Description
This recipe combines a moist pumpkin coffee cake with a cinnamon streusel topping and a creamy, homemade chai-spiced ice cream for a comforting fall dessert.
Ingredients
Scale
- For the 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 unsalted butter, softened
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt
- For the Streusel:
- 2/3 cup all-purpose flour
- 1 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 8 tablespoons unsalted butter, softened
- For the Chai Ice Cream:
- 3 cups whole milk
- 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 ground cloves
- 1/4 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 tablespoons vanilla bean paste
- 6 large egg yolks
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, and salt for the cake.
- In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the pumpkin puree and Greek yogurt until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- To make the streusel, whisk together the flour, light brown sugar, cinnamon, and salt in a separate bowl. Cut in the softened butter with a fork or your fingers until the mixture resembles coarse crumbs.
- Spread half of the cake batter into the prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and then the remaining streusel.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the chai ice cream base. In a saucepan, combine 2 cups of the milk, the heavy cream, 1/3 cup of the granulated sugar, corn syrup, maple syrup, ginger, cinnamon, cardamom, cloves, allspice, nutmeg, salt, and vanilla bean paste. Heat over medium-low heat, stirring occasionally, until warm but not boiling.
- In a separate bowl, whisk the egg yolks with the remaining 1/2 cup granulated sugar until smooth.
- Slowly temper the egg yolks by whisking in a ladleful of the warm milk mixture. Gradually whisk the tempered yolks back into the saucepan.
- Cook the custard over medium-low heat, stirring constantly with a candy thermometer, until it reaches 170°F (77°C). Remove from heat immediately.
- Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the remaining 1 cup of milk.
- Cool the custard mixture in an ice bath, stirring occasionally. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight.
- Churn the ice cream in an ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4-6 hours, or until firm.
- Serve slices of the warm pumpkin coffee cake with a scoop of the chai ice cream.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- If you don’t have pumpkin pie spice, you can mix cinnamon, nutmeg, ginger, and cloves.
- The chai ice cream can be made a day ahead.
- Leftover cake can be stored at room temperature for up to two days or refrigerated for up to four days.
- Leftover ice cream can be stored in the freezer for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice with 1 scoop chai ice cream (approx. 150g)
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 140mg