Description
A moist and flavorful Pumpkin Crumb Coffee Cake featuring a spiced pumpkin batter topped with a buttery crumb topping and finished with a vanilla glaze. Perfect for fall breakfasts, brunches, or afternoon treats.
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 (any dairy or nondairy, buttermilk preferred)
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 oven to 350°F (177°C). Grease a 9-inch square or springform pan (or any 2.5-quart baking dish) with nonstick spray and set aside.
- Make Crumb Topping: In a medium bowl, whisk together flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry blender or fork until clumps and crumbs form. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth and combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be very thick. Avoid over-mixing to ensure a tender cake.
- Assemble Cake: Spoon or pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping evenly over the batter, gently pressing down to adhere.
- Bake: Bake for 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If not done, bake 5 minutes longer and recheck.
- Make Icing: Whisk the confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract until smooth. Add a splash extra creamer or milk to thin if desired.
- Serve: Drizzle the icing over the warm or cooled coffee cake. The cake is best served warm.
- Store: Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Notes
- This cake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
- Use pumpkin pie spice as a substitute for cinnamon, nutmeg, cloves, and ginger; about 2 and 1/2 teaspoons will work.
- Any milk, dairy or nondairy, can be used in the batter; buttermilk adds extra moisture and tenderness.
- If you prefer coconut oil, melt it before mixing into the batter.
- Use a pastry blender or fork to achieve the best crumb topping texture.
- Avoid over-mixing the batter to prevent a dense cake.
- Serving the cake warm enhances the flavors and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/9 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
