Description
Indulge in our delicious Pumpkin Coffee Cake recipe that’s perfect for fall mornings. Learn how to create this moist and flavorful treat today!
Ingredients
Scale
- 1/2 cup (63g) all-purpose flour
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons (3 ml) ground cinnamon
- 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) baking powder
- 1/2 teaspoon (3 ml) salt
- 1 and 1/2 teaspoons (3 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground nutmeg*
- 1/4 teaspoon (1 ml) ground cloves*
- 1/4 teaspoon (1 ml) ground ginger*
- 1 cup (230g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk*
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30 ml) pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon (1 ml) pure vanilla extract
Instructions
- Warm up your oven to 350°F (177°C). Coat a 9-inch square or springform pan, or any 2.5-quart dish, with nonstick spray. Put aside for later.
- Start with the crumb topping: Combine the flour, brown sugar, and cinnamon in a medium bowl. Incorporate the cold butter using a pastry cutter or fork, forming clumps and crumbs. Hold this aside.
- For the cake, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl until well blended. In a separate medium bowl, combine the pumpkin, brown sugar, oil, maple syrup, and milk until smooth. Add the wet mixture to the dry ingredients, stirring just until mixed. Do not over-stir; the batter should be thick. Transfer the batter into the prepared pan, smoothing the top. Evenly distribute the crumb topping over the batter and lightly press it down.
- Bake for 30-35 minutes. At the 30-minute point, check if it’s done by inserting a toothpick in the center. If it emerges clean or with a few moist crumbs, it’s ready. If there’s still wet batter, continue baking for an additional 5 minutes or until the toothpick is clean.
- Prepare the icing by whisking the ingredients together. Add a bit more creamer or milk if you want it thinner. Pour over the cake, whether warm or cooled. (We prefer it warm.)
- Wrap any remaining cake tightly and store it at room temperature or in the fridge for up to 3 days.
Notes
- For a more decadent taste, use dark brown sugar in both the crumb topping and cake batter.
- Enhance the pumpkin flavor by adding a pinch of extra cinnamon or nutmeg to the batter.
- Check the cake at the 30-minute mark to avoid over-baking and maintain a moist texture.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 15g
- Protein: 4g
Keywords: pumpkin cake, crumb topping, pumpkin spice, maple syrup, icing, moist cake
