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Pumpkin Coffee Cake with Cinnamon Crumb Topping

Pumpkin Coffee Cake with Cinnamon Crumb Topping

A moist pumpkin spice cake topped with a thick, buttery cinnamon crumb, perfect for fall brunch or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 1 cup canned pumpkin puree
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1/2 cup unsalted butter melted
  • 1/2 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup all-purpose flour (for crumb topping)
  • 1/2 cup brown sugar packed (for crumb topping)
  • 1 1/2 teaspoons ground cinnamon (for crumb topping)
  • 1/2 cup cold unsalted butter cubed (for crumb topping)

Method
 

  1. Make the crumb topping: In a bowl, combine 1 cup flour, 1/2 cup brown sugar, and 1 1/2 teaspoons cinnamon. Cut in the cold cubed butter with your fingers until it forms pea-sized clumps, then chill in the fridge while you make the batter.
  2. Preheat and prep pan: Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal.
  3. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, melted butter, and sour cream until smooth and well combined.
  4. Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together until evenly distributed.
  5. Fold batter together: Add the dry ingredients to the wet ingredients and fold gently just until no streaks of flour remain. Avoid overmixing, which can make the cake dense.
  6. Pour batter into pan: Pour the batter into the prepared pan and spread it evenly with a spatula, smoothing the top.
  7. Add crumb topping: Remove the chilled crumb mixture from the fridge and scatter it evenly over the batter, pressing lightly so the crumbs adhere.
  8. Bake the cake: Bake at 350°F for 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the crumb topping is golden brown.
  9. Cool before slicing: Let the cake cool in the pan for at least 20 minutes before lifting it out using the parchment overhang. Slice into 9 squares and serve.