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Pumpkin Crumb Coffee Cake with Vanilla Icing Recipe

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4.2 from 13 reviews

An incredibly moist and flavorful spiced pumpkin coffee cake, topped with a generous crumb topping and finished with a smooth vanilla icing. Perfect for autumn mornings or cozy gatherings, this cake combines warm spices with the natural sweetness of pumpkin for a comforting treat.

  • Total Time: 50 minutes
  • Yield: serves 9

Ingredients

Crumb Topping

  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold

Pumpkin Coffee Cake

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup (226g) pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if preferred)
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk (dairy or nondairy, buttermilk recommended)

Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5-quart baking dish) with nonstick spray and set aside.
  2. Make Crumb Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fork until mixture forms clumps and crumbs. Set aside.
  3. Mix Dry Ingredients for Cake: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until combined.
  4. Mix Wet Ingredients: In a medium bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth and combined.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick; avoid over-mixing to keep the cake tender.
  6. Assemble Batter and Topping: Spoon or pour the batter evenly into the prepared pan, spreading it out for an even surface. Evenly sprinkle the crumb topping over the batter and gently press the topping into the surface.
  7. Bake: Bake for 30-35 minutes, checking doneness at 30 minutes by inserting a toothpick into the center. The cake is done when toothpick comes out clean or with a few moist crumbs. If wet batter remains, bake an additional 5 minutes.
  8. Make Vanilla Icing: Whisk together confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract until smooth. Add more creamer or milk to thin if desired.
  9. Serve: Drizzle icing over warm or cooled cake. The cake is best served warm.
  10. Storage: Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before serving.

Notes

  • This cake can be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.
  • Special tools helpful for this recipe include a 9-inch square or springform pan, pastry blender, whisk, and rubber spatula.
  • You can substitute the combination of cinnamon, nutmeg, cloves, and ginger with 2 and 1/2 teaspoons of pumpkin pie spice.
  • Any type of milk can be used including dairy or nondairy; buttermilk is recommended for added moistness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/pumpkin-crumb-coffee-cake-with-vanilla-icing-recipe/