Pumpkin Coffee Cake with Crumb Topping
An incredibly moist and flavorful spiced pumpkin coffee cake, piled high with a crumb topping and finished with vanilla icing.
Equipment
- 9-inch square or springform baking pan
- Medium bowl
- Large bowl
- whisk
- pastry blender or fork
Ingredients
Crumb Topping
- ½ cup all-purpose flour spooned & leveled
- ½ cup brown sugar packed, light or dark
- 1 and ½ teaspoons ground cinnamon
- ¼ cup unsalted butter cold
Pumpkin Coffee Cake
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- ½ cup brown sugar packed, light or dark
- ½ cup canola or vegetable oil or melted coconut oil
- ¼ cup pure maple syrup
- ¼ cup milk
Vanilla Icing
- 1 cup confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- ¼ teaspoon pure vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Grease a 9-inch square or springform baking pan with nonstick spray. Set aside.
- Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
- Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing the batter. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
- Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
- Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake.
- Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Notes
This cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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