Pumpkin Coffee Cake with Crumb Topping
An incredibly moist and flavorful spiced pumpkin coffee cake, piled high with a crumb topping and finished with vanilla icing.
Equipment
- 9-inch Square Baking Pan
- Pastry blender
- whisk
- Rubber spatula
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 or vegetable oil or melted coconut oil if you prefer
- ¼ cup pure maple syrup
- ¼ cup milk
Vanilla Icing
- 1 cup confectioners’ sugar
- 2 tablespoons pumpkin spice coffee creamer, 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 until clumps form. Set aside.
- Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Scrape the thick batter into the prepared pan and smooth the top. Pour the crumb topping over the batter and gently press it in.
- Bake for 30-35 minutes. Check doneness at the 30 minute mark with a toothpick. If the toothpick comes out clean or with a few crumbs, it's done; otherwise, bake for an additional 5 minutes.
- Make the icing: Whisk together the icing ingredients. Add more creamer/milk if needed to thin out. Drizzle over the 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 before enjoying. You can use any milk, dairy or nondairy, in the cake batter. Buttermilk is recommended for added moisture.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 1600IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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