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Pumpkin Coffee Cake with Chai Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 122 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Coffee Cake with Chai Ice Cream is a decadent autumn dessert combining moist pumpkin-spiced cake layers with a crisp cinnamon streusel topping, served alongside a fragrant chai-spiced homemade ice cream. The cake’s tender crumb enriched with pumpkin puree and Greek yogurt complements the sweet and warming chai flavors in the creamy ice cream, making it a perfect treat for cozy gatherings or festive occasions.

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. Prepare Pumpkin Coffee Cake Dry Ingredients: Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan with nonstick spray. In a mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, and salt until evenly combined.
  2. Make the Cake Batter: In the bowl of an electric mixer, beat the softened butter and dark brown sugar until fluffy and light in color. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, scraping down the sides as needed. Add the pumpkin puree and Greek yogurt, mixing until combined. With the mixer on low speed, gradually beat in the dry ingredients just until incorporated to avoid overmixing.
  3. Prepare the Streusel: In a separate bowl, whisk together the flour, light brown sugar, cinnamon, and salt. Add the softened butter and mix with a fork to combine. Then, use your hands to bring the mixture together until it resembles damp sand and all ingredients are moistened. Set aside.
  4. Assemble the Cake: Spoon half of the pumpkin batter into the prepared springform pan and spread evenly. Sprinkle half of the streusel mixture over the batter. Gently spread the remaining batter on top, then sprinkle the remaining streusel to cover.
  5. Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool slightly before serving.
  6. Make the Chai Ice Cream Base: In a medium 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, freshly grated nutmeg, salt, and vanilla bean paste. Stir occasionally to warm the mixture without bringing it to a boil.
  7. Temper the Egg Yolks: In a large bowl, whisk together the 6 egg yolks and the remaining 1/2 cup granulated sugar until smooth. Slowly add a few spoonfuls of the warm milk mixture to the yolks, whisking constantly to temper them and prevent curdling.
  8. Cook the Custard: Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Attach a candy thermometer and cook over medium-low heat, stirring continuously until the mixture reaches 170°F (77°C) and slightly thickens.
  9. Strain and Chill the Custard: Pour the cooked custard through a fine mesh sieve into a large bowl to remove any solids. Stir in the remaining 1 cup whole milk until smooth. Place the bowl into a larger bowl filled with ice water and stir until the custard cools to room temperature. Cover with plastic wrap and refrigerate for 4 to 6 hours or overnight to chill thoroughly.
  10. Churn the Ice Cream: Once chilled, churn the custard base in an ice cream maker following the manufacturer’s instructions (about 25 minutes in a KitchenAid attachment). Transfer the ice cream to a freezer-safe container, cover with plastic wrap, and freeze for an additional 4 to 6 hours until firm.
  11. Serve: Slice the pumpkin coffee cake and serve warm alongside scoops of the fragrant chai ice cream for a perfect fall dessert pairing.

Notes

  • Make sure to soften the butter for both the cake and streusel to room temperature for easy mixing.
  • Do not overmix the cake batter once the dry ingredients are added to maintain a tender crumb.
  • The chai ice cream base needs to be carefully cooked to 170°F for safe consumption and proper texture.
  • Allow the cake to cool slightly before serving hot with the cold ice cream for the best contrast in temperature and texture.
  • The cake can be stored covered at room temperature for up to 2 days; ice cream should be kept frozen until ready to serve.

Nutrition

  • Serving Size: 1 slice with 1/8 of ice cream
  • Calories: 420 kcal
  • Sugar: 29 g
  • Sodium: 190 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 110 mg

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