It’s that time of year, pumpkin everything! And why not, it’s delicious! And so is my super indulgent vegan upside down pumpkin coffee crumb cake recipe! Enjoy this pumpkiny time of the year!
Pumpkin Cake
- 2 cups all-purpose unbleached flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 1½ teaspoons nutmeg
- 1½ teaspoons allspice
- ½ teaspoon cloves
- ½ teaspoon fine sea salt
- 1 tablespoon finely grated fresh ginger
- ½ cup vegan sour cream
- ¼ cup soy milk
- ½ cup vegan butter, cool room temperature
- 1 cup firmly packed dark brown sugar
- ½ cup sugar
- 2 vegan eggs or replacer, lightly beaten
- 1 cup pumpkin puree
- 1½ teaspoons vanilla
Coffee Crumb Top
- 6 tablespoons flour
- 6 tablespoons white sugar
- 6 tablespoons packed brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons vegan butter, melted
Maple Glaze
- 2 tablespoons vegan butter
- 1¼ cup powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons maple syrup
- Grease and lightly flour a 10-inch diameter, 3-inch deep, 10- to 12-cup capacity, nonstick, plain coffee cake pan.
- Position a rack in the lower third of the oven and preheat oven to 350°.
- To make the topping, mix all the ingredients together and crumble with your fingers until a fine-crumbed mixture forms. Spoon into the bottom of the coffee cake pan and use a flexible spatula to distribute evenly.
- To make the cake, in a large mixing bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt. Whisk thoroughly for at least 30 seconds to completely distribute the leaveners. Stir in the grated fresh ginger. Reserve.
- In a small mixing bowl, whisk together the sour cream and milk until smooth. Reserve.
- Using a stand mixer fitted with the paddle, beat the butter and sugars together at medium speed until creamy and pale, scraping the sides of the bowl several times, about 5 minutes. Add the vegan eggs a little at a time, incorporating well after each addition.
- Add the pumpkin, a spoonful at a time, mixing briefly between additions, just to incorporate. The batter will break at this point and look curdled. Don’t worry, in this batter, it is not a problem.
- Add the dry ingredients in 3 batches, alternating with the sour cream and milk mixture, adding the final third of the flour last. Mix for a few seconds longer to ensure that all ingredients are incorporated. Remove the paddle attachment and finish the batter by folding it several times with a large flexible spatula. The batter should now look creamy and stable.
- Spoon the batter into the prepared pan and level the top with a flexible spatula.
- Bake in the lower third of a 350º oven for about 50 minutes, until the top springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean but moist. If the edges begin to pull away from the sides of the pan, pull the cake quickly out of the oven. Ideally, you want to pull the cake before this occurs. Over baking will cause the cake to be dry. The center temperature of the cake should read close to 210º on an instant-read thermometer and no higher.
- For the glaze, melt the butter in a small saucepan. Add the powdered sugar and stir it up – the butter will awkwardly soak into the sugar and that’s okay. Add the vanilla and maple syrup and stir it into a nice, smooth frosting, all while keeping it over medium low heat. If you need to, add a tiny bit more liquid to thin it out and stir until smooth. Set aside and re-stir before drizzling on cake.
- Remove the cake from the oven and let cool on a wire rack for 5 minutes only.
- While the cake is still warm, turn it upside-down onto a serving platter. If some bits of the coffee crumb mix cling to the pan, simply scoop them out with a flexible spatula and add them back to the top of the cake.
- Serve while still warm, drizzle with Maple Glaze. Enjoy!
