Description
Indulge in the warm, comforting flavors of fall with this delightful Pumpkin Crumb Coffee Cake. Moist pumpkin cake layered with a buttery cinnamon streusel topping makes for the perfect treat to pair with your morning coffee or enjoy as a sweet snack.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin purée
- ½ cup full-fat buttermilk
- 1 tsp vanilla extract
Streusel Topping:
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 ½ tsp cinnamon
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line with parchment for easy removal).
- In a medium bowl, mix flour, sugars, and cinnamon. Pour in melted butter and stir with a fork until crumbly. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large bowl, cream together butter and brown sugar until light and fluffy (about 2 minutes). Beat in eggs one at a time, then mix in pumpkin purée and vanilla until smooth.
- Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined. Don’t overmix.
- Spread half the batter into prepared pan. Sprinkle with half the streusel. Gently spread remaining batter on top, then finish with remaining streusel.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least 15 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
