Pumpkin Coffee Cake with Chai Ice Cream.

[This post is sponsored by KitchenAid! I’m super excited to show you some of my kitchen since our remodel]

I have a great excuse for you to eat cake for breakfast today!

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Coffee cake is the best because it’s like breakfast dessert.

I’ve been in a major coffee cake mood lately. Every time I share a coffee cake recipe, I get questions about where the coffee is in the cake. It’s just cake that we EAT with coffee! Not cake made with coffee.

MY OTHER RECIPES

However, some coffee might make it taste fabulous, to be real.

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In addition to my coffee cake infatuation, I’ve also been weirdly obsessed with pumpkin this year. I mean, I know it’s not WEIRD-weird because many people are obsessed with pumpkin (hello, like isn’t the entire fall and autumn shopping season geared towards us basic pumpkin lovers?) but it’s weird for me because I don’t always love it this strongly. I have even MORE pumpkin coming later in the season.

Sooo! Today I’m partnering with KitchenAid to tell you about some of the amazing appliances in my new kitchen that helped me make this cake!

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I knew that I wanted double ovens in my kitchen (after all, the amount of cooking I do is ridiculous!) but didn’t really have the space for stacked double ovens. So we went with two wall ovens instead and we are OBSESSED. Having these two ovens has totally changed my life – and we haven’t even hit the holidays yet!

The ovens use Even-Heat ™ True Convection, meaning that the cooking is super consistent and helps ensure even baking. This is so huge for me because my last oven? Was the complete opposite. I never knew how something was going to come out of there unless I was monitoring it the entire time. Using the EasyConvect ™ Conversion system is super simple too, especially for someone who never had a convection oven before.

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My one concern with having the wall ovens was size – and well, that is certainly not an issue at all because they are HUGE. Not only can I fit multiple dishes in there at once, but I already roasted a darn big turkey for some Thanksgiving prep and it worked like a charm.

Can’t even tell you guys how NICE and wonderful it is to have ovens that I don’t have to babysit. It’s made my work life so much more productive!

Like, it’s given me a lot more time to focus on delicious things like coffee cake.

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This coffee cake is made with dark brown sugar and my favorite thing about it is that it’s not overly sweet. The crunchy topping is another one of my favorite things and both of these things combined, when served warm, mean that it’s fantastic when topped with melty ice cream!

The ice cream. Oh my gosh. This freaking ice cream is unreeeeeal. I adapted it from the pumpkin gelato I made a few years ago so the mixture may be more gelato-like. It’s creamy and dreamy and so, so smooth and spiced.

I was actually so excited about this ice cream flavor and wanted it ready to go first thing in the morning with the coffee cake that I made it at 12:30 at night. Yes, 12:30, like a complete psychopath.

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In my family, this isn’t really psychopath behavior, because my mom and my aunt (and even Mother Lovett!) have always been huge night owls. They accomplish so much in the evenings and have ever since we were kids. And when I say “evening” – I don’t mean like 6PM in the evening. I mean, 6PM is certainly the evening for ME.

We are talking, like, maybe 1AM or 2AM. With multiple kids, this is how my aunt and mom would get everything done and it has always blown my mind. My cousin and I always talk about their nightly stamina to get work done.

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This is usually NOT how I live my life, because I’m so much more of an early bird. But the night I made this ice cream, I had some weird late-term pregnancy energy kick in. I watched that night’s episode of Grey’s Anatomy with my computer on my counter and whisk this custard on my stovetop and chilled it. This meant that in the morning, after chilling all night, I could churn it and have it ready in about 4ish hours. YES YES YES.

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You guys know that I always use the ice cream attachment on my KitchenAid® Stand Mixer – well, for two reasons. One, I love how it works and it makes the best ice cream! I’ve had mine for about seven years and it still works great. And two, I love that I don’t have to store another full-sized appliance to make ice cream because… honestly… I have no clue where it would go. I cannot store one more kitchen appliance anywhere in my life!

Unless I get rid of some shoes. And who wants to do that?

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The ice cream maker makes ice cream, sorbet AND gelato, hence my obsession with it. Plus, it’s super easy to clean and store, and when I know I’m going to make ice cream? I just throw it in the freezer the night before.

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And yes, I know that so many of you still ask about my copper mixer! It’s the custom metallic series 5 Quart Tilt Head Mixer and while I’ve always been obsessed with my stand mixers, let’s just say that this one is quite the show stopper in my kitchen this time of year. LOVE.

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SO this is what I’m going to be serving up through December! For breakfast. And dessert. And dessert after breakfast! You know.

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I meeeean… can you blame me?

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Pumpkin Coffee Cake with Chai Ice Cream

Ingredients:

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 to room temperature
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup plain Greek yogurt

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 to room temperature

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

Directions:

pumpkin coffee cake

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick spray.

In a bowl, whisk together the flour,baking powder, pie spice, baking soda and salt.

In the bowl of your electric mixer, beat the butter and sugar until fluffy and combined. Beat in each egg 1 at a time Beat in the vanilla extract, scraping down the sides of the bowl as needed. Beat in the pumpkin puree and yogurt until combined. With the mixer on low speed, beat in the dry ingredients until just combined.

Spoon half of the batter into the springform pan. Sprinkle on half of the streusel. Gently spread the remaining batter on top and cover with the streusel. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Serve warm with the chai ice cream!

streusel

To make the streusel, whisk together the flour, sugar, cinnamon and salt in a bowl. Add in the softened butter with a fork and mix, then use your hands to bring the mixture together. You want it to resembled damp sand and all the pieces to be moistened.

chai ice cream

Add 2 cups of the milk, 1 cup heavy cream, 1/3 cup sugar, corn syrup, maple syrup, cinnamon, cardamom, cloves, allspice nutmeg, salt and vanilla bean paste to a saucepan over medium-low heat. Stir occasionally until warmed through – but don’t let the sides bubble up.

In a large bowl, whisk together the yolks and remaining 1/2 cup sugar until smooth. Add in a few spoonfuls of the warm milk mixture while whisking constantly to temper the egg yolks. Once the egg yolks are slightly warmed from the milk, slowly pour the egg mixture into the milk saucepan while whisking constantly. Fit the saucepan with a candy thermometer and cook the custard over medium-low heat until it reaches 170 degrees F while continuing to stir.

Once the mixture has reached 170 degrees F, pour it through a fine mesh sieve into a large bowl. Add the remaining 1 cup of milk, stirring until combined and smooth. Place the bowl in a large bowl filled with ice water, and continue to stir until the custard cools down. Once it has cooled, cover the bowl with plastic wrap and place it in the fridge for 4 to 6 hours or even overnight.

Remove the custard base from the fridge and churn according to your ice cream maker directions. I use the attachment on my kitchenaid mixer and churn for about 25 minutes. Spoon the custard into a freezer-safe container and cover with plastic wrap. Freeze for 4 to 6 hours before serving.

cake slightly adapted from williams sonoma

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I appreciate you so much!

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That melty ice cream river though!