Description
This Pumpkin Crumb Coffee Cake combines moist pumpkin-flavored cake with a crunchy cinnamon crumb topping and a smooth vanilla icing drizzle. Perfect for fall gatherings or a cozy breakfast treat, this cake is easy to prepare and bakes up beautifully with warm spices enhancing the pumpkin puree.
Ingredients
Scale
Crumb Topping
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold
Pumpkin Coffee Cake
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (226g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
Vanilla Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan, or any 2.5-quart baking dish, with nonstick spray and set aside.
- Make crumb topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fork until the mixture forms clumps and crumbs. Set aside.
- Mix dry cake ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until combined.
- Mix wet cake ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. The batter will be very thick.
- Assemble the cake: Spoon or pour the batter into the prepared baking pan, spreading evenly. Evenly sprinkle the crumb topping over the batter and gently press it down.
- Bake: Bake the cake for 30 to 35 minutes. Check doneness at 30 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If wet batter remains, bake for an additional 5 minutes or until done.
- Prepare icing: While the cake bakes or cools, whisk together the confectioners’ sugar, pumpkin spice creamer (or half-and-half/milk), and vanilla extract. Add more creamer or milk if needed to thin the icing.
- Serve and store: Drizzle the vanilla icing over the warm or cooled cake. Serve warm if preferred. Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Notes
- This cake freezes well for up to 2 months. Thaw overnight in the refrigerator before serving.
- You can substitute pumpkin pie spice (2 and 1/2 teaspoons) for the individual spices in the batter.
- Any milk, dairy or nondairy, can be used in the batter; buttermilk is recommended for extra moistness.
- Use a pastry blender or fork to cut in the cold butter for the crumb topping to get the perfect crumb texture.
- A 9-inch square pan, 9-inch springform pan, or any 2.5-quart baking dish will work for baking this cake.
Nutrition
- Serving Size: 1 slice (about 1/9 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
