Q1: Can I use canned pumpkin pie filling instead of pumpkin puree?

A1: For the best texture and flavor in your Pumpkin Coffee Cake with Crumb Topping , it’s recommended to use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices that can change the taste and sweetness of the cake.

Q2: How do I make this cake gluten-free?

A2: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Your Pumpkin Coffee Cake with Crumb Topping may have a slightly different texture, but it will still be moist and flavorful.

Q3: Can I prepare the cake ahead of time?

A3: Yes, you can assemble the Pumpkin Coffee Cake with Crumb Topping in advance. Keep it covered in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for about 30 minutes before placing it in the oven.

Q4: How should I store leftover cake?

A4: Keep any leftover Pumpkin Coffee Cake with Crumb Topping in a sealed container at room temperature. It will stay fresh for up to three days. For longer storage, wrap slices individually and freeze for up to three months. Warm slices before serving for the best taste.

Pumpkin Coffee Cake with Crumb Topping: Comfort Cake

Description

Pumpkin Coffee Cake with Crumb Topping is moist, spiced, and topped with a buttery, crunchy crumb. Perfect for breakfast, brunch, or a cozy fall treat, this cake brings warmth and flavor to every bite.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of ground cloves

1 1/4 cups pumpkin puree

1/2 cup unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup milk

For the Crumb Topping:

1/2 cup cold unsalted butter, cubed

1 cup light brown sugar

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Instructions

Preheat Oven: Preheat to 350°F (175°C) and grease/flour a 9×13-inch pan.

Prepare Crumb Topping: Mix cold butter, brown sugar, flour, cinnamon, and nutmeg until coarse crumbs form.

Mix Dry Ingredients: Whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Mix Wet Ingredients: Beat pumpkin puree, butter, and sugar until smooth. Add eggs and vanilla.

Combine Batter: Fold dry ingredients into wet mixture, alternating with milk until just combined.

Assemble Cake: Pour half batter into pan, sprinkle half crumb topping, then layer remaining batter and topping.

Bake: Bake 45–55 minutes until a toothpick comes out clean. Cover with foil if topping browns too quickly.

Cool & Serve: Let cake cool 30 minutes before slicing. Serve warm or at room temperature.

Notes

Keep leftover cake in an airtight container at room temperature for up to 3 days.

Freeze slices individually for up to 3 months.

Use cold butter for the crumb topping to ensure crunch.

Avoid overmixing batter to keep the cake moist and tender.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast / Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: pumpkin coffee cake, crumb topping cake, fall dessert, breakfast cake