothpick inserted in the center comes out clean.
- Allow cake to cool for 15-20 minutes before cutting into pieces.
- Store leftovers in an airtight container.
Meg says
This looks amazing! I’m also super excited the temperatures are finally going to cool down. It was 92 here yesterday with a heat index close to 100 — definitely too warm to enjoy my favorite pumpkin spice latte!
Kelli @ The Corner Kitchen says
Can you hear that….it’s me singing with excitement for this coffee cake!! This just took over the #1 spot on my list of things to do this weekend.
Miss Messy says
Super combination! 🙂 Love this.
Julie @ Julie's Eats & Treats says
You aren’t weird! I think we are all feeling the excitement of fall…I just don’t get excited for winter 🙂 This coffee cake looks like a winner!
Ashley - bakerbynature says
Oh my gosh, this cake is like… just TOO awesome! I need it.
Rina@Itheecook says
This is my favorite time of year! Can’t wait to see all you yummy treats.
Georgia @ The Comfort of Cooking says
Jessica, this is one killer coffee cake! I think anyone lucky enough to eat this would agree. I should treat my in-laws to it when they visit later this month!
Anna (Hidden Ponies) says
I love coffee cake, and cinnamon is totally mandatory in my coffee cake opinion 🙂 Love this! Have fun with your race!
Stephanie @ Eat. Drink. Love. says
I want a huge slice of this cake for breakfast tomorrow!
Joanne says
I am also thrilled by this reprieve from the hot temps! I just couldn’t get back into pumpkin when it was 90 degrees out lol…but 70? That’s totally doable. This coffee cake is the perfect celebration of fall!
Ramona says
Bring on the fall flavors… love them!! What a great coffee cake.
Kristi @ My San Francisco Kitchen says
I bet this makes the house smell so good! Yummy 🙂
Emily @ Life on Food says
This will be happening soon. For me the weather just turned quite cool. It feels like fall and I cannot wait to use the oven more often.
Amy (Savory Moments) says
I love the addition of pumpkin to this coffee cake. It’s really perfect for a crisp fall morning with a hot cup of coffee.
Serena Bakes Simply From Scratch says
Mmmm.. I am loving pumpkin everything! Your Coffee Cake look perfectly moist and perfect start to the day with a cup of coffee!
Liz says
Looks great Jessica….I love the combo of the flavors too! Bring on Fall baking 🙂
Jennie @themessybakerblog says
Baking with the windows open is the best. This cake looks amazing. Now, if only I had some to go with my coffee this morning.
RavieNomNoms says
I love crumbcake! This looks perfect for the fall!
Alaina @ Fabtastic Eats says
I love this coffee cake! In general, I Love plain ol coffee cake, so this one sounds like such a fabulous dessert/snack/breakfast! haha
Stephanie {Clockwork Lemon} says
This looks divine! I cannot wait for the crisper air to start flowing through my house.
Kathy says
Looks delicious! I love when the weather starts to cool and I can bake and cook things like chili!