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Caramel Chai Pumpkin Coffee Cake

Caramel Chai Pumpkin Coffee Cake - featured image
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A moist and flavorful pumpkin coffee cake swirled with cinnamon, topped with a nutty pecan crumb, and finished with luscious salted caramel sauce.

Ingredients

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  • ⅔ cup (95g) all-purpose flour
  • ¼ cup (25g) finely chopped pecans
  • ⅓ cup (70g) packed light brown sugar
  • ⅛ teaspoon salt
  • 5 tablespoon (70g) unsalted butter, melted and cooled
  • ¼ cup (55g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ tsp ground cardamom (optional)
  • 1 teaspoon (2g) cocoa powder (natural or Dutch-process – both work fine)
  • 1 ½ cups (215g) all-purpose flour
  • 1 teaspoon Chai spice blend
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) pure pumpkin puree
  • ½ cup (120ml) full fat sour cream
  • ¾ cup (165g) packed light or dark brown sugar
  • ⅓ cup (80ml) sunflower oil
  • 1 large egg
  • ½ teaspoon (5ml) pure vanilla extract
  • 1 x Recipe for Salted Caramel Sauce
  • 2 tablespoon pumpkin seeds for topping

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line an 8×8-inch square baking pan with parchment paper, allowing the paper to hang over the sides about 2 inches for easy removal.
  3. Make the crumb topping: Combine the ⅔ cup flour, chopped pecans, ⅓ cup brown sugar, and ⅛ teaspoon salt in a bowl.
  4. Mix until evenly blended.
  5. Add the cooled melted butter to the crumb mixture.
  6. Rub the butter into the dry ingredients evenly until it forms soft crumbs.
  7. Cover the bowl with the crumb topping and set aside.
  8. Make the cinnamon sugar swirl mixture: Combine the ¼ cup brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon cardamom (if using), and 1 teaspoon cocoa powder in a small bowl.
  9. Stir until well combined and set aside.
  10. Make the pumpkin batter: In a medium bowl, combine the 1 ½ cups flour, Chai spice blend, baking powder, baking soda, and ½ teaspoon salt.
  11. Whisk these dry ingredients to blend evenly.
  12. In a large bowl, combine the pure pumpkin puree, full-fat sour cream, ¾ cup brown sugar, sunflower oil, large egg, and pure vanilla extract.
  13. Whisk these wet ingredients until smooth.
  14. Add the dry ingredients mixture to the wet ingredients.
  15. Gently fold them in using a rubber spatula until just combined. Do not overmix.
  16. Spread two-thirds of the pumpkin batter evenly into the prepared pan.
  17. Sprinkle the cinnamon sugar swirl mixture evenly over the top of the batter to cover it entirely.
  18. Dollop the remaining pumpkin batter on top of the cinnamon sugar layer.
  19. Gently spread the remaining batter out evenly over the cinnamon layer.
  20. Crumble the prepared crumb topping over the batter in an even layer.
  21. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  22. Transfer the pan to a wire rack.
  23. Let the cake cool completely in the pan.
  24. Once completely cooled, drizzle generously with the Salted Caramel Sauce.
  25. Sprinkle with pumpkin seeds if desired.

Notes

Ensure your butter for the crumb topping is melted AND cooled to prevent a greasy or dense crumb.
Do not overmix the cake batter; mix just until the dry ingredients are incorporated for a tender cake.
Use pure pumpkin puree, not pumpkin pie filling, for the correct flavor and texture.
Allow the cake to cool completely before drizzling with caramel for the best results and to prevent the caramel from soaking in too much.
Store leftovers in an airtight container for optimal freshness.

Find it online: https://sweetcraftrecipes.com/caramel-chai-pumpkin-coffee-cake/