Pumpkin Crumb Coffee Cake

Name: Pumpkin Crumb Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Cuisine: American
Ingredients: 1/2 cup (63 g) all-purpose flour (spooned & leveled); 1/2 cup (100 g) packed light or dark brown sugar; 1 and 1/2 tsp ground cinnamon; 1/4 cup (4 tbsp; 56 g) unsalted butter, cold; 2 cup (480ml)s (250 g) all-purpose flour (spooned & leveled); 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 and 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg*; 1/4 tsp ground cloves*; 1/4 tsp ground ginger*; 1 cup (226 g) pumpkin puree; 1/2 cup (100 g) packed light or dark brown sugar; 1/2 cup (120 ml) canola or vegetable oil (or melted coconut oil if you prefer); 1/4 cup (82 g) pure maple syrup; 1/4 cup (60 ml) milk*; 1 cup (120 g) confectioners’ sugar; 2 tbsp pumpkin spice coffee creamer, half-and-half, or milk; 1/4 tsp pure vanilla extract

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An incredibly moist and flavorful spiced pumpkin coffee cake, piled high with a crumb topping and finished with vanilla icing.

419 kcal /serving 35 min Serves 9 Medium American

Ingredients

Metric Imperial

1/2 cup (63 g) all-purpose flour (spooned & leveled)
1/2 cup (100 g) packed light or dark brown sugar
1 and 1/2 tsp ground cinnamon
1/4 cup (4 tbsp; 56 g) unsalted butter, cold
2 cup (480ml)s (250 g) all-purpose flour (spooned & leveled)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 and 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg*
1/4 tsp ground cloves*
1/4 tsp ground ginger*
1 cup (226 g) pumpkin puree
1/2 cup (100 g) packed light or dark brown sugar
1/2 cup (120 ml) canola or vegetable oil (or melted coconut oil if you prefer)
1/4 cup (82 g) pure maple syrup
1/4 cup (60 ml) milk*
1 cup (120 g) confectioners’ sugar
2 tbsp pumpkin spice coffee creamer, half-and-half, or milk
1/4 tsp pure vanilla extract

Preparation

Not specified

Cooking

Preheat the oven to 350°F (177°C).
Grease a 9-inch (23cm) square or 9-inch (23cm) springform baking pan (or any 2.5 quart baking dish) with nonstick spray.
Set aside.
Make the crumb topping first.
In a medium bowl, whisk the flour, brown sugar, and cinnamon together.
Cut in the cold butter using a pastry blender or a fork.
Mix to create clumps and crumbs.
Set aside.
Make the cake.
Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined.
In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined.
Pour the wet ingredients into the dry ingredients and stir until *just* combined.
Avoid over-mixing the batter.
Batter will be very thick.
Spoon/pour the batter into the prepared baking pan.
Spread to make an even surface.
Pour the crumb topping evenly on top and gently press them down into the batter.
Bake the cake for 30-35 minutes.
Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center.
If the toothpick comes out clean or with a couple moist crumbs, the cake is done.
If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
Make the icing.
Whisk the icing ingredients together.
Add an extra splash of creamer/milk to thin out if desired.
Drizzle over warm or cooled cake.
(We like serving this warm.).
Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

Plating & Serving

Not specified

Suggested Sides

Nutrition per Serving

419 Calories

4.1g Protein 4% DV

71.7g Carbs 24% DV

13.5g Fat 17% DV

2.2g Fiber 6% DV

42.0g Sugars

299mg Sodium 20% DV

2mg Cholesterol

Health Labels

Low Potassium Kidney Friendly Vegetarian Pescatarian Egg Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher

* Daily Values based on a 2,000 calorie diet.

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