Description
A delightful pumpkin coffee cake with a crunchy crumb topping, perfect for pairing with coffee or tea on a chilly day.
Ingredients
Scale
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of salt
- 1 cup of granulated sugar
- 1 cup of canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup of vegetable oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- For the crumb topping:
- 1/2 cup of all-purpose flour
- 1/2 cup of packed brown sugar
- 1/4 cup of cold butter, cubed
- 1 teaspoon of ground cinnamon
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Mix together the crumb topping ingredients in another bowl until it resembles coarse crumbs.
- Pour the pumpkin batter into your prepared baking dish and spread it evenly. Sprinkle the crumb topping over the cake batter.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
For an elegant touch, consider garnishing with icing or whipped cream. You can substitute walnuts or pecans for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg