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Pumpkin Coffee Cake with Crumb Topping

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 250 kcal

Equipment

  • 9-inch square pan
  • 9-inch springform pan
  • mixing bowls
  • Whisk
  • pastry blender
  • 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 preferred)
  • 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 9-inch springform baking pan (or any 2.5 quart baking dish) 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 using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
  • Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing the batter. Batter will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
  • Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
  • Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over 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.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 50IUVitamin C: 2mgCalcium: 2mgIron: 6mg
Keyword baking, coffee cake, dessert, Pumpkin Cake, Pumpkin Coffee Cake with Crumb Topping, spiced cake
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