Article: Pumpkin Spice Coffee Cake with Amaretti Crumble

Pumpkin Spice Coffee Cake with Amaretti Crumble

Name: Pumpkin Spice Coffee Cake with Amaretti Crumble
Ingredients: 1 cup amaretti cookies; 1/2 cup flour; 1/2 cup packed light brown sugar; 1/2 tsp ground cinnamon; 6 tsp unsalted butter, cubed; 1 3/4 cups flour; 1/2 tsp ground cinnamon; 1 tsp baking soda; 1 tsp baking powder; 3/4 tsp salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 1/4 cups sugar; 3 eggs; 3/4 cup pumpkin puree; 1/4 cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup; 1 Tbsp amaretto liqueur; 1 tsp vanilla extract; 1/4 cup unsweetened vanilla almond milk (or regular milk); 1/2 cups sliced almonds, toasted

Once you try this pumpkin spice coffee cake, it will quickly become a family favorite. It’s wonderfully dense and moist at the same time, with a delicate crunch from both slivered almonds and a crumbled amaretti topping.

Recipe by caligirlcooking.com

Ingredients

FOR THE AMARETTI CRUMBLE:

1 cup amaretti cookies
1/2 cup flour
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
6 tsp unsalted butter, cubed

FOR THE CAKE:

1 3/4 cups flour
1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
3 eggs
3/4 cup pumpkin puree
1/4 cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
1 Tbsp amaretto liqueur
1 tsp vanilla extract
1/4 cup unsweetened vanilla almond milk (or regular milk)
1/2 cups sliced almonds, toasted

Directions

Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch springform pan. Cut a piece of parchment paper into a 9-inch circle and place it in the bottom of the greased pan. Set aside.
Now, make the crumble. Combine all crumble ingredients in a food processor and pulse until ingredients are incorporated. Set aside.
Next, sift together the flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl.
Place butter in the bowl of a stand mixer and beat until smooth. Beat in the sugar and eggs until light and fluffy.
Add the pumpkin, pumpkin syrup, vanilla extract and amaretto and beat until combined.
Add the dry ingredients and beat to combine, then add the milk.
Stir in the almonds and pour the batter into the prepared springform pan. Sprinkle generously with the topping, being sure to use it all.
Bake in the 350 degree oven for about 55 minutes, or until a cake tester inserted into the center comes out clean. Cool cake in pan for 15 minutes, then release the cake from the pan and onto a cooling rack to cool completely.

Recipe Note

This coffee cake can be kept covered at room temperature for 5 days or in the freezer for up to 3 months.

For even more flavor, toast the sliced almonds in a sauté pan over medium-low heat for 7-8 minutes, or until fragrant.