Iced Pumpkin Coffee Cake

My Thanksgiving 2015 dessert: Iced Pumpkin Coffee Cake

Pumpkin Coffee Cake ready for icing

Having succeeded in my goal of feeling confident about pie-baking, I decided that for Thanksgiving I’d bake a pumpkin-themed cake instead of a pumpkin pie. Baking cakes with the flour I make from my grain mill has proven to be…challenging. They’re so unpredictable, at least for me, without culinary training.

When I found the recipe for a crumb-topped pumpkin coffee cake, I was sold. I love this time of year.


Iced Pumpkin Coffee Cake from Sally’s Baking Addiction

Process notes

  • crumb topping: used 62 gm freshly-milled soft white wheat flour
  • cake: used 250 gm freshly-milled hard white wheat flour and scant 1/4 c milk
  • glaze: 120 gm confectioner’s sugar + 2 tbsp milk
  • baked for 44 min.


I baked the cake a little too long (it was really hard to tell if it was done with the crumble topping) so it turned out a bit dry, but the flavor is fantastic.One of my spices made this cake kind of grainy in texture — either the cloves or nutmeg.

This was a fun alternative to pumpkin pie. It got a round of thumbs up from my family!