If you’re searching for the perfect cozy treat that pairs seamlessly with your morning brew, look no further than Pumpkin Coffee Cake with Crumb Topping. This delightful dessert brings together the warm spices and rich flavors of fall, making every bite heavenly. Soft, moist cake meets a crunchy, buttery crumb topping, creating a wonderful texture contrast that’s simply irresistible. Whether it’s for breakfast, brunch, or a comforting afternoon snack, this cake is sure to please anyone who enjoys a warm slice of sweetness.
Recipe Guide:
What is Pumpkin Coffee Cake with Crumb Topping?
Pumpkin Coffee Cake with Crumb Topping is a delightful variation on classic coffee cakes that incorporates pumpkin puree, creating a moist, spiced cake that bursts with seasonal flavor. This recipe showcases the essence of autumn, blending traditional spices like cinnamon and nutmeg with the earthy sweetness of pumpkin. Originating from a love of combining cakes and coffee, this dish is not just a treat for the palate but also brings joy to gatherings, making it a delightful surprise at any occasion.
Why You’ll Love This
One of the best things about making Pumpkin Coffee Cake with Crumb Topping is how straightforward it is. With just a handful of ingredients easily found in your pantry, you can whip this cake together in no time. Plus, it’s incredibly forgiving, allowing for a bit of creativity while keeping it deliciously simple.
Not only is it quick to make, but it’s also a budget-friendly recipe that doesn’t skimp on flavor. The blend of pumpkin and warm spices sends your taste buds on a nostalgic journey, reminding you of all the best parts of fall. Trust me, it’s a treat you’ll want to bake again and again!
How to Make
Quick Overview
Making Pumpkin Coffee Cake with Crumb Topping is an easy and rewarding process. You’ll need basic baking tools like a mixing bowl, whisk, and a baking pan. In under an hour, you’ll have a beautifully baked cake ready to enjoy!
Ingredients
- . 1/2 cup all purpose flour
- . 1/2 cup packed light or dark brown sugar
- . 1 and 1/2 teaspoons ground cinnamon
- . 1/4 cup unsalted butter, cold
- . 2 cups 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 pumpkin puree
- . 1/2 cup packed light or dark brown sugar
- . 1/2 cup canola or vegetable oil
- . 1/4 cup pure maple syrup
- . 1/4 cup milk
- . 1 cup confectioners sugar
- . 2 tablespoons pumpkin spice coffee creamer or milk
- . 1/4 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9-inch square or springform baking pan.
- For the crumb topping, whisk together the flour, brown sugar, and cinnamon in a medium bowl. Cut in the cold butter until clumps form, then set aside.
- For the cake, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl. In a separate bowl, combine the pumpkin, brown sugar, oil, maple syrup, and milk. Add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter into the prepared pan and spread it out evenly.
- Sprinkle the crumb mixture on top and gently press it down.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While you allow the cake to cool, whisk the icing ingredients together and drizzle over the cooled cake.
- Store any leftovers at room temperature or in the refrigerator for up to 3 days, or freeze for up to 2 months.
What to Serve with Pumpkin Coffee Cake with Crumb Topping
This delightful coffee cake pairs perfectly with a warm cup of coffee, chai tea, or even a cozy hot chocolate. For a heartier meal, serve it alongside scrambled eggs or a fresh fruit salad to balance the sweetness. You might even enjoy it for dessert, perhaps with a scoop of vanilla ice cream. No matter how you enjoy it, you’re in for a delicious treat with this charming pumpkin coffee cake!
Top Tips for Perfecting Pumpkin Coffee Cake with Crumb Topping
- Use fresh pumpkin puree for the best flavor, or opt for canned 100% pure pumpkin if you prefer convenience.
- Chill the butter for the crumb topping. This helps create a wonderfully flaky, textured topping.
- Don’t overmix the batter. Stir just until combined to keep the cake light and fluffy.
- Let the cake cool completely before drizzling with icing to prevent it from melting away.
- Experiment with spices. Adjust the spice levels to your preferences or add a pinch of cardamom for an extra kick!
- Double the crumb topping if you love that crunchy layer; it’s totally worth it!
Storing and Reheating Tips
To keep your Pumpkin Coffee Cake with Crumb Topping fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, it freezes wonderfully—just wrap it tightly in plastic wrap before placing it in a freezer bag. When you’re ready to enjoy some, simply thaw it at room temperature or pop it in the microwave for a few seconds for that fresh-baked warmth.
Pumpkin Coffee Cake with Crumb Topping
Ingredients
Method
- Preheat your oven to 350°F (177°C) and grease a 9-inch square or springform baking pan.
- For the crumb topping, whisk together the flour, brown sugar, and cinnamon in a medium bowl. Cut in the cold butter until clumps form, then set aside.
- For the cake, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
- In a separate bowl, combine the pumpkin, brown sugar, oil, maple syrup, and milk. Add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Sprinkle the crumb mixture on top and gently press it down.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While you allow the cake to cool, whisk the icing ingredients together and drizzle over the cooled cake.
Notes
FAQs
Q: Can I substitute the pumpkin puree?
A: Yes! You can use unsweetened applesauce or mashed bananas as alternatives to pumpkin puree, though the flavors will change slightly.
Q: What kind of flour works best?
A: All-purpose flour is great for this recipe. However, if you want a healthier option, you can blend whole wheat flour with all-purpose flour.
Q: How can I make this recipe dairy-free?
A: Substitute the milk with a non-dairy milk option like almond or oat milk, and use plant-based butter for the crumb topping.
This Pumpkin Coffee Cake with Crumb Topping is a must-try for anyone looking to infuse their kitchen with autumn flavors. It’s easy to make, incredibly delicious, and sure to bring smiles to those you share it with. So gather your ingredients and whip up a batch today—you won’t regret it! Enjoy every moist, crumbly slice of this delightful cake!
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Pumpkin Coffee Cake with Crumb Topping
More Resources
Internal Links
- Perfectly Moist Pumpkin Bread
- Pumpkin Chocolate Chip Bread (Moist, Cozy & Easy)
- Pumpkin Chocolate Chip Bread
- Healthy Banana Bread – Moist, Simple & Naturally Sweet
- Bright Tangy Cranberry Orange Bread
- Lemon Blueberry Bread (Moist, Zesty & Bursting with Berries)
External Links
- Pumpkin – Wikipedia
- Coffee Cake – Wikipedia
- Health Benefits of Pumpkin – Healthline
- Healthy Baking Tips – Cleveland Clinic
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