Description
A deliciously moist pumpkin spice coffee cake that combines the flavors of fall with a delightful crumb topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup brown sugar (for topping)
- 1/4 cup all-purpose flour (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter to create the topping.
- Sprinkle the topping evenly over the batter in the pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a richer flavor, use fresh pumpkin puree instead of canned.
- This cake can be stored in an airtight container for up to 3 days.
- Serve warm with a drizzle of icing for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg