Go Back
Gooey Pumpkin Coffee Crumble Cake Recipe

Pumpkin Coffee Cake

A tender pumpkin flavored snack cake with a gooey crumble topping that is perfect for cozy fall mornings, ideally enjoyed with coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons cinnamon
  • 0.5 teaspoon ginger
  • 0.25 teaspoon nutmeg
  • 0.125 teaspoon cloves (optional)
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 0.75 cup brown sugar
  • 0.5 cup neutral oil or melted butter
  • 0.33 cup brewed coffee, cooled
  • 1 teaspoon vanilla
  • 0.5 cup sour cream or plain Greek yogurt
For the Cinnamon Ripple
  • 0.5 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon flour
For the Crumble Topping
  • 0.75 cup flour
  • 0.75 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 pinch salt
  • 6 tablespoons melted butter

Method
 

Preparation
  1. Heat oven to 350°F (175°C). Grease a 9 inch square pan and line with parchment for easy lifting.
  2. Make crumble: Stir flour, brown sugar, cinnamon, and salt. Pour in melted butter and mix until clumpy. Chill while you make the batter.
  3. Make ripple: Mix brown sugar, cinnamon, and flour in a small bowl.
Batter Mixing
  1. In one bowl, whisk flour, baking powder, baking soda, salt, and spices. In another bowl, whisk pumpkin, eggs, brown sugar, oil, coffee, vanilla, and sour cream.
  2. Stir dry ingredients into wet just until combined. Do not overmix.
Assembly
  1. Spread half the batter in the pan. Sprinkle ripple mix evenly over it. Dollop and gently spread the remainder of the batter on top.
  2. Evenly sprinkle the crumble mixture over the top.
Baking
  1. Bake for 40 to 50 minutes. Start checking at 38. A toothpick should come out with a few moist crumbs, not wet batter.
  2. Cool at least 20 minutes before slicing to allow it to set.
Serving
  1. If the top is browning too fast, loosely cover with foil for the last 10 minutes of baking.

Notes

Cake is better the next day as flavors settle. Store covered for up to 5 days or freeze slices for up to 2 months.