Description
Pumpkin coffee cake is the perfect fall baking project. With notes of cinnamon and a serious crumble topping, it’s made for a cup of coffee.
Ingredients
Units
Streusel Swirl Filling
- 30g all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 53g light brown sugar, packed
- 2 tablespoons unsalted butter, chilled and cubed
Crumb Topping
- 120g all-purpose flour
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 106g light brown sugar, packed
- 114g unsalted butter, melted and cooled
Pumpkin Cake
- 180g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon allspice
- 106g light brown sugar, packed
- 2 teaspoon vanilla extract
- 170g pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable or canola oil
- 1 large egg
- 1/3 cup heavy cream, whipped to soft peaks
Instructions
- Streusel Swirl Filling: Mix together flour, cinnamon, salt and brown sugar.
- Using your fingers, rub in the cold butter until the mixture resembles a sandy texture. Place in the fridge until ready to use.
- Crumb Topping: Mix together flour, cinnamon, salt and brown sugar
- Pour in the melted butter and stir until a ball of dough forms using a wooden spoon or spatula. Set aside on counter until ready for use.
- Pumpkin Cake: Preheat oven to 350°F. Grease and line an 8″ x 8″ baking pan with parchment paper. The parchment should be longer than the tin to allow for easy lift out.
- Whisk together flour, baking powder, baking soda, and spices in a large bowl.
- In a second bowl, whisk together brown sugar, vanilla, pumpkin, oil, and egg.
- Pour the wet ingredients into the dry and stir until just combined with a rubber spatula. Gently fold in the whipped cream, carefully leaving as much of the airiness as possible.
- Spoon 1/2 of the batter into prepared baking tin. Spread evenly.
- Sprinkle streusel mixture evenly across the top of the batter.
- Top with the remaining 1/2 of the cake mixture. It’s easiest to spoon dollops across the top, then spread evenly to keep the streusel in place.
- Using your fingers, break apart the crumble topping dough into small pieces and scatter evenly across the top.
- Bake for 35-40 until the crumble is just beginning to brown and a toothpick comes out clean.
- Allow to cool in the baking pan before lifting the cake out using the parchment edges.
Notes
- Want to skip the individual spices? Replace with 1 tablespoon of pumpkin pie spice in the cake.
- Store in an airtight container on the counter
Keywords: Spicy, autumn, pumpkin
