Pumpkin Coffee Cake

Description

Soft and tender on the inside, with a cinnamon ribbon that sneaks through the middle and a golden, crumbly topping that crunches just right. The secret? A swirl of Icelandic Provisions Cold Brew Coffee Skyr folded into the batter. And what's better? Our Cold Brew Coffee Skyr is made in partnership with Iceland's beloved coffeehouse chain Te & Kaffi, so there's a taste of home in every bite!

Ingredients

Crumb topping:

3/4 Cup

All-purpose flour

1/2 Cup

Light brown sugar, packed

1/2 Teaspoon

Pumpkin pie spice

1/4 Teaspoon

Kosher salt

4 Tablespoon

Melted butter (1/2 stick)

Cinnamon Ribbon:

3 Tablespoon

Light brown sugar

2 Teaspoon

Cinnamon

Cake:

1/2 Cup

Vegetable oil, plus more for greasing the pan

Eggs, room temperature

1/4 Cup

Icelandic Provisions Cold Brew Coffee Skyr

15 Ounces

Pumpkin puree can

1 Cup

Granulated sugar

3/4 Cup

Light brown sugar

1 Teaspoon

Vanilla bean paste or extract

2 Cup

All-purpose flour

2 Teaspoon

Pumpkin pie spice

1 Teaspoon

Baking powder

3/4 Teaspoon

Salt

1/2 Teaspoon

Baking soda

Recipe

Step 1

Preheat the oven to 350F. Oil a 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.

Step 2

Make the crumb topping and cinnamon ribbon: In a small bowl combine the flour, brown sugar, pumpkin pie spice, and salt for the crumb topping. Add the melted butter and toss with a fork to create large crumbs. Set aside. In a separate small bowl stir together the cinnamon ribbon ingredients and set aside.

Step 3

Make the cake: In a medium bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix to combine. In a separate large bowl, add the vegetable oil, eggs, skyr, pumpkin, granulated sugar, light brown sugar, and vanilla. Whisk to combine until everything is incorporated. Add the dry ingredients to the pumpkin mixture and use a rubber spatula to fold until combined.

Step 4

Assemble the cake: Add half of the batter into the prepared pan and add the cinnamon ribbon mixture overtop. Add the remaining batter and smooth into an even layer. Sprinkle the crumb topping on top, place the loaf pan on a baking sheet, and transfer to the oven to bake for 60-75 minutes, until a skewer inserted into the center comes out clean with a few moist crumbs. Let cake cool in the pan for 20 minutes, then use the parchment paper overhang to remove and place on a wire rack to cool completely. Slice and enjoy!