PUMPKIN COFFEE CAKE
Savor the cozy taste of fall with our Pumpkin Coffee Cake. It’s the perfect treat to pair with your morning brew or enjoy as a snack anytime. Just one bite, and you’ll be in pumpkin spice heaven!
Pumpkin coffee cake batter
Get ready to swoon over our Pumpkin Coffee Cake! Incredibly moist, with a tender, spiced crumb, and crowned with a buttery cinnamon crumb topping, this delightful cake is the ultimate morning indulgence. Easy to make and staying irresistibly moist for days, it’s a true taste of fall that you won’t be able to resist!
Ingredients you need:
- All- purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Light brown sugar
- Cinnamon
- Nutmeg
- Eggs
- Pumpkin puree
- Milk
- Vegetable oil
- Butter
TIPS FOR MAKING THE BEST PUMPKIN COFFEE CAKE
We’ve taken our cherished pumpkin bread recipe and transformed it into this delightful breakfast treat, perfect for sharing. This recipe is a favorite because it yields a wonderfully moist result, isn’t excessively sweet (just 3/4 cup of sugar for the entire pan, plus the crumb topping), features the perfect balance of spices, and is incredibly convenient – prepared in just one bowl for easy prep and minimal cleanup. It’s a winner!
For perfect results, remember these simple tips:
- Gentle Mixing: Avoid overmixing; just stir until there are no flour clumps, and then stop. This ensures a tender crumb.
- Precise Baking: Never overbake; we all know no one wants a dry crumb cake.
STORAGE
This pumpkin coffee cake is incredibly moist, so it maintains its freshness for quite some time. To ensure it stays as moist and flavorful as ever, store it in an airtight container or tightly wrap it with plastic. Your pumpkin crumb cake will remain delicious at room temperature for a full week, or you can freeze it for up to 3 months. When you’re ready to enjoy it, simply defrost and warm it up.
PUMPKIN COFFEE CAKE
Ingredients
For the pumpkin cake
- 1 1/2 cup flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
For the crumble topping
- 1 cup flour
- 1 cup light brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter at room temperature
Instructions
- Preheat your oven to 350°F and line a 9 x 9 pan with parchment paper. Set it aside.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves. Mix until all the dry ingredients are well combined.
- Create a well in the center of the dry ingredients. Pour in the eggs, pumpkin purée, milk, oil, and vanilla. Whisk the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just incorporated.
- Pour the batter into the prepared pan, and set it aside to make the topping.
- In another large bowl, you can use the same one to save time. Combine the flour, brown sugar, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, work in the butter until the mixture begins to clump together. Spread this crumble evenly over the pumpkin batter.
- Bake for 30-40 minutes, or until a knife inserted into the center of the pan comes out clean. Allow the cake to cool.
- Once the cake has cooled, drizzle it with some powdered sugar, slice it into 16 pieces, and serve!