Pumpkin Spice Coffee Cake with Amaretti Crumble

This Pumpkin Spice Coffee Cake with Amaretti Crumble is flavored with both pumpkin puree and pumpkin syrup, and laced with delicious almond flavor.

A delicious Pumpkin Spice Coffee Cake with Amaretti Crumble is the perfect baked good for fall.
This post is sponsored by Sonoma Syrup Co.

I’m 100% confident that after tasting this Pumpkin Spice Coffee Cake with Amaretti Crumble, you’ll never want to try another coffee cake recipe ever again. It’s dense and perfectly moist (thanks to Sonoma Syrup Co.’s seasonally appropriate Pumpkin Pie Latte Syrup AND good ol’ pumpkin purée), studded with toasted almonds and topped with the most delicious amaretti and brown sugar crumble you can imagine. Did I mention there’s also a touch of amaretto liqueur? You guys, fall never tasted so good.

But before we get to the main event, let’s first talk about this amazing-ness that is Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup. I had never been so excited to learn that I could make my own PSL’s at home with the simple addition of this thick orange syrup made from organic pumpkin and spices. And TBH, even when I’m too lazy to whip up a full-on latte and resort to a cup of coffee instead, I still add a dash of this syrup along with my unsweetened almond milk to spice things up a bit.  Often, the PSL’s I get at Starbucks or Peet’s are much too sweet for me, so I love that with this Pumpkin Pie Latte Syrup I can control how much I add and just get that perfect hit of flavor without all of the sweetness overload.

So, when Sonoma Syrup Co. asked if I’d be interested in creating a recipe using said syrup, I naturally jumped at the chance. Whenever fall rolls around, I immediately start thinking about all of the seasonal recipes I want to make for the next few months. Without fail, one of the very first recipes that always pops into my head is a Pumpkin Coffee Cake recipe I got from my friend Meghan way back when I was living in Napa and we had an annual Pumpkin Party.

A wedge of Pumpkin Spice Coffee Cake with Amaretti Crumble ready to be consumed on a chilly fall morning!

That’s right – we had an annual Pumpkin Party! And I seriously have missed it so much since we moved to Santa Barbara. I tried throwing one on my own the first year I lived here, but it just wasn’t the same without all my foodie friends contributing (and, subsequently, all the delicious wine that would be consumed throughout the course of the evening.) Meghan and I still text each other every year reminiscing about those good ol’ days (we also hosted an annual Sausage Fest, which was another huge hit.)

Anyhow, one thing I could continue to make even as the annual Pumpkin Party faded away was the delicious Pumpkin Coffee Cake Meghan made that first year we hosted it. I knew that creating my own special version, with the help of Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup, would be the perfect way to kick off the season and start a delicious new tradition that would make me miss our Pumpkin Party just a little bit less.

This Pumpkin Spice Coffee Cake with Amaretti Crumble is incredibly moist and dense from multiple forms of pumpkin added to the batter.

I played around with the batter a little bit, making room for both the Pumpkin Pie Latte Syrup AND fresh pumpkin (the more pumpkin flavor, the better!) I also decided to sub in slivered almonds for the originally called-for walnuts and use a delicious amaretti cookie crumble topping instead of the oatmeal-brown sugar topping from the original recipe. In case you’re unfamiliar with amaretti cookies, they are a crunchy Italian cookie often dunked in espresso. Their crunchiness also makes them very well-suited to be blitzed into a topping, and their rich almond flavor is just to die for. Naturally, because of all this almond, I thought a touch of amaretto liqueur in the batter would also be just the perfect little touch to my new take on this already delicious recipe.

Well, I’m proud to say that, after playing around with things a bit, this Pumpkin Spice Coffee Cake with Amaretti Crumble turned out better than I could have ever imagined. It’s the perfect accompaniment to a hot cup of coffee (maybe even a PSL?) on a cool fall morning – the best way to ring in the season. We ate the first one up in record time, so I’m pretty sure I need to make another one of these to have on hand once Baby D is born in just a few short weeks.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.

If I’ve succeeded in convincing you that you can’t live another second without this Pumpkin Spice Coffee Cake with Amaretti Crumble (or if you’ve just been really craving a PSL without a trip to your local coffee shop), you can purchase some of the delicious Pumpkin Pie Latte Syrup I used here.

I hope you have a wonderful rest of your week filled with alllll the pumpkin things!!

Pumpkin Spice Coffee Cake with Amaretti Crumble with a big slice cut out of it.

Pumpkin Spice Coffee Cake with Amaretti Crumble
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

This perfectly moist and dense coffee cake is flavored with both pumpkin puree and pumpkin syrup, and laced with delicious almond flavor in both the cake and topping.

Course: Breakfast
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the Amaretti Crumble:
  • 1 cup amaretti cookies
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cubed
For the cake:
  • 1 3/4 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon 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 tablespoon amaretto liqueur
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened vanilla almond milk (or regular milk)
  • 1/2 cups sliced almonds, toasted
Instructions
  1. 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. 

  2. Now, make the crumble. Combine all crumble ingredients in a food processor and pulse until ingredients are incorporated. Set aside.

  3. Next, sift together the flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl. 

  4. 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.

  5. Add the dry ingredients and beat to combine, then add the milk. 

  6. Stir in the almonds and pour the batter into the prepared springform pan. Sprinkle generously with the topping, being sure to use it all. 

  7. 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.

Pumpkin Spice Coffee Cake with Amaretti Crumble | CaliGirlCooking.com

Parsnip Coffee Cake with Cream Cheese Crumble

 

Parsnip Coffee Cake with Cream Cheese Crumble | CaliGirl Cooking

Who here’s ever baked something using parsnips? No one? Yea, I didn’t think so. As of yesterday I hadn’t either. But I do bet that you’ve made PLENTY of sweets along the lines of carrot cake, carrot muffins, hummingbird cake, etc. Don’t you always just feel so great when you’re able to sneak some vegetables into dessert?

It’s quite surprising actually, that parsnips aren’t used more often in these types of things. After all, they are soooo similar to carrots you’d think this would have become more mainstream by now. Leave it up to my gal Samantha Seneviratne, author of the blog Love, Cake, to bring this to our attention in her (fairly) new cookbook, The New Sugar & Spice. As soon as I came across her recipe for Parsnip Cake with Cream Cheese Frosting, I knew this was something I had to make in some form or another.

Parsnip Coffee Cake with Cream Cheese Crumble | CaliGirl Cooking

I have a confession to make. I ordered this book wayyyy back in October, when it was first released, and am just now getting around to making a recipe from it. Better late than never! I was excited to get my hands on this cookbook for a couple of reasons…

First, and most obvious, is that all of the recipes look just divine. I LOVE the way that the book is broken down into sections by different types of spices. Feel like cooking with ginger? There’s a chapter for that. And although this is a baking cookbook, you’ll find that the recipes aren’t overwhelmingly sweet. Samantha really has a knack for using spices in her recipes to give them that depth of satisfying flavor, rather than giving you a sugar bomb that will leave you reeling after you indulge.

Second, and I’m going to get a little sentimental here, is that Samantha was one of the first bloggers I reached out to when I decided I wanted to seriously pursue “the blog life” (for lack of a better name) who actually took the time to send a heartfelt and helpful email back to me. As a new blogger, it can be scary reaching out to the food blog community to make connections and ask for guidance, and I was just blown away by Samantha’s kindness and willingness to give me words of advice. It’s a dream of mine to write my own cookbook someday, and the fact that this woman who had a beautiful blog was also writing a cookbook AND took the time to write to me, well, of course I was going to support her by buying her book!

Parsnip Coffee Cake with Cream Cheese Crumble | CaliGirl Cooking

Okay, enough of the sappy stuff. Let’s get down to this Parsnip Cake business. The recipe originally calls for an 8 ½ – by – 4 ½ inch loaf pan, but I decided to mix it up a bit and used an 8-inch round cake pan (okay, maybe I had the ulterior motive that I really wanted something beautiful to display in my glass cake stand, don’t judge.)

I also decided that I wanted to make this into more of a coffee cake because, well, there are vegetables in this sucker which means it’s healthy which means we can eat it for breakfast, right? For this reason, I decided to make a cream cheese crumble to sprinkle over the top of the cake as opposed to the cream cheese icing. I simply added brown sugar, chopped pecans and a little bit of flour rather than the confectioners’ sugar and whole milk that the frosting recipe originally calls for and crumbled it on top of the cake before I baked it. (Does anyone else love warm, melty cream cheese as much as I do?)

Parsnip Coffee Cake with Cream Cheese Crumble | CaliGirl Cooking

Parsnip Coffee Cake with Cream Cheese Crumble | CaliGirl Cooking

Shortly after I popped this Parsnip Coffee Cake into the oven, the smell of it baking took over the house (I think all of the amazing spices helped this along!) I could not wait to dig in as soon as it was done but, alas, I had to be patient so I could snap some photos. Once I finally did cut into the cake, let’s just say I’m glad there was no one else home because I shoved that slice into my mouth like I hadn’t eaten in days, no time for a fork. It was not a ladylike sight but let me tell you it was so worth it. Do yourself a favor and go buy The New Sugar & Spice ASAP (or you can just order it here through the link!) and then make this Parsnip Coffee Cake as if your life depended on it.

If you need me, I’ll be devouring what I have left of said cake with multiple cups of coffee in my PJ’s. Isn’t that what Sundays are for?

Parsnip Coffee Cake with Cream Cheese Crumble | CaliGirl Cooking

Parsnip Coffee Cake with Cream Cheese Crumble
Adapted from The New Sugar & Spice by Samantha Seneviratne.
Ingredients
For the Cake:
  • 10 tablespoons 1 ¼ sticks unsalted butter, melted and cooled slightly, plus more for greasing the pan (or you could use Crisco, like I did)
  • 1 ½ cups all-purpose flour plus more for dusting the pan
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 ½ teaspoons freshly ground cardamom
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 6 tablespoons packed dark brown sugar
  • 6 tablespoons granulated sugar
  • 2 large eggs
  • 1 ½ cups peeled grated parsnips (about 2 medium)
  • 2 tablespoons peeled finely grated fresh ginger
  • ½ cup chopped pecans toasted
  • ¼ cup whole milk
  • 2 teaspoons pure vanilla extract
For the Cream Cheese Crumble:
  • 4 ounces cream cheese chilled, cut into one-inch pieces
  • ½ cup chopped pecans toasted
  • 5 tablespoons dark brown sugar
  • 2 tablespoons flour
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Butter (or Crisco) and flour an 8-inch round cake pan.
  2. In a medium bowl, whisk together the flour, cinnamon, ground ginger, cardamom, baking powder, salt and baking soda.
  3. In a large bowl, stir together the butter, brown sugar and granulated sugar. Add eggs, one at a time, and stir to combine. Stir in the parsnip, fresh ginger, pecans, milk and vanilla. Gently fold the flour mixture into the butter mixture, being careful not to over-mix.
  4. Spoon the batter into the prepared pan and set aside.
  5. To make the cream cheese crumble, place all of the ingredients in a small bowl. Using a pastry cutter or two knives, cut the cream cheese into the brown sugar, flour and pecans until mixture is crumbly. Sprinkle over top of cake batter in pan.
  6. Place cake in the oven and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in pan on a wire rack for about 15 minutes, then run a knife along the edge and flip cake out of pan to finish cooling on the rack.

Parsnip Coffee Cake with Cream Cheese Crumble | CaliGirl Cooking

Good as gone!