Hello, friends!
First, a little apology for being quiet around here! It’s been a couple of weeks since my appearance on Good Day, and I know I’ve been a little slow getting back to posting. Between the excitement of being on television, keeping up with life and my knee rehab, and getting back into the rhythm of baking, the days have gotten away from me a bit!
But you know what they say… there’s always something happening in the kitchen at Bohm Bakes!
And just in time for the changing season, I’m excited to introduce a new addition to the menu: Pumpkin Crumb Coffee Cake!
If there’s one thing I love about fall baking, it’s the warm, familiar flavors that make a kitchen feel like home. This coffee cake brings together everything I love about autumn baking: a tender, moist pumpkin-spiced cake, warm cinnamon notes, and a generous layer of buttery, sweet crumb topping.
It’s the kind of cake that belongs alongside your morning coffee, makes an afternoon treat feel a little more special, or gives you an excuse to slow down and enjoy a little something sweet.
And honestly, isn’t that what baking is all about?
At Bohm Bakes, I believe in baking from scratch, using familiar ingredients, and making the kinds of treats that bring people together. Whether it’s a favorite from the menu or something new coming out of my kitchen, I love sharing a little piece of homemade goodness with our community.
So, thank you for your patience while I’ve been catching up, and an extra big thank-you to everyone who watched, reached out, cheered me on, and continues to support this little baking adventure.
There’s plenty more coming out of the Bohm Bakes kitchen, and I can’t wait to share it with you!
Pumpkin Crumb Coffee Cake is officially joining the Bohm Bakes menu!
Until next time, keep your coffee warm, your kitchens cozy, and don’t forget to save room for something sweet.
With love and a little flour on my apron,
Mimi
Bohm Bakes
Making life sweeter, one recipe at a time.
Pumpkin Crumb Coffee Cake
Ingredients
- Topping
- • 1 1/3 cup (260g) granulated sugar
- • pinch of kosher salt
- • 1 1/3 cup (160g) All-Purpose Flour
- • 2 teaspoon ground cinnamon
- • 1/2 cup (56g) chopped pecans (optional)
- • 8 tablespoons/1 stick (114g) salted butter, melted
- Filling
- • 2/3 cup (140g) light brown sugar
- • 2 teaspoon ground cinnamon
- Cake
- • 2/3 cup (134g) canola oil
- • 4 large eggs, room temperature
- • 2 cups (400g) granulated sugar
- • 2 cups (426g) pumpkin purée
- • 2 teaspoon pumpkin pie spice, or 1 teaspoon cinnamon, and 1/2 teaspoon each ground ginger and nutmeg
- • 2 teaspoon kosher salt
- • 2 teaspoon baking powder
- • 3 cups (360g) All-purpose flour
Instructions
- Instructions:
- Preheat the oven to 350°F. Line with parchment paper or lightly grease a 9 x 15 pan.
- For the topping: Add the sugar, salt, flour, spice, and nuts to a medium bowl. Toss the ingredients with the melted butter until small crumbs form and all dry bits are combined. Set the topping aside.
- For the filling: Mix together the brown sugar and cinnamon.
- For the cake: In a large bowl, mix the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Scoop half the batter into the prepared pan, spreading it all the way to the edges.
- Sprinkle the filling evenly on top of the batter.
- Spread the remaining batter over the filling.
- Crumble the topping over the batter in the pan.
- Bake the cake until it's light brown on top, and a toothpick inserted into the center comes out clean, about 40 to 45 minutes.
- Remove the cake from the oven and allow it to cool for at least 20 minutes before cutting and serving.
- Optional: Mix a little powdered sugar, milk and vanilla into a runny and opaque paste then drizzle over the entire cake.
- Cut, and serve. Best when warm!
No Comments