Pumpkin Coffee Cake
Serves 1225 mins prep34 mins cook
Delicious pumpkin coffee cake with a crumble topping and a sweet glaze, perfect for fall baking.
0 servings
What you need
Instructions
Preheat the oven to 350℉. Spray a 9x13 cake pan with nonstick cooking spray or line with parchment paper. Set aside. For the crumble: In a medium mixing bowl, add the flour, brown sugar, and ground cinnamon. Whisk together until combined. Add in the cubed butter and use your clean fingers, or a pastry cutter, to mix together until the mixture resembles crumbled wet sand. In a large bowl, add the pumpkin, granulated sugar, oil, vanilla and eggs. Whisk until combined and smooth. In a separate smaller bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Add the dry ingredients into the wet ingredients and beat together just until combined and no flour streaks or pockets remain in the batter. Pour the pumpkin batter into the prepared baking dish and sprinkle the crumble over top. Cook for 30-38 minutes or until a toothpick inserted into the middle comes out clean or with tender crumb on it. The center of the cake should look set and the edges will be golden brown. Allow the cake to cool completely, on a wire rack, to room temperature before adding the glaze.View original recipe