Ingredients
For the Crumb Topping
- 1 cup (125g) all-purpose flour
- ½ cup (100g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted
For the Cake
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) pumpkin puree
- ½ cup (120ml) sour cream
Optional Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Equipment
- 9×9-inch baking pan
- Large mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease and line a 9×9-inch baking pan with parchment paper.
Step 2: Make the Crumb Topping
In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt.
Pour in the melted butter and stir with a fork until large, crumbly pieces form. Set aside.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Step 4: Prepare the Batter
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, pumpkin puree, and sour cream until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Step 5: Assemble the Cake
Spread the batter evenly into the prepared baking pan.
Sprinkle the crumb topping evenly over the batter, gently pressing some of the larger crumbs into the surface.
Step 6: Bake
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 15–20 minutes.
Step 7: Add the Glaze (Optional)
Whisk together the powdered sugar, milk, and vanilla until smooth.
Drizzle the glaze over the cooled coffee cake before slicing.
Step 8: Serve
Slice and serve warm or at room temperature with coffee, tea, or a glass of milk.
Tips for Success
- Use pure pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter to keep the cake soft and tender.
- Chill the crumb topping for 10 minutes before using if it becomes too soft.
- For extra crunch, add chopped pecans or walnuts to the crumb topping.
- Let the cake cool slightly before slicing for cleaner pieces.
Serving Suggestions
Enjoy Pumpkin Coffee Cake with Crumb Topping alongside:
- Hot coffee
- Chai tea
- Pumpkin spice latte
- Hot apple cider
- Vanilla ice cream
- Whipped cream
Storage
Store the coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Warm individual slices in the microwave for 15–20 seconds before serving. The cake can also be frozen for up to 3 months.
