Pumpkin Coffee Cake: The Best Crumb Topping Recipe You’ll Love
Enjoy a delicious Pumpkin Coffee Cake with Crumb Topping that's perfect for fall.
Equipment
- 9-inch square baking pan
- whisk
- Pastry Blender
- Mixing bowls
Ingredients
Crumb Topping
- ½ cup all-purpose flour spooned & leveled
- ½ cup brown sugar packed light or dark
- 1.5 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
- 1.5 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 oil or vegetable oil
- ¼ cup pure maple syrup
- ¼ cup milk
Vanilla Icing
- 1 cup confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer or 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 fork to create clumps. Set aside.
- Make the cake: In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together. Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter into the prepared pan, spreading to create an even surface. Pour the crumb topping evenly on top and gently press down.
- Bake for 30-35 minutes. Check doneness at 30 minutes with a toothpick; if it comes out clean or with a couple moist crumbs, the cake is done. If wet batter is on the toothpick, bake for 5 more minutes.
- Make the icing: Whisk the icing ingredients together, adding extra creamer/milk 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.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 260IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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