Fall is here! The leaves are changing color, crisp air breezes throughout the day, and the smell of spices and pumpkin are everywhere. What is a better way to warm up your home, and soul, with a piece of, super easy, pumpkin coffee cake? The addition of chocolate chips make it for a decadent touch! Don't want 'em or don't have 'em? Feel free the omit the chocolate chips and subsitute for your favorite nuts.
Best part? It is baked in a deep dish pie pan. Make the most out of your pans and use your pie pans for, not only delicious, pies but morning coffee cakes! Want more baking budget tips? Check out my top 5 tips on how to bake on a budget.
Pumpkin Chocolate Chip Coffee Cake
Yields: 1 - 9 inch deep round pie pan (A 9 inch x 9 inch square will also work)
Oven: 350 degrees F
Time: 90 minutes
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3/4 cup brown sugar
1 - 15oz can pumpkin puree
1/3 cup milk
3/4 cup veg oil
1 tablespoon light corn syrup
5 oz dark chocolate chips
1/4 cup unsalted butter, cubed
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup thick oats (not instant)
1 teaspoon pumpkin pie spice
1/2 cup walnutes
In a large bowl, shift together:
In second bowl, mix together with a spatula:
Mix the liquid ingredients with the dry until just combined, using a spatula.
Add in 5 oz dark chocolate chips.
Pour into greased pie pan.
Making the topping. In a large bowl, combine:
Put topping onto cake batter. It will be buttery! (But worth it!)
Bake for 90 minutes (it is thick), rotating every 30 minutes.
'Poke' it with a toothpick (or paring knife) and make sure it comes out cleans. This means the cake is fully baked.
Cool. Enjoy with a cup of coffee!
Happy baking! Let me know what your favorite thing to bake is!