Pumpkin Coffee Cake with Crumb Topping

Recipes

Pumpkin Coffee Cake with Crumb Topping

Ingredients

Crumb Topping:

  • 12 tablespoons unsalted butter, melted
  • 1 1/2 cups (215g) all-purpose flour
  • 1 cup (195g) packed brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Filling:

  • 2/3 cup (125g) packed brown sugar
  • 1 teaspoon cinnamon

Cake:

  • 2 1/2 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 (15-ounce) (425g) can pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups (290g) packed brown sugar
  • 2/3 cup neutral oil (such as vegetable or canola oil)
  • 2 large eggs
  • 1 tablespoon vanilla extract

Icing:

  • 1 cup (120g) confectioners’ sugar
  • 3 tablespoons milk

Instructions

  1. Prepare the Crumb Topping:
    • In a medium bowl, mix together the melted butter, flour, brown sugar, cinnamon, and salt until well combined. Set aside.
  2. Prepare the Filling:
    • In a small bowl, mix the brown sugar and cinnamon together for the filling. Set aside.
  3. Make the Cake:
    • Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking pan and set it aside.
    • In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and brown sugar.
    • Add the pumpkin puree, oil, eggs, and vanilla extract to the dry ingredients. Stir just until everything is combined—do not overmix.
  4. Assemble the Cake:
    • Spread half of the cake batter evenly into the prepared baking pan.
    • Sprinkle the filling mixture over the batter.
    • Carefully spread the remaining batter over the filling layer.
    • Sprinkle the crumb topping evenly over the batter and lightly press it into the surface.
  5. Bake:
    • Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Ice:
    • Allow the cake to cool before drizzling with icing. To make the icing, whisk together the confectioners’ sugar and milk until smooth, then drizzle over the cooled cake.
  7. Serve:
    • Slice and enjoy! This cake pairs wonderfully with a cup of coffee or tea.