Description
This Pumpkin Crumb Coffee Cake is a moist and flavorful treat perfect for fall or any cozy morning. It features a spiced pumpkin-infused batter topped with a crumbly cinnamon sugar topping and finished with a sweet pumpkin spice coffee creamer glaze. Baked to perfection in under an hour, this cake offers warming spices, tender texture, and a delicious balance of sweetness.
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 if you prefer)
- 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 pan (or any 2.5 quart baking dish) with nonstick spray to prevent sticking and set aside.
- Make the crumb topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fork until clumps and crumbs form. Set the crumb topping aside.
- Prepare dry ingredients for cake: In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Combine wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until fully combined.
- Mix batter: Pour the wet pumpkin mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix, as the batter will be very thick.
- Assemble cake: Spoon or pour the batter into your prepared pan, spreading it evenly. Evenly sprinkle the crumb topping over the batter and gently press it down to adhere.
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes. Check doneness at 30 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter. If needed, bake 5 more minutes.
- Make the icing: Whisk together the confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half/milk), and vanilla extract. Add a little extra creamer or milk if you prefer a thinner consistency.
- Glaze and serve: Drizzle the icing over the warm or cooled cake. Serving warm enhances the flavor and texture.
- Store leftovers: Cover leftover cake tightly and keep at room temperature or refrigerated for up to 3 days to maintain freshness.
Notes
- Use cold butter for the crumb topping to achieve a better crumbly texture.
- Avoid overmixing the batter to keep the cake tender and moist.
- Feel free to substitute pumpkin spice coffee creamer with half-and-half or milk in the icing if preferred.
- Check cake doneness carefully to avoid overbaking; toothpick test is recommended.
- This cake is best served warm but keeps well at room temperature or refrigerated for a few days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
