Pumpkin Coffee Cake Recipe
A beautifully spiced pumpkin coffee cake. Perfect with a hot mug of coffee or tea while curled up in your favorite sweater.
Ingredients
- 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
- 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 Egg room temperature
Instructions
- Mix the flour, both sugars, salt, and spices together.
- 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.
- Set aside in the refrigerator until needed.
- Preheat the oven to 350°F. Grease and flour a 9 x 9 baking pan. Set aside.
- Mix together the flour, baking powder, baking soda, salt, spices, and sugars together in a bowl. Set aside.
- Mix together the pumpkin puree, oil, yogurt, and eggs together in a separate bowl until well-combined. Set aside.
- 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.
- 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.
- Bake for 35 - 40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan, then cut and serve. Top with powdered sugar, if desired.