Ingredients
Scale
Cake:
- 1/2 cup Truly Grass Fed Ghee Clarified Butter, melted and more to grease pan
- 1 cup pumpkin
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp granulated coffee
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Crumble:
- 1/2 cup Truly Grass Fed Unsalted Butter, diced
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tsp granulated coffee
- 1 1/2 tsp cinnamon
- Pinch of salt
Cinnamon Glaze (optional):
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla extract
- Dash of cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9-inch square or springform pan with ghee and line with parchment paper. Set aside.
- Prep the crumble in a medium size bowl. Whisk together flour, brown sugar, granulated coffee, cinnamon, and salt.
- Add diced butter. Use your fingertips rub to press the butter into the flour until a crumble forms and no dry bits of flour remain. Set aside (If your butter was at room temperature or your kitchen is very warm, place in refrigerator to avoid melting).
- Whisk the dry ingredients of the cake batter in a medium bowl: flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and granulated coffee. Set aside.
- Add the wet ingredients of the cake batter to a large bowl: brown sugar, melted ghee, pumpkin, maple syrup, and vanilla extract. Whisk together until smooth and fully incorporated.
- Add half the dry ingredients mixture to the bowl with the wet ingredients and whisk until just incorporated, then whisk in milk. Using a flexible spatula, fold in the remaining half of the dry ingredients until just incorporated. The batter will be very thick but no flour pockets should remain.
- Spoon the batter into prepared baking pan. Smooth into an even layer using a knife or offset spatula.
- Bake for 30-35 minutes, checking at the 30 minute mark. You should be able to insert a toothpick in the middle and have it come out clean. If it comes out wet with batter, bake for additional 5 minutes.
- Remove from oven but allow to cool for 15 minutes in the pan. Lift edges of parchment paper to remove cake from pan and place on a cooling rack until it reaches room temperature.
- While cake cools, whisk together glaze ingredients in a small bowl. Add more powdered sugar for a thicker consistency. For a thinner glaze, add an additional 1 tsp of milk. Once cake has fully cooled, drizzle glaze on top.
Store at room temperature in an airtight container for up to 3 days, storing in refrigerator after.
