Description
A delicious pumpkin coffee cake topped with a crumbly texture and vanilla icing, perfect for seasonal baking.
Ingredients
Scale
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup packed (110 g) light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (57 g) unsalted butter, cold
- 2 cups (252 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (245 g) pumpkin puree (100% pure pumpkin, not pie filling)
- 1/2 cup packed (110 g) light or dark brown sugar
- 1/2 cup (120 ml) canola or vegetable oil
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) milk
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons (30 ml) pumpkin spice coffee creamer or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Step 1: Set your oven to 350°F (177°C) and allow it to warm fully. Grease a 9-inch square or 9-inch springform pan (or any 2.5-quart baking dish) with nonstick spray. Set aside.
- Step 2: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 and 1/2 teaspoons ground cinnamon until combined. Cut in 1/4 cup cold unsalted butter using a pastry blender or fork until the mixture forms clumps and crumbs. Set aside.
- Step 3: In a large bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger together until evenly combined.
- Step 4: In a medium bowl, whisk 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1/2 cup canola or vegetable oil, 1/4 cup pure maple syrup, and 1/4 cup milk until smooth and combined.
- Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be very thick. Avoid overmixing to keep the cake tender.
- Step 6: Pour or spoon the thick batter into the prepared baking pan. Spread evenly to create a smooth surface.
- Step 7: Evenly sprinkle the crumb topping over the batter. Gently press the crumb mixture down into the batter. It is acceptable if some batter remains visible under the topping.
- Step 8: Bake for 30-35 minutes at 350°F (177°C). At 30 minutes, insert a toothpick into the center of the cake. If it comes out clean or with a couple moist crumbs, the cake is done. If batter clings, bake an additional 5 minutes or until the toothpick comes out properly clean. If edges brown too much before the center is done, cover top loosely with foil after 30 minutes to prevent burning.
- Step 9: In a small bowl, whisk together 1 cup confectioners’ sugar, 2 tablespoons pumpkin spice coffee creamer (or milk), and 1/4 teaspoon pure vanilla extract until smooth. Add an extra splash of creamer or milk if thinning is desired for easier drizzling.
- Step 10: Drizzle icing over warm or cooled cake. Serving warm is recommended.
Notes
- Store cake in an airtight container at room temperature for up to 3 days.
- Store in an airtight container in the refrigerator for up to 7 days.
- Wrap tightly in plastic wrap and aluminum foil. Place in a freezer-safe container, freeze up to 3 months. Thaw at room temperature before serving.
- For crumb topping that does not clump well, cut in an additional tablespoon of cold butter.
- If batter feels too thick before baking, stir in an extra tablespoon of milk for better consistency.
- When cake edges brown excessively before center is done, cover with foil after 30 minutes of baking to prevent burning while the center finishes cooking.
- Allow cake to cool in baking pan for at least 15 minutes before transferring to a wire rack if the cake appears overly moist after baking.
- Serve alongside a warm cup of coffee or homemade chai.
- Pair with fresh fruit or Greek yogurt for a balanced meal.
- Use this coffee cake as a base for French toast or transform into breakfast muffins by adding spices.
- Top with maple syrup or drizzle vanilla icing for added sweetness.
- Sprinkle with chopped toasted nuts or toasted coconut for extra texture.
- Add 1/2 cup chopped pecans or walnuts toasted lightly to crumb topping or batter for crunch and nutty flavor.
- Use pumpkin spice coffee creamer in icing to add a seasonal twist.
- Use 100% pure pumpkin puree (not pie filling) for correct moisture and flavor.
- Light or dark brown sugar adds moisture and depth of flavor; packed measurement is necessary.
- Use fresh ground cinnamon and freshly grated nutmeg when possible for optimal flavor.
- Do not substitute baking soda; it is critical for proper leavening along with baking powder.
- Use neutral oils like canola or vegetable oil to keep cake moist and tender.
- Pure vanilla extract is essential in the icing for authentic flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg