Description
Indulge in the ultimate fall treat with this moist and warmly spiced pumpkin coffee cake featuring a delightful buttery crumb topping. Perfect for breakfast, brunch, or a cozy dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, combine the granulated sugar and vegetable oil. Beat until well combined.
- Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- For the crumb topping: In a separate bowl, combine the flour, brown sugar, granulated sugar, and cinnamon.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour the cake batter into the prepared baking pan. Sprinkle the crumb topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before slicing and serving.
Notes
- Don’t Overmix: Overmixing can lead to a dense and tough cake. Mix wet and dry ingredients just until combined.
- Use Cold Butter: For the crumb topping, ensure your butter is very cold to achieve the best crumbly texture.
- Pure Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin coffee cake, crumb topping, streusel, fall baking, pumpkin recipe, easy coffee cake, spiced cake, autumn dessert, breakfast cake, homemade coffee cake
