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Cozy Pumpkin Coffee Cake Recipe with Easy Cinnamon Brown Sugar Crumble

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A moist and tender pumpkin coffee cake topped with a crunchy cinnamon brown sugar crumble, perfect for cozy fall mornings or holiday brunches. Simple ingredients and easy steps make it a comforting treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g) – can substitute with almond flour for gluten-free option
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (113g) – use dairy-free butter for vegan baking
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup sour cream or Greek yogurt (120ml) – swap with dairy-free yogurt if needed
  • 1 teaspoon vanilla extract
  • ¾ cup brown sugar, packed (150g) – light or dark
  • ½ cup all-purpose flour (65g)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed (85g)
  • Optional: ½ cup chopped pecans or walnuts for crumble
  • Optional: pinch of ground ginger or cardamom for cake batter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in canned pumpkin, sour cream (or Greek yogurt), and vanilla extract until smooth.
  6. Gradually fold dry ingredients into wet mixture using a spatula, mixing just until combined. Do not overmix.
  7. In a separate bowl, mix brown sugar, flour, cinnamon, and salt. Add cold cubed butter and blend with a pastry cutter or fingers until coarse crumbs form.
  8. Pour batter into prepared pan and spread evenly. Sprinkle crumble topping evenly over the batter.
  9. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and crumble is golden brown. Tent with foil if topping browns too fast.
  10. Cool cake in pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Use room temperature eggs, butter, and sour cream for smooth batter. Do not overmix batter to avoid dense cake. Use cold butter for crumble topping to achieve crunchy texture. Start checking cake at 35 minutes to avoid overbaking. Optional nuts add crunch and flavor. Can substitute gluten-free flour and dairy-free ingredients for dietary needs. Cake can be made vegan by replacing eggs with flax eggs and using dairy-free butter and yogurt.

Nutrition

Keywords: pumpkin coffee cake, cinnamon crumble, fall dessert, easy pumpkin cake, cozy autumn recipe, pumpkin spice, coffee cake, brown sugar crumble

Find it online: https://blixfood.com/cozy-pumpkin-coffee-cake-recipe-with-easy-cinnamon-brown-sugar-crumble/