PUMPKIN COFFEE CAKE
Enjoy the cozy taste of fall with our Pumpkin Coffee Cake. It's the perfect dessert to accompany your morning coffee or enjoy as a snack anytime.
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!