Pumpkin Coffee Cake with Chai Ice Cream
User Reviews
5
18 reviews
Excellent
Pumpkin Coffee Cake with Chai Ice Cream
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Pumpkin Coffee Cake with Chai Ice Cream pairs a spiced pumpkin-flavored cake topped with a cinnamon-brown sugar streusel with a creamy, chai-spiced ice cream. The cake's moist texture is accented by pumpkin pie spice and a crumbly topping, while the ice cream features warm chai spices like cinnamon, ginger, cardamom, and cloves, creating a comforting autumn-inspired dessert experience.
Description
This Pumpkin Coffee Cake combines all-purpose flour with baking powder, pumpkin pie spice, baking soda, and salt, mixed into a batter of softened butter, dark brown sugar, eggs, vanilla, pumpkin puree, and plain Greek yogurt. The batter is baked in a springform pan, layered with a streusel topping made from flour, light brown sugar, cinnamon, salt, and butter, which creates a crumbly, sweet crust and adds textural contrast.
The accompanying chai ice cream is made from whole milk, heavy cream, granulated sugar, corn syrup, maple syrup, and a blend of warm spices including ginger, cinnamon, cardamom, cloves, allspice, nutmeg, and vanilla bean paste, churned with egg yolks to achieve a rich, creamy texture that complements the spiced cake.
Served warm, the cake and the chai ice cream meld flavors and textures—moist, spiced cake with a crunchy streusel and smooth, aromatic ice cream—forming an indulgent seasonal dessert that highlights pumpkin alongside chai spices.
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Ingredients
pumpkin coffee cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons butter softened to room temperature, unsalted
- 1 cup dark brown sugar packed
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup yogurt plain, Greek
streusel
- 2/3 cup all-purpose flour
- 1 cup brown sugar light; firmly packed
- 1 teaspoon. ground cinnamon
- pinch salt
- 8 tablespoons butter softened to room temperature, unsalted
chai ice cream
- 3 cups milk whole
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 1/2 cup light corn syrup
- 3 tablespoons maple syrup
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground allspice
- 1/8 teaspoon nutmeg freshly grated
- 1/4 teaspoon salt
- 2 tablespoons vanilla bean paste
- 6 egg large yolks
Instructions
pumpkin coffee cake
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick spray.
- In a bowl, whisk together the flour,baking powder, pie spice, baking soda and salt.
- In the bowl of your electric mixer, beat the butter and sugar until fluffy and combined. Beat in each egg 1 at a time Beat in the vanilla extract, scraping down the sides of the bowl as needed. Beat in the pumpkin puree and yogurt until combined. With the mixer on low speed, beat in the dry ingredients until just combined.
- Spoon half of the batter into the springform pan. Sprinkle on half of the streusel. Gently spread the remaining batter on top and cover with the streusel. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Serve warm with the chai ice cream!
streusel
- To make the streusel, whisk together the flour, sugar, cinnamon and salt in a bowl. Add in the softened butter with a fork and mix, then use your hands to bring the mixture together. You want it to resembled damp sand and all the pieces to be moistened.
chai ice cream
- Add 2 cups of the milk, 1 cup heavy cream, 1/3 cup sugar, corn syrup, maple syrup, cinnamon, cardamom, cloves, allspice nutmeg, salt and vanilla bean paste to a saucepan over medium-low heat. Stir occasionally until warmed through – but don’t let the sides bubble up.
- In a large bowl, whisk together the yolks and remaining 1/2 cup sugar until smooth. Add in a few spoonfuls of the warm milk mixture while whisking constantly to temper the egg yolks. Once the egg yolks are slightly warmed from the milk, slowly pour the egg mixture into the milk saucepan while whisking constantly. Fit the saucepan with a candy thermometer and cook the custard over medium-low heat until it reaches 170 degrees F while continuing to stir.
- Once the mixture has reached 170 degrees F, pour it through a fine mesh sieve into a large bowl. Add the remaining 1 cup of milk, stirring until combined and smooth. Place the bowl in a large bowl filled with ice water, and continue to stir until the custard cools down. Once it has cooled, cover the bowl with plastic wrap and place it in the fridge for 4 to 6 hours or even overnight.
- Remove the custard base from the fridge and churn according to your ice cream maker directions. I use the attachment on my kitchenaid mixer and churn for about 25 minutes. Spoon the custard into a freezer-safe container and cover with plastic wrap. Freeze for 4 to 6 hours before serving.
Notes
- The pumpkin coffee cake is baked in a 9-inch springform pan sprayed with nonstick spray.
- Mix wet and dry ingredients gently to avoid over-working the batter for a tender crumb.
- The chai ice cream uses a mix of spices to capture the traditional chai flavor and requires churning with egg yolks for creaminess.
- Serve the coffee cake warm with a scoop of chai ice cream for best flavor contrast.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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