Description
This moist and flavorful Pumpkin Crumb Coffee Cake features a tender pumpkin-spiced cake base topped with a buttery crumb topping and finished with a sweet, creamy icing. Perfect for autumn mornings or a cozy afternoon treat, this cake balances warm spices with the natural sweetness of pumpkin and maple syrup for a comforting, delicious dessert.
Ingredients
Crumb Topping
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold
Cake
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 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 (226g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan, or any 2.5-quart baking dish, with nonstick spray. Set aside.
- Make the crumb topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold unsalted butter using a pastry blender or fork until clumps and crumbly texture form. Set aside.
- Mix dry ingredients for cake: In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together until fully combined.
- Mix wet ingredients for cake: In a separate medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until homogeneous.
- Combine wet and dry: Pour the wet mixture into the dry ingredients bowl. Stir gently until just combined to avoid overmixing—the batter will be very thick.
- Assemble the cake: Spoon or pour the batter evenly into the prepared baking pan and spread to smooth the surface. Evenly distribute the crumb topping over the batter and gently press it down into the surface.
- Bake the cake: Place the cake in the preheated oven and bake for 30-35 minutes. Start checking at 30 minutes by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is done. If wet batter clings to the toothpick, continue baking for up to 5 more minutes and recheck.
- Prepare the icing: While the cake bakes or cools slightly, whisk together the confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half, or milk), and vanilla extract. Add an extra splash of creamer or milk if needed to thin it out.
- Serve: Drizzle the icing over the warm or cooled cake. This coffee cake is especially delightful served warm.
- Storage: Cover any leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Notes
- Use canned or homemade pumpkin puree for best results.
- If you prefer, substitute canola or vegetable oil with melted coconut oil for a slightly different flavor.
- The spices can be adjusted to your taste or omitted if preferred.
- Make sure not to overmix the batter to keep the cake tender.
- The cake can be stored at room temperature for up to 3 days or refrigerated.
- Serving the cake warm enhances its comforting flavors.