Description
A soft and warmly spiced Pumpkin Crumb Coffee Cake topped with buttery cinnamon crumbs and finished with a smooth vanilla icing.
Ingredients
Crumb Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup cold unsalted butter
Pumpkin Coffee Cake
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup pumpkin puree
1/2 cup packed brown sugar
1/2 cup canola or vegetable oil
1/4 cup pure maple syrup
1/4 cup milk
Vanilla Icing
1 cup confectioners’ sugar
2 tablespoons milk, half-and-half, or pumpkin spice coffee creamer
1/4 teaspoon pure vanilla extract
Instructions
1. Preheat the oven to 350°F. Grease a 9-inch square pan, 9-inch springform pan, or 2.5-quart baking dish.
2. Prepare the crumb topping by whisking the flour, brown sugar, and cinnamon in a medium bowl.
3. Cut the cold butter into the flour mixture with a pastry blender or fork until clumps and coarse crumbs form. Set the topping aside.
4. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
5. In a separate bowl, whisk the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
6. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix. The batter will feel thick.
7. Spread the batter evenly in the prepared baking pan.
8. Scatter the crumb topping across the batter and gently press the crumbs into the surface.
9. Bake for 30 to 35 minutes. Check the center with a toothpick at 30 minutes. The cake is ready when the toothpick comes out clean or with a few moist crumbs.
10. Whisk the confectioners’ sugar, milk or creamer, and vanilla extract until smooth. Add a small splash of milk when you need a thinner icing.
11. Drizzle the vanilla icing over the warm or cooled cake. Slice and serve.
Notes
Use pure pumpkin puree rather than pumpkin pie filling.
Keep the butter cold so the crumb topping develops a crisp, chunky texture.
Measure the flour with the spoon-and-level method to prevent a dry or dense cake.
You may replace the cinnamon, nutmeg, cloves, and ginger in the batter with 2 1/2 teaspoons pumpkin pie spice.
Any dairy or nondairy milk works in the batter. Buttermilk gives the cake an especially moist texture.
Store the covered cake at room temperature or in the refrigerator for up to 3 days.
Freeze the cake or individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 28 g
- Sodium: 270 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 14 mg