Pumpkin Coffee Cake with a Cozy Crumb Topping
A deliciously spiced pumpkin coffee cake topped with a buttery crumb topping, perfect for fall brunches.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/4 cup unsalted butter melted
- 1/2 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9-inch round cake pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the flour, brown sugar, and ground cinnamon for the crumb topping. Pour the melted butter over the mixture and stir until it forms a crumbly texture. Set aside.
- Pour the cake batter into the prepared cake pan and smooth the top with a spatula. Evenly sprinkle the crumb topping over the batter.
- Place the cake in the preheated oven and bake for 25 minutes. After 25 minutes, check the cake and add the crumb topping if you haven't already. Continue baking for an additional 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serving
- Once the cake is completely cooled, slice it into 8 pieces. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Notes
Pro Tips: Use room-temperature ingredients for a smoother batter. Don't overmix the batter to keep the cake light. Taste your spices before using for the best flavor.
Ingredient Substitutions: You can replace the butter with margarine for a dairy-free option. Use gluten-free flour blend if needed.
How to Serve: Serve with whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.
Make-Ahead Tips: Prepare the batter and crumb topping in advance, then assemble and bake when ready to serve.
Ingredient Substitutions: You can replace the butter with margarine for a dairy-free option. Use gluten-free flour blend if needed.
How to Serve: Serve with whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.
Make-Ahead Tips: Prepare the batter and crumb topping in advance, then assemble and bake when ready to serve.