Oh yes, pumpkin season is here and it’s time for an autumn-inspired recipe with a pumpkin twist. Traditional coffee cake is a favorite for many people. I know that in my family, coffee cake would disappear as quickly as it appeared, and that’s no joke. This recipe is truly a coffee cake- and pumpkin-lover’s dream come true. It provides the best of both worlds in every scrumptious bite. As the cake slowly bakes in the oven, your home will be filled with the most delicious aromas of pumpkin spices along with the mouthwatering aromas of that ever-so-addictive cinnamon crumb (streusel) topping.
Once baked, you’ll have a hard time waiting for this cake to cool before eating it. The crumbly cinnamon streusel topping is almost impossible not to pick at from the moment it comes out of the oven. But, try to refrain because it is much better once completely cooled. As the cake cools, the topping will harden into those crunchy, irresistible nuggets of cinnamon-sugar deliciousness. And, the moist pumpkin-spiced cake will have a chance to set nicely, allowing you to cut a generous portion and enjoy with a cup of coffee.
As a side note- many children like this autumn treat as well. My daughter absolutely loves it with a dollop of freshly whipped cream. Or pie-a-la-mode fashion topped with a scoop of vanilla ice cream. Hey, wait a minute – maybe this is the way we adults should enjoy it, too. Whatever your preference, pumpkin coffee cake with a cinnamon streusel topping is one fine way to welcome autumn to your home!
Pumpkin Coffee Cake
Crumb (Streusel) Topping
- 1 stick (110 g) unsalted butter, melted then cooled
- 1 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- pinch of salt, to taste (optional)
- Whisk together dry ingredients in a large bowl.
- Stir in the butter and combine until crumbly.
For the Cake
- 1 3/4 cup (245 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (105 g) granulated sugar
- 1/2 cup (105 g) light brown sugar
- 1/4 cup ( 56.7 g) unsalted butter, softened
- 1/4 cup (60 ml) vegetable oil
- 2 eggs
- 1 cup (240 g) canned (or fresh) pumpkin purée
- 3 Tbsp (48 g) sour cream
- 1 tsp vanilla extract
- Preheat oven to 350°
- Lightly grease with butter a 9″ by 9″ baking pan.
- Sift the flour, baking soda and baking powder into a mixing bowl. Add the spices and whisk well to incorporate all.
- In the bowl of an electric stand mixer add the sugars. Crumble the sugars well between your fingertips to break up any clumps.
- Hook up the paddle attachment and add the softened butter and vegetable oil. Mix on medium-high speed until light and fluffy (about 5 minutes).
- Then add one egg at a time. Once the first egg is fully incorporated, add the second.
- At this stage, add in the pumpkin purée, sour cream, and vanilla extract.
- Change the mixer speed to low and add the dry ingredients. Mix until just combined (about 1 minute).
Tip: At this stage you will finish mixing in the flour with a spatula, by hand. It is very important NOT to overwork the batter.
- Pour the batter EVENLY into the prepared baking dish.
- Sprinkle crumbs uniformly over the top, to create an even layer.
- Place pan on the center rack in your preheated oven for 40-45 minutes.
- After 40 minutes, check the cake by inserting a knife in through the center. It should pull out clean. If not, cook an additional 5- 10 minutes (in 5 minute increments).
- The cake should spring back to the touch and be firm and puffy once completely cooked.
- Remove and let cool completely before serving.