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Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe

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4.2 from 8 reviews

This Pumpkin Crumb Coffee Cake is a moist and flavorful spiced pumpkin cake with a crunchy crumb topping and a smooth vanilla icing drizzle. Perfect for fall breakfasts or brunches, it combines warm spices with pumpkin puree for a comforting treat.

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 if you prefer)
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk (dairy or nondairy, buttermilk preferred)

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

  1. 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.
  2. 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 fork until clumps and crumbly texture form. Set aside.
  3. Mix Dry Ingredients for Cake: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until combined.
  4. Mix Wet Ingredients for Cake: In a separate medium bowl, whisk pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth and combined.
  5. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry mixture and stir gently until just combined; avoid over-mixing. The batter will be thick.
  6. Assemble Cake: Spoon or pour the batter into the prepared baking pan and spread evenly. Sprinkle the crumb topping evenly over the batter and gently press it down into the surface.
  7. Bake: Bake for 30-35 minutes. Check 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 wet batter sticks, bake 5 more minutes and re-check.
  8. Prepare Vanilla Icing: Whisk together confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract until smooth. Add more liquid to thin if desired.
  9. Serve: Drizzle the icing over warm or cooled cake. The cake is best served warm.
  10. Storage: Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before serving.

Notes

  • This cake freezes well for up to 2 months; thaw overnight in the refrigerator before serving.
  • Special tools that help: 9-inch square pan, 9-inch springform pan, or any 2.5-quart baking dish; glass mixing bowls; pastry blender; whisk; rubber spatula.
  • For spices, you can substitute the individual spices (cinnamon, nutmeg, cloves, ginger) with 2 and 1/2 teaspoons of pumpkin pie spice.
  • You can use any type of milk in the batter, dairy or nondairy. Buttermilk works especially well to make the cake moist.
  • If you prefer, use melted coconut oil instead of canola or vegetable oil.

Find it online: http://bitezly.com/pumpkin-crumb-coffee-cake-with-spiced-pumpkin-and-vanilla-icing-recipe-2/