Description
Indulge in our delicious Pumpkin Coffee Cake with Crumb Topping recipe! Learn how to make this irresistible fall treat that’s perfect for breakfast or dessert. Click here for the full recipe!
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
- Set your oven to 350°F (177°C) and coat a 9-inch square or springform pan with a nonstick spray. Put it aside for later.
- Begin with the crumb layer: In a medium-sized bowl, blend the flour, brown sugar, and cinnamon. Incorporate the cold butter using a pastry cutter or fork until the mixture forms clumps and crumbs. Set this mixture aside.
- For the cake: In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, mix together the pumpkin, brown sugar, oil, maple syrup, and milk until smooth. Combine the wet mixture with the dry ingredients, stirring just enough to integrate them without overdoing it. The mixture will be quite thick. Pour or scoop this batter into your prepared pan and spread it evenly. Sprinkle the crumb mixture evenly on top and press it gently into the batter.
- Place the cake in the oven and bake for 30-35 minutes. Check its readiness at the 30-minute point by inserting a toothpick into the center. If it emerges clean or with a few moist crumbs, it’s ready. If there’s wet batter on it, bake for an additional 5 minutes or until done.
- Prepare the icing by mixing the ingredients together. If you want a thinner consistency, add a bit more creamer or milk. Drizzle this over the cake, whether warm or cooled. (We recommend serving this when it’s warm.)
- Store any leftover cake in an airtight container at room temperature or in the fridge for up to three days.
Notes
- Make sure to use chilled butter in the crumb layer for a perfect crumbly texture.
- Avoid overmixing the wet and dry ingredients in the cake to prevent a tough texture.
- Check the cake at 30 minutes to avoid overbaking and drying it out; adjust icing consistency by adding more creamer or milk for a thinner drizzle.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 15g
- Protein: 4g
Keywords: pumpkin crumb cake, moist pumpkin cake, cinnamon crumb topping, pumpkin spice icing, easy pumpkin dessert
