Pumpkin Coffee Cake


Hooray for fall! All things pumpkin, get in my belly! This coffee cake does not disappoint. I will definitely be having a slice with my morning coffee πŸ˜‰ It seems like I haven’t posted in a while so I’m hoping this recipe helps with any baking beauty withdrawals. Let’s go start those ovens, put on our aprons and bake this delicious cake!

What you will need:

8 x 8 inch square bake pan sprayed with non-stick spray

2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
6 tablespoons unsalted butter at room temp
1 cup granulated sugar
2 large eggs
1 (15 oz) can of pumpkin

For the crumb topping:

4 tablespoons unsalted butter, cold
1/4 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon cinnamon

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, salt, baking powder, cinnamon and ginger. Set aside. In another bowl, beat the butter and sugar until creamy. Add the eggs and beat until incorporated. Add the pumpkin and beat until incorporated. Stir in the flour mixture until combined. Pour into prepared pan and even out the top. Set aside.

To make the crumb topping, put all ingredients in a bowl and mix with your fingers until it looks crumbly. Evenly spread of top the crumb cake batter. Bake for about 40 minutes. Allow to cool completely before enjoying!

I’m not sure why these pictures are coming in smaller and of less quality but I still wanted to share πŸ™‚

Dense, pumpkiny, crumbly goodness!

Double Crumb Coffee Cake

I know, I know. Another coffee cake recipe. But you guys! This one is my absolute favorite! I promise. And it’s so simple and so delish. I woke up this morning like, “I must bake something today.” And I always have these ingredients on hand. Β So, get the coffee brewing and let’s make this cake…

What you will need:

An 8 x 8 inch square bake pan sprayed with a non-stick spray (you could use a 9 x 13 but I like my crumb topping sky high so the smaller the better)

For the cake:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract

For the crumb topping:

2 1/2 cups all-purpose flour
1 cup light brown sugar
1 1/2 teaspoons cinnamon
1 cup unsalted butter, melted and cooled
Powdered sugar for dusting (optional)

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl, mix together the flour, sugar, baking powder and salt. Set aside. In a smaller bowl, mix egg, milk, oil and vanilla. Pour into the dry ingredients and mix until combined. Spread evenly into the prepared pan. Set aside to make the topping.

To make the crumb topping

In a large bowl, mix together flour, brown sugar and cinnamon. PourΒ in melted butter and stir until combined and clumps begin to form. Sprinkle evenly over the cake batter.

Bake for about 30 minutes. Let cool on wire rack. Once cooled, sprinkle with powdered sugar and enjoy!

I mean… just look at that crumb!!