Pumpkin Coffee Cake

This pumpkin coffee cake is moist, perfectly spiced and topped with an easy yet delicious streusel! This cake makes a decadent fall breakfast or snack!

this recipe!

For day 4 of Pumpkin Week, I’m introducing you to a cozy fall cake – pumpkin coffee cake (or you could also call it pumpkin crumb cake). This pumpkin coffee cake is so easy to make and only requires simple ingredients. Thanks to real pumpkin purée, greek yogurt, olive oil and warm spices, this cake is moist, tender and soft, and will satisfy all your fall baking vibes! The crumb topping adds a delicious sweet crunch to every bite. This pumpkin cake makes a great cozy fall breakfast, snack or dessert.

Fun fact: I always thought coffee cakes were coffee flavoured but they are actually called coffee cakes because you should eat them with a cup of coffee!

WHAT INGREDIENTS DO YOU NEED TO MAKE THIS PUMPKIN COFFEE CAKE?

For the crumb topping:

• Butter: you want to use cold butter here since you need to mix it in with the flour and sugars to make a crumble (you want to form little clusters). If your butter is too soft, you will end up with a batter like consistency instead.
• Flour: the flour helps forming those crumb clusters.
• Brown and granulated sugars: I used the brown sugar for its taste and the granulated sugar for the crunch it gives the crumb topping.
• Salt

For the pumpkin cake:

• Pumpkin purée: this cake is made with real pumpkin purée, which acts as a binding agent and adds moisture to the cake. You can use canned purée but make sure not to buy the pumpkin pie filling.
• Brown and granulated sugars: the recipe mainly calls for brown sugar. It adds moisture and tenderness to the cake, as well as notes of molasses, which pairs perfectly with the pumpkin. The granulated sugar helps getting more of a cake-like texture.
• Olive oil: I find olive oil works really well in this cake but you can substitute it for vegetable oil or coconut oil.
• Greek Yogurt: I think by now you know my love of greek yogurt in baked goods! It adds moisture and tenderness to the cake. You can substitute it for plain yogurt if that’s all you have.
• Flour: all-purpose flour does the trick in this recipe.
• Pumpkin spice: this cake is perfectly spiced with pumpkin pie spices and make this cake tastes like fall.
• Others: baking soda, baking powder and salt.

HOW TO MAKE AND ASSEMBLE THIS PUMPKIN SPICE COFFEE CAKE?

Don’t be intimated by this cake, it is actually fairly easy to make! First, preheat the oven to 350F, and line the bottom of a 10-inch springform pan with parchment paper and grease the sides.

Then prepare your crumble topping. In a bowl, mix the flour, brown sugar, granulated sugar and salt. Add the cubed butter and using your fingers work the butter into the dry ingredient mixture until you obtain a crumble. Set aside.

For the pumpkin cake, start by combining in a bowl the flour, pumpkin spice, baking soda, baking powder and salt, and set aside. In a separate bowl, whisk the pumpkin purée, brown sugar, granulated sugar, greek yogurt and olive oil. Fold in the dry ingredients into the wet ingredients. The cake batter will be thick and that’s normal!

Transfer the batter to the springform pan and spread it evenly using an offset spatula. Sprinkle the crumble topping on top of the cake batter and bake for 30 minutes or until a toothpick comes out clean. Let the cake fully cool in the pan.

HOW TO STORE THIS DELICIOUS CAKE?

The best part about this cake is that it is so moist and soft, that it stays fresh for several days! Just store the cake in an airtight container for up to 4 days, or in the fridge for up to a week.

FOR MORE PUMPKIN DESSERTS, CHECK OUT MY:

• Chocolate Chip Pumpkin Cookies
• Pumpkin Cake with Salted Caramel Cream Cheese Frosting
• Pumpkin Chocolate Chip Muffins

If you make this easy pumpkin coffee cake, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!

Pumpkin Coffee Cake

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• Author: Charlotte
• Total Time: 50 minutes
• Yield: 16 1x

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Description

This pumpkin coffee cake is moist, perfectly spiced and topped with an easy yet delicious streusel! This cake makes a decadent fall breakfast or snack!

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Ingredients

Scale 1x2x3x

For the crumble topping:

• 1/4 cup (57g) unsalted butter, cubed
• 1/2 cup (75g) all-purpose flour
• 1/4 cup (50g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1/2 tsp salt

For the pumpkin cake:

• 1 cup (250g) pumpkin purée
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1/4 cup (59ml) olive oil
• 1/2 cup (120g) 2% plain greek yogurt
• 2 cups (300g) all-purpose flour
• 1 1/2 tsp pumpkin spice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

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Instructions

1. Preheat the oven to 350F. Line the bottom of a 10-inch springform pan with parchment paper and grease the sides.
2. For the crumble topping: in a bowl, mix the flour, brown sugar, granulated sugar and salt. Add the cubed butter and using your fingers work the butter into the dry ingredient mixture until you obtain a crumble. Set aside.
3. For the cake: in a bowl, combine the flour, pumpkin spice, baking soda, baking powder and salt. Set aside. In a separate bowl, whisk the pumpkin purée, brown sugar, granulated sugar, greek yogurt and olive oil. Fold in the dry ingredients into the wet ingredients.
4. Assemble: transfer the batter to the springform pan. As it is thick, you will need to spread the batter evenly in the pan using an offset spatula. Sprinkle the crumble topping on top of the cake batter and bake for 30 minutes or until a toothpick comes out clean. Let the cake fully cool in the pan.

Notes

You can also make this cake in a 9×9 inch pan and bake for 40 minutes.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Cake
• Cuisine: Fall Baking

Keywords: cake, coffee cake, crumb cake, crumb topping, fall recipes, pumpkin, streusel topping