Rich crumbly coffee cake drizzled with a simple pomegranate syrup. I call it the Pom Bomb and it’s a wonderful pomegranate coffee cake!
1) Preheat oven to 350 degrees F. and lightly butter an 8×8 baking dish.
2) Whisk together dry cake ingredients in a bowl and the wet ingredients in a separate bowl. For crumb, mash together ingredients and softened butter with a fork until it resembles pea-sized crumbles.
3) Stir wet cake ingredients into dry ingredients and mix until just combined.
4) Pour half of the cake mixture into your baking dish, top with half of the crumble, then pour over the rest of the batter and top the cake with the remainder of the crumble. Bake coffee cake at 350 degrees F. for 55-60 minutes until crispy on top and cooked through.
5) Remove coffee cake from oven and let cool for 15 minutes.
6) While coffee cake bakes, add pomegranate juice and sugar to a medium pot over medium heat. Stir to dissolve sugar and bring to a simmer. Cook until juice reduces by about 2/3 and thickens nicely. Stir it occasionally to avoid burning or scorching. It should take 25 minutes or so to reduce. Once it is about the consistency of maple syrup, it’s done. Remove it from the heat at that point.
7) When coffee cake has cooled slightly, use a straw or butter knife to poke holes in the cake. Then drizzle on pomegranate syrup. I used about 1/2 of my syrup. You don’t want it too soggy, but use enough to allow the syrup to seep into the cake.
Slice and serve coffee cake while slightly warm (although it is equally good cold) and serve extra syrup with each piece if you want. Store leftover cake in the fridge!