Ingredients
Scale
- CRUMB TOPPING:
- 1/2 cup all-purpose flour
- 1/4 cup (4 Tablespoons) unsalted butter, cold
- 1/2 cup dark brown sugar (regualar brown sugar is fine too)
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- PUMPKIN COFEE CAKE:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg*
- 1/4 teaspoon ground cloves*
- 1 cup pure pumpkin puree
- 1/2 cup dark brown sugar (regular brown sugar is fine too)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup pure maple syrup(I have used regular in a pinch-it works)
- 1/4 cup buttermilk*or milk of choice
- VANILLA GLAZE:
- 1 cup confectioners’ sugar
- 2 Tablespoons butter softened
- 1–2 Tablespoons half and half or milk
Instructions
- Preheat the oven to 350F degrees.
- Generously spray a 9×9 baking pan with nonstick spray.
- Set aside.
- Start with the crumb topping: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together.
- Cut in the cold butter using a pastry blender or a fork.
- Mix to create clumps and crumbs. Set aside.
- Next the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined.
- In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined.
- Pour the wet ingredients into the dry ingredients and stir until *just* combined.
- Try not to overmix the batter. It will be very thick.
- Spoon/pour the batter into the prepared baking pan.
- Spread to make an even surface.
- Pour the crumb topping evenly on top and gently press them down into the batter.
- Bake the cake for 28-32 minutes.
- Check the cake’s doneness by inserting a toothpick into the center.
- If the toothpick comes out clean with a moist crumb or two, the cake is done.
- If the toothpick has wet batter on it, bake the cake for 5 more minutes.
- The cake takes about 28 minutes in my oven–but I think mine is on the hot side:)
- While the cake bakes make the glaze: Whisk the confectioners’ sugar and 2 Tablespoon of butter with 1-2 Tablespoons of half and half/milk together until smooth.
- Add more half and half/milk to thin, if desired.
- Drizzle over cake.
- Enjoy cake warm or at room temperature.
- Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
- Cake freezes well for about 2 months.