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
Pumpkin Coffee 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*
Vanilla 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 the 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 a fork until mixture forms clumps and crumbs. Set aside.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Mix Wet Ingredients for Cake: In a medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir just until blended. Do not over-mix; the batter will be thick.
- Assemble the Cake: Spoon or pour the batter evenly into the prepared baking pan and spread to level the surface. Sprinkle the crumb topping evenly over the batter and gently press it down.
- Bake: Bake in the preheated oven for 30-35 minutes. Check doneness 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 not, bake for up to 5 more minutes.
- Prepare the Vanilla Icing: While the cake bakes or after it cools slightly, whisk together the confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract. Add extra creamer or milk to thin if needed.
- Serve: Drizzle the vanilla icing over the warm or cooled cake. Serve warm for best flavor.
- Store Leftovers: Cover leftover cake tightly and store at room temperature or refrigerated for up to 3 days. Freezing for up to 2 months is also possible; thaw overnight in the refrigerator before serving.
Notes
- This cake can be frozen up to 2 months. Thaw overnight in the refrigerator before serving.
- Special tools include a 9-inch square pan, 9-inch springform pan, or any 2.5-quart baking dish, plus glass mixing bowls, a pastry blender, whisk, and rubber spatula.
- For spices, you can substitute all the cinnamon, nutmeg, cloves, and ginger in the batter with 2 and 1/2 teaspoons pumpkin pie spice, or replace just nutmeg, cloves, and ginger with pumpkin pie spice and keep the cinnamon as is.
- Any type of milk, dairy or nondairy, can be used in the batter. Buttermilk is a great choice for extra moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
