Print

Perfect Pumpkin Coffee Cake with Crumb Topping

pumpkin coffee cake - featured image
Print Recipe

A moist, tender pumpkin coffee cake with a thick, crunchy cinnamon crumb topping. Perfect for fall gatherings, this easy recipe comes together in under 15 minutes and is sure to become a seasonal favorite.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour (for crumb topping)
  • ½ cup (100g) light brown sugar, packed (for crumb topping)
  • ¼ cup (50g) granulated sugar (for crumb topping)
  • 2 teaspoons ground cinnamon (for crumb topping)
  • ¼ teaspoon salt (for crumb topping)
  • ½ cup (113g) unsalted butter, melted (for crumb topping)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2 to 3 tablespoons milk or heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease parchment and exposed pan sides.
  2. Make the crumb topping: In a small bowl, whisk together flour, both sugars, cinnamon, and salt. Pour melted butter over mixture and stir with a fork until clumps form. Set aside (refrigerate if kitchen is warm).
  3. Mix dry ingredients: In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and spices until no lumps remain.
  4. Mix wet ingredients: In a separate large bowl, whisk together pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix; a few lumps are okay.
  6. Assemble: Pour batter into prepared pan and spread evenly. Sprinkle crumb topping evenly over batter without pressing down.
  7. Bake for 35-40 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If topping browns too quickly after 25 minutes, tent loosely with foil.
  8. Cool in pan on a wire rack for 15 minutes. Lift cake out using parchment overhang and cool completely on rack (about 45 minutes).
  9. Make glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. Let glaze set for 10 minutes before slicing.

Notes

Use room temperature ingredients for best results. Measure flour correctly by spooning into cup and leveling off. Do not use pumpkin pie filling. For a crunchier topping, broil for 1-2 minutes at the end, watching carefully. Store cake uncovered at room temperature for first day to keep crumb crunchy.

Nutrition

Keywords: pumpkin coffee cake, crumb topping, fall dessert, pumpkin recipe, coffee cake, easy pumpkin cake

Find it online: https://forkmila.com/perfect-pumpkin-coffee-cake-with-crumb-topping/