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!
Ingredients
Scale
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
Instructions
- Preheat the oven to 350F. Line the bottom of a 10-inch springform pan with parchment paper and grease the sides.
- 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.
- 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.
- 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