This Pumpkin Coffee Cake recipe tastes like fall. A cozy and generous mix of spices – cinnamon, ginger and nutmeg, along with a rich crumb topping make this coffee cake a perfect, seasonal treat.
Pumpkin Crumb Coffee Cake Recipe
It’s hard to stay away from all-things-pumpkin this time of year….it’s everywhere and it’s festive.
This coffee cake is a homerun winner…all pumpkiny (is that a word?) and spicy…it’s awesome. The bonus is how your house smells while baking….a true potpourri of cinnamon, ginger and nutmeg.
The crumb topping is also lovely, made with dark brown sugar for a deep, rich flavor.
Try it out, you’ll love it.
For the topping, in a bowl, stir together flour, brown sugar, salt and cinnamon.
Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.
Preheat oven to 350o F. Butter and flour a 9 x 13 cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices.
In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.
Bake cake until a toothpick inserted into center comes out clean, 45-50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.
So good.
Pumpkin Crumb Coffee Cake
Ingredients
Topping:
- 1 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 1-1/2 tsps ground cinnamon
- pinch of table salt
- 6 tbsps unsalted butter, cold, cut into pieces
Cake:
- 2 cups all-purpose flour
- 1-1/2 tsps baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 2 tsps ground ginger
- 1/2 tsp ground nutmeg
- 1/3 cup vegetable oil
- 3/4 cup unsweetened applesauce
- 1 (15 oz) can pumpkin puree
- 1 tsp vanilla extract
- 1-1/2 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs, room temperature, lightly beaten
Instructions
- Preheat oven to 350o F.
- For the topping, in a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.
- Butter and flour a 9 x 13 cake pan.
- In a small bowl, combine flour, baking powder, baking soda, salt and spices.
- In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix.
- Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.
- Bake cake until a toothpick inserted into center comes out clean, 45-50 minutes.
- Allow to cool in pan on a wire rack at least 20 minutes.
Nutrition
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