Pumpkin Coffee Cake with Crumb Topping (Perfect Fall Recipe)

Key Ingredients

All you need are some simple pantry staple ingredients to make this pumpkin coffee cake recipe at home. Let's look at them in more detail:

For the Pumpkin Coffee Cake:

• All-purpose flour: You’ll be needing some all-purpose flour to make this recipe. The flour will work as the base for our pumpkin coffee cake recipe, giving it a sturdy structure and just the right amount of chewiness.
• Almond flour: We’ll also need some almond flour. This will add a delicate nutty flavor to the cake and help keep it wonderfully moist.
• Baking soda and Baking powder: You’ll be needing both baking soda and baking powder for this recipe. These leavening agents will help our cake rise beautifully, making it fluffy and light.
• Pumpkin pie spice: We’ll also need some pumpkin pie spice. This will give our coffee cake that classic fall flavor, infusing it with a blend of cinnamon, ginger, nutmeg, and cloves.
• Sea salt: You’ll be needing a pinch of sea salt for this recipe. The salt will balance the sweetness and enhance the overall flavor of the cake.
• Eggs: We’ll also need some large eggs. The eggs will bind the ingredients together and provide structure to the cake.
• Granulated and Brown sugar: You’ll need both granulated and brown sugar. These sugars will sweeten our cake and give it a moist, dense texture.
• Pure vanilla extract: We’ll also need some pure vanilla extract. This will add depth to the flavor and aroma of our pumpkin coffee cake.
• Melted butter: You’ll need some melted butter for this recipe. This will contribute to the rich, buttery flavor and soft texture of the cake.
• Pumpkin puree: We’ll also need some pumpkin puree (I used homemade pumpkin puree). This key ingredient will give our pumpkin coffee cake its distinct pumpkin flavor and moist texture.

For the Crumb Topping:

• All-purpose flour: You’ll be needing more all-purpose flour for the crumb topping. This will help create a streusel-like texture and golden-brown crumb topping.
• Brown sugar: We’ll also need some additional brown sugar. The sugar will caramelize as the cake bakes, giving the topping a crunchy, sweet finish.
• Ground cinnamon and Pumpkin pie spice: You’ll be needing these spices to flavor the crumb topping. They’ll provide a warm, sweet, and spicy blend that perfectly complements the pumpkin flavor.
• Unsalted butter: We’ll also need some softened unsalted butter. This will bind the crumb topping ingredients together and add a rich, buttery flavor.
• Confectioner sugar: You’ll need some confectioner sugar for dusting. The dusting of sugar will add a sweet finish and make the cake visually appealing.

Recipe Tips

Choosing the Right Pumpkin Puree: To get that authentic and deep pumpkin flavor, use homemade pumpkin puree if possible. If you opt for the store-bought version, make sure it’s 100% pure pumpkin and not pumpkin pie filling, which comes with additional spices and sweeteners.

Balancing the Spices: The pumpkin spice in this pumpkin coffee cake recipe brings a warm and comforting flavor. But feel free to adjust the amount of nutmeg, ginger, and cloves according to your personal preference. Remember, the key to a delicious dessert is the balance in flavors.

Making the Crumb Topping: The streusel topping should have a crumbly texture before you sprinkle it over the batter. To achieve this, ensure your butter is softened, not melted. If it’s too hard, you can microwave it for a few seconds, but be careful not to melt it.

Mixing the Batter: Mixing the batter in a large bowl ensures all ingredients are well incorporated. However, avoid overmixing as it can make your cake dense. Once you’ve added the dry ingredients to the wet mixture, gently fold in just until combined.

Baking the Cake: Preheating the oven is essential for even baking. Pour the batter into your prepared baking dish, then evenly sprinkle the crumb topping. If you’re uncertain whether it’s done, insert a toothpick in the center. If it comes out clean, the cake is baked to perfection.

Adding a Drizzle: For an extra touch of sweetness, drizzle some pure maple syrup or a simple glaze made with powdered sugar and a little milk or cream over the top. You can also top it with a dollop of cream cheese or sour cream for a tangy contrast.

Serving Suggestions

• For a delightful flavor fusion, consider serving your pumpkin coffee cake with a side of cream cheese. The tanginess of the cream cheese creates an enticing contrast with the sweet, spicy essence of the cake. To enhance the presentation, you can spread a thin layer of cream cheese on each slice before serving.
• Another way to enjoy this pumpkin coffee cake recipe is by drizzling some pure maple syrup on top. The sweetness of the syrup pairs perfectly with the rich pumpkin spice and nutmeg flavors in the cake, adding an extra dash of autumn warmth to each bite.
• A scoop of vanilla ice cream can make this dessert even more indulgent. The creaminess and coolness of the ice cream complement the moist and warm pumpkin coffee cake, creating a heavenly combination that is hard to resist.
• Serve your pumpkin coffee cake with hot coffee or tea. The warmth of the beverages enhances the flavor profile of the pumpkin and spices, making it a perfect pairing for a cozy fall afternoon.

How to Store Leftovers

Transfer the leftover pumpkin coffee cake to an airtight container. If you don’t have one, you can also wrap it in plastic wrap to keep it fresh. Place this in the refrigerator, where it can last for up to five days.

When you’re ready to enjoy your leftover cake, you have two options. If you prefer your cake at room temperature, take it out of the fridge and let it sit on the counter for a few hours before eating. However, if you like your cake warm, you can heat it up in the microwave.

To reheat, remove the cake from the container or plastic wrap and place it on a microwave-safe plate. Warm it up in the microwave for around 15-20 seconds. Check if it’s warm enough for your liking. If not, continue heating in 5-second intervals until it reaches your desired temperature.

Now, if you want to store your leftover pumpkin coffee cake for a longer period, the freezer is your best friend. Wrap the cake in plastic wrap, then in aluminum foil to prevent freezer burn. This pumpkin recipe can be stored in the freezer for up to three months.

To thaw, transfer the frozen cake to the refrigerator and let it slowly come back to its original state. This process might take a few hours, so plan accordingly. Once it’s thawed, you can reheat it in the microwave as previously described.