Pumpkin Coffee Cake Recipe - Food Fanatic
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Pumpkin Coffee Cake Recipe

    12 Servings


For the Crumble:
  • 2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 3/4 teaspoon Salt
  • 1 tablespoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Cardamom, (optional)
  • 1 cup Unsalted Butter, cubed
For the Cake:
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Cardamom
  • 2/3 cup Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 cup Pumpkin Puree, (pure - not pumpkin pie filling)
  • 1/2 cup Vegetable Oil
  • 1/2 cup Plain Yogurt
  • 2 large Eggs, room temperature


For the Crumble:

  1. Mix the flour, both sugars, salt, and spices together.
  2. Use a pastry cutter to cut the butter into the flour mixture and blend. The mixture should resemble large crumbs and stick together when you press them together.
  3. Set aside in the refrigerator until needed.

For the Cake:

  1. Preheat the oven to 350°F. Grease and flour a 9 x 9 baking pan. Set aside.
  2. Mix together the flour, baking powder, baking soda, salt, spices, and sugars together in a bowl. Set aside.
  3. Mix together the pumpkin puree, oil, yogurt, and eggs together in a separate bowl until well-combined. Set aside.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined- you want no streaks of flour, but you do want lumps in the batter.
  5. Pour about 2/3 of the batter into the baking pan, then top with 1/2 of the crumble topping. Top that with the remaining batter, followed by the remaining crumble.
  6. Bake for 35 - 40 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool completely in the pan, then cut and serve. Top with powdered sugar, if desired.


Pumpkin coffee cake photo