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Pumpkin Coffee Cake with Chai Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 109 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 15 minutes (including ice cream chilling and freezing time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Coffee Cake with Chai Ice Cream is a cozy and indulgent dessert perfect for fall. The moist pumpkin coffee cake is layered with a cinnamon-spiced streusel topping and paired with a creamy, aromatic chai-spiced ice cream, creating a delightful balance of warm spices and cool sweetness. It is a perfect treat for gatherings or a special weekend breakfast.

Ingredients

Scale

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick spray to ensure the cake does not stick.
  2. Mix Dry Ingredients for Cake: In a bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, baking soda, and kosher salt until well combined.
  3. Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened unsalted butter and packed dark brown sugar together until the mixture is fluffy and well combined.
  4. Add Eggs and Vanilla: Beat in the two eggs one at a time, followed by the vanilla extract, making sure to scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
  5. Add Pumpkin and Yogurt: Beat in the pumpkin puree and plain Greek yogurt until the batter is smooth and well combined.
  6. Incorporate Dry Ingredients: With the mixer on low speed, beat in the whisked dry ingredients just until combined to avoid overmixing the batter.
  7. Make Streusel Topping: In a separate bowl, whisk together the all-purpose flour, light brown sugar, ground cinnamon, and a pinch of salt. Add the softened butter and mix with a fork, then use your hands to bring the mixture together until it resembles damp sand and the pieces are evenly moistened.
  8. Assemble Cake: Spoon half of the pumpkin batter into the prepared springform pan. Sprinkle half of the streusel topping evenly over the batter. Gently spread the remaining batter on top and cover with the remaining streusel.
  9. Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and set in the middle.
  10. Prepare Chai Ice Cream Base: In a saucepan over medium-low heat, combine 2 cups whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, light corn syrup, maple syrup, ground ginger, cinnamon, cardamom, cloves, allspice, nutmeg, salt, and vanilla bean paste. Stir occasionally and warm the mixture without allowing it to bubble up on the sides.
  11. Temper Egg Yolks: In a large bowl, whisk the six egg yolks with the remaining 1/2 cup granulated sugar until smooth. Slowly add a few spoonfuls of the warm milk mixture to the yolks while whisking constantly to temper them and prevent curdling.
  12. Cook Custard: Gradually pour the tempered egg yolk mixture back into the saucepan with the milk mixture, whisking constantly. Attach a candy thermometer and cook over medium-low heat while stirring until the custard reaches 170 degrees F, then immediately remove from heat.
  13. Strain and Chill Custard: Strain the custard through a fine mesh sieve into a large bowl. Add the remaining 1 cup whole milk and stir until fully combined and smooth. Place the bowl in an ice water bath and stir the custard until it cools. Cover and refrigerate for 4 to 6 hours or overnight.
  14. Churn Ice Cream: Remove the chilled custard base from the refrigerator and churn it in an ice cream maker according to the manufacturer’s instructions, approximately 25 minutes. Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for 4 to 6 hours before serving.
  15. Serve: Serve warm slices of pumpkin coffee cake topped with a generous scoop of the homemade chai ice cream for a perfect autumn dessert experience.

Notes

  • You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand.
  • For best results, make the chai ice cream a day ahead to allow flavors to develop fully.
  • The pumpkin coffee cake can be baked in an 8-inch square pan if you don’t have a springform pan; adjust bake time slightly.
  • Let the cake cool slightly before removing from the springform pan to preserve its shape.
  • Store leftover chai ice cream in an airtight container in the freezer for up to 2 weeks.

Nutrition

  • Serving Size: 1 slice with 1 scoop chai ice cream (approx. 150g)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 140mg

Find it online: https://piesbypaula.com/pumpkin-coffee-cake-with-chai-ice-cream-recipe/