Pumpkin Coffee Cake
This easy, stir-together Pumpkin Coffee Cake has a cinnamon crumb topping and espresso glaze
Servings: 9
Ingredients
For the Crumb Topping
- ¾ cup (95g) all-purpose flour
- ⅓ cup (66g) brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoon diced unsalted butter softened
For the Pumpkin Cake
- 1 ¼ cup (155g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ tsp ground ginger
- pinch cloves
- pinch nutmeg
- ½ cup (120ml) neutral oil
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Glaze
- 1 ½ cups (195g) powdered sugar
- ½ teaspoon espresso powder optional
- 2 to 3 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
To Make the Crumb Topping
- Preheat the oven to 350°F. Line an 8 X 8 inch baking pan with parchment paper and set aside.
- Make the crumb topping. Add the flour, brown sugar, cinnamon and salt in a mixing bowl. Stir to combine. Cut in the soft butter with a pastry cutter, a pair of forks, or by stirring with a wooden spoon until the streusel begins to clump together. Place in the refrigerator as you prepare the batter.
To Make the Pumpkin Cake
- Stir together the all-purpose flour, baking powder, baking soda, salt and spices in a mixing bowl and set aside.
- In a large mixing bowl, whisk together the oil, granulated sugar, and brown sugar together until combined. Add the eggs and whisk until smooth. Add the pumpkin and vanilla extract. Whisk together until smooth.
- Add the dry ingredients into the batter and stir together with a rubber spatula until combined.
- Scrape the batter into the prepared pan. Take the crumb topping out of the fridge and sprinkle it all over the top.
- Bake the cake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the cake for at least 30 minutes on a wire rack before slicing.
To Make the Glaze
- Stir together all of the ingredients in a small bowl using a spoon or mini whisk. Add more milk until the glaze is pourable but still thick enough to coat the cake without running off the edges. Drizzle the glaze over the top of the cake. Slice and serve.
Notes
Store the cake at room temperature covered with plastic wrap or in an air tight container for up to 3 days. You can also store it in the refrigerator for up to 1 week.
Freeze baked and cooled coffee cake by wrapping well in plastic wrap. Store in the freezer for up to 1 month. Thaw the frozen cake overnight in the refrigerator.