Pumpkin Coffee Cakes | Byron Talbott

SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: [email protected] MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood KITCHEN EQUIPMENT: Baking Tin: http://amzn.to/1wP2TGf OXO Good Grips Container: http://amzn.to/1pJbVjj Mini Carafe: http://amzn.to/1s2x7AJ Mini Glass Pitcher: http://amzn.to/1sbWpf8 Induction Stove Top: http://amzn.to/1kZnP7f All Clad Sauce Pot: http://amzn.to/1qSiGlt INGREDIENTS: -Cake Batter 1 cup all purpose flour 1/2 cup brown sugar 1/4 cup pumpkin puree 1/4 cup soft unsalted butter 2 whole medium eggs 1 tsp baking powder 1/4 cup milk 1/4 tsp ground clove, nutmeg, allspice, cinnamon, and ginger 1/2 tsp salt -Crumble Topping 1/4 cup cold diced unsalted butter 1/2 cup brown sugar 3/4 cup all purpose flour 1 tbsp maple syrup 1/4 cup crumbled walnuts pinch of salt