PUMPKIN COFFEE CRUMBLE CAKE

I really love October! Like, a lot. The feeling in the air is so light and the creativity seems to be more abundant. Everything feels so crisp and vibrant, it’s no wonder fall is my favorite season. This year I’m taking full advantage of the pumpkin craze for fall. I usually do every year, but this year is definitely on the extreme side. I’ve been going all out on my pumpkin recipes. Today I’m going to share another with you, this one is pumpkin coffee crumble cake. And it’s delicious!

This coffee cake is perfect for brunch. I like to eat it with my morning tea or coffee. It’s also great to keep this in mind for your upcoming fall and Halloween celebrations. That is if you can muster up the willpower to refrain from devouring it all to yourself! I personally find it pretty difficult not to eat the whole thing in one sitting.

PUMPKIN COFFEE CRUMBLE CAKE RECIPE

Coffee Cake Ingredients

  • 2 cups of all-purpose flour
  • 1 cup of pumpkin spice sauce
  • 1/2 cup of dark brown sugar
  • 1/2 cup of vegetable oil
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt

Crumb Ingredients

  • 1/2 cup of all-purpose flour
  • 1/2 cup of dark brown sugar
  • 1 1/2 teaspoon of ground cinnamon
  • 4 tablespoons of unsalted butter, cold and chopped

Directions

  1. Preheat the oven to 350 degrees. Coat your baking dish with butter or nonstick spray. Set aside.
  2. To make the crumble topping, combine the flour, sugar and cinnamon in a medium mixing bowl. Whisk until the ingredients are combined. Using a fork, cut in the butter to create a crumb texture. Set aside in the refrigerator.
  3. In a separate mixing bowl, whisk the flour, dark brown sugar, baking soda, baking powder and salt. Slowly pour in the pumpkin spice sauce and vegetable oil and combine until all ingredients are combined thick. The batter will be rather thick.
  4. Pour the batter into the prepared baking dish. Add the crumble to the top and gently level it out so it’s spread out evenly.
  5. Bake the coffee cake for 30 minutes. Insert a toothpick to be sure the middle is fully baked. If the toothpick comes out wet, bake for another 5 minutes. A little bit of wet batter on the toothpick is totally normal since it will continue to bake after it’s out of the oven.
  6. Allow the coffee cake to cool to room temperature before serving. Cover and store in the refrigerator for up to 2 days.
  7. Enjoy!

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