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Pumpkin Spice Coffee Cake

A delightful fusion of traditional coffee cake and seasonal pumpkin spice, featuring a soft crumb and crunchy topping perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 servings
Course: Brunch, Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1/2 cup unsalted butter, melted 1 stick / 113 g
  • 1/3 cup granulated sugar 67 g
  • 1/3 cup light brown sugar, packed 67 g
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 3/4 cups cake flour 199.5 g
For the Cake
  • 1 1/4 cups cake flour 142 g
  • 1/2 cup granulated sugar 100 g
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons unsalted butter, cut into pieces, room temperature
  • 1/3 cup pure pumpkin 82 g
  • 1/4 cup buttermilk, room temperature 60 g
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • Confectioners' sugar, for serving

Method
 

Preheat and Prepare
  1. Preheat your oven to 325°F (160°C). Line an 8x8 inch baking dish with aluminum foil, leaving extra hanging over the edges for easy removal. Spray the foil lightly with nonstick cooking spray.
Make the Topping
  1. In a medium bowl, combine the melted butter, both granulated and brown sugar, cinnamon, and salt. Stir in the cake flour until crumbly. Set aside.
Make the Cake Batter
  1. In a stand mixer, combine the 1 1/4 cups cake flour, sugar, pumpkin pie spice, salt, and baking soda. Mix on low until combined.
  2. Add the room-temperature butter pieces, mixing until the mixture resembles coarse crumbs.
  3. In a separate bowl, whisk together the pumpkin purée, buttermilk, egg, egg yolk, and vanilla extract. Add this wet mixture to the dry ingredients and beat until the batter is fluffy and well combined.
Assemble
  1. Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the crumb topping generously over the batter.
Baking
  1. Bake for 38-40 minutes or until golden brown. A toothpick inserted should come out with a few moist crumbs attached.
Cooling
  1. Allow the cake to cool slightly before using the foil edges to lift it out of the pan. Let it cool completely on a wire rack.
Serving
  1. Dust the top with confectioners' sugar just before serving to add a lovely finishing touch.

Notes

For an extra moist cake, avoid overbaking, and keep an eye on the time! Allowing the butter to come to room temperature helps create a fluffier batter. Store at room temperature for up to 2 days or refrigerate for up to 1 week.