Pumpkin Coffee Cake with Crumb Topping
Ingredients
Crumb Topping
-
½
cup
all-purpose flour
-
½
cup
packed light or dark brown sugar
-
1½
teaspoons
ground cinnamon
-
¼
cup
unsalted butter, cold
Pumpkin Coffee Cake
-
2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
salt
-
1½
teaspoons
ground cinnamon
-
½
teaspoon
ground nutmeg
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground ginger
-
1
cup
pumpkin puree
-
½
cup
packed light or dark brown sugar
-
½
cup
canola or vegetable oil
-
¼
cup
pure maple syrup
-
¼
cup
milk
Vanilla Icing
-
1
cup
confectioners’ sugar
-
2
tablespoons
pumpkin spice coffee creamer or milk
-
¼
teaspoon
pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and grease a baking pan.
- Prepare the crumb topping by mixing flour, brown sugar, and cinnamon, then cutting in cold butter until crumbly.
- In a large bowl, combine the dry ingredients for the cake.
- In another bowl, mix the wet ingredients until well combined.
- Combine the wet and dry ingredients, stirring until just mixed, and pour into the prepared pan.
- Spread the crumb topping over the batter and gently press it down.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- While the cake bakes, prepare the icing by mixing the ingredients together.
- Drizzle the icing over the warm or cooled cake before serving.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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