Description
A moist and warmly spiced pumpkin coffee cake layered with cinnamon flavor and topped with a buttery brown sugar crumb. Perfect for fall mornings, brunch gatherings, or an afternoon treat with coffee.
Ingredients
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- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, divided and softened
- 1 cup granulated sugar
- 1 cup brown sugar, divided
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- 1/4 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F and grease a 9×9 inch baking pan.
- In a bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl cream 1/2 cup butter with granulated sugar and 1/2 cup brown sugar until light and fluffy.
- Beat in eggs, pumpkin puree, milk, and vanilla extract until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Spread batter evenly into the prepared pan.
- In another bowl combine remaining 1/2 cup flour, 1/2 cup brown sugar, and 1/2 cup butter until crumbly.
- Sprinkle crumb topping evenly over the batter.
- Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- Cool for at least 20 minutes before slicing and serving.
Notes
- Do not overmix the batter to keep the cake tender.
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Store covered at room temperature for up to two days or refrigerate up to five days.
- This cake freezes well for up to two months when wrapped tightly.
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 30g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg