Pumpkin Crumb Coffee Cake
- October 23, 2017 by Taylor
- 3 Comments
A fall brunch isn't complete with out this perfectly pumpkin spiced Pumpkin Crumb Coffee Cake!
Update: this post has been updated with new photos and reposted in October 2017. Original content is from November 2011.
I've been in the "working world" for a good four months now and I think it will officially hit me that I'm no longer a student when Thanksgiving break rolls around. Let me re-phrase: when the week rolls around that students, not working people, get off from school.
Since I'm not taking any time off around Thanksgiving this means no week-long cooking and baking marathon, no traveling, and no Black Friday shopping. Growing up is the pits. Don't feel too bad for me - I will still be able to cook, bake, and spend time with some friends and family, which is really what Thanksgiving is all about, right?
When Should I Make This Coffee Cake?
This pumpkin crumb coffee cake would be a great addition to a Thanksgiving breakfast. Along with some fruit salad, it would be perfectly filling, tiding you over until the big meal. Not to mention, it's only appropriate to fit in as much pumpkin as possible into your Thanksgiving day.
You can start your day with this pumpkin breakfast cake and then end it with pumpkin pie. Or maybe you want to save room for pecan pie but still want a little pumpkin on Thanksgiving. Or maybe you want a little festive snack that you can nibble on throughout the day.
Why Should I Make This Coffee Cake?
Really, there is no wrong reason for baking this pumpkin crumb coffee cake - it is delicious! The cake is dense, moist, and packed with flavor. The brown sugar and butter combo in the crumb topping is the best part. It definitely tasted best the day after it was baked, so you can bake it ahead of time - one less thing to worry about on Thanksgiving day!
Ingredients
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup oats
- ½ cup packed brown sugar
- pinch of salt
- 1 ½ teaspoon ground cinnamon
- 8 tablespoon unsalted butter cold, cut into pieces
For the cake:
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 cup pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup milk
Instructions
- Preheat oven to 350 degrees F. Line a 9x9" pan with foil and spray with cooking spray. Set aside.
To make the crumb topping:
- Mix together flour, oats, sugar, salt, and cinnamon.
- Add butter and combine with fingertips until mixture is crumbly.
- Set aside.
To make the cake:
- In large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- In small bowl, whisk together pumpkin puree, oil, vanilla, and milk.
- Stir into flour mixture until just combined and pour into prepared pan.
- Top with prepared crumb topping, lightly pressing into cake batter.
- Bake in preheated oven for 30-35 minutes, until a toothpick inserted 2" from the edge comes out clean.
- Cool in pan and enjoy!!
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3 Comments
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This pumpkin cake looks to die for! And the topping sounds amazing. Growing up IS the pits! I hope you get a little time off to eat all the yummy things 🙂
No egg in this cake?
Hi Jenny -
Nope - no eggs in this cake 🙂