Pumpkin Fritter Coffee Cake

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch light-colored metal pan. Line with two long sheets of parchment crossed in opposite directions, covering the entire bottom and all four sides with generous overhangs. Parchment must separate the batter from every surface of the pan so you can lift the cake out and peel it free without scraping away the caramelized edges.
2. Make the crumble: combine the all-purpose flour, brown sugar, granulated sugar, cinnamon, salt, cold butter, and vanilla bean paste. Mix evenly with your fingertips, squeezing into large clusters. Refrigerate while you prepare the remaining components.
3. Make the cinnamon swirl: stir the brown sugar, melted butter, cinnamon, all-purpose flour, and salt together until evenly combined. Set aside.
4. In a large bowl, whisk the brown sugar, granulated sugar, oil, pumpkin puree, Greek yogurt, milk, vanilla bean paste, and pumpkin spice emulsion until smooth.
5. Add the all-purpose flour, cornstarch, baking powder, baking soda, salt, and nutmeg directly over the wet ingredients. Whisk gently just until no dry streaks remain. Do not overmix. The batter should be thick and scoopable.
6. Spread a little over half the batter evenly into the prepared pan. Spread the cinnamon paste evenly all the way to every edge. This is what creates those caramelized sides! If you like, make a few shallow passes with a knife to swirl it slightly, keeping the cinnamon layer distinct.
7. Spoon the remaining batter over the cinnamon layer, then gently connect and smooth the spoonfuls without disturbing the layer underneath.
8. Scatter the chilled crumble evenly over the top, keeping it in large clusters to create a textured surface with crevices for the glaze.
9. Bake with a foil-lined sheet pan on the rack underneath to catch drippings. Check the top before the 45-minute mark and tent loosely with foil once the crumble is browned enough. Mine took 45 minutes uncovered and another 10 minutes tented, but your oven may need 20-30 minutes longer. Keep the top tented as needed and follow the center's doneness cues rather than stopping at a fixed time.
10. The center must be fully set. A tester inserted into a cake portion should come out clean or with moist crumbs, not wet batter. Check the center with an instant-read thermometer, avoiding the cinnamon ribbon; aim for 210-215°F (99-102°C). Mine was done at 212°F. If it reads about 203°F, allow roughly 10 more minutes before checking; at 207°F, about 5. These are guides. Keep baking if needed and avoid repeatedly opening the oven. The edges should be a deep caramelized brown.
11. Rest in the pan for at least 30 minutes. Use the parchment overhangs to carefully lift the cake onto a wire rack set over a tray. Gently peel the paper away from the sides. Let it cool longer if it is still hot; it should be warm and sturdy enough to handle before glazing.
12. Whisk the powdered sugar, vanilla bean paste, and milk for the glaze together until completely smooth.
13. Pour about half the glaze over the top. Carefully support the cake underneath with your hand and forearm, keeping it close to the rack, and gently tip it onto its side to let the excess glaze fall onto the tray. Keep the coating very thin, like an apple fritter.
14. Coat all four sides with the remaining glaze, allowing excess to drip away. Return the cake to an upright position.
15. Refrigerate for 20-30 minutes and check the icing. If you are in a hurry, freeze for 10-15 minutes instead, then check. Allow more time if needed and serve only after the glaze has completely set for that crackly finish.