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This pumpkin coffee cake with crumb topping is a tender, spiced pumpkin cake swirled with a cinnamon-brown sugar filling and finished with a thick, buttery crumb topping and a light vanilla glaze. It is easy to mix in one bowl, bakes in a single pan, and is perfect for fall breakfasts, brunch, holiday mornings, and sharing with a cup of coffee.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream or plain Greek yogurt, at room temperature
  • 1/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/3 cup light brown sugar, packed, for the filling
  • 1 1/2 teaspoons ground cinnamon, for the filling
  • 1 1/4 cups all-purpose flour, for the crumb topping
  • 1/2 cup light brown sugar, packed, for the crumb topping
  • 1/4 cup granulated sugar, for the crumb topping
  • 1 1/2 teaspoons ground cinnamon, for the crumb topping
  • 1/4 teaspoon fine sea salt, for the crumb topping
  • 1/2 cup unsalted butter, melted, for the crumb topping
  • 1 cup powdered sugar, for the glaze
  • 2 to 3 tablespoons milk, for the glaze
  • 1/2 teaspoon vanilla extract, for the glaze

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan, or line it with parchment paper with an overhang for easy removal.
  2. For the crumb topping, whisk the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter until thick clumps form. Set aside.
  3. For the filling, mix 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon in a small bowl and set aside.
  4. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, pumpkin pie spice, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
  5. In a large bowl, beat the softened butter, granulated sugar, and 1/4 cup brown sugar on medium speed for 2 to 3 minutes until light and fluffy.
  6. Beat in the eggs one at a time, then mix in the pumpkin puree, sour cream, milk, and vanilla until smooth.
  7. Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
  8. Spread half of the batter into the prepared pan. Sprinkle evenly with the cinnamon-sugar filling, then spoon the remaining batter over the top and gently spread it into an even layer.
  9. Break the crumb topping into large clumps and scatter it evenly over the batter, pressing lightly.
  10. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the topping browns too quickly.
  11. Cool in the pan on a wire rack for at least 30 minutes.
  12. Whisk the powdered sugar, milk, and vanilla until smooth and drizzle over the cooled cake. Slice and serve warm or at room temperature.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced and will change the texture.
  • Room temperature eggs, butter, and sour cream blend more evenly for a tender crumb.
  • Use melted butter in the topping and press the clumps together with your hands for big, bakery-style crumbs.
  • Do not overmix the batter, or the cake will turn dense and tough.
  • Cover loosely with foil if the crumb topping darkens too quickly during baking.
  • Let the cake cool before glazing so the glaze does not melt and soak in.
  • Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • To freeze, wrap unglazed cooled squares individually and freeze for up to 3 months. Thaw at room temperature and add the glaze before serving.
  • Add 1/2 cup chopped pecans or walnuts to the crumb topping for extra crunch.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-coffee-cake-with-crumb-topping/