Pumpkin Coffee Cake Reipe!!!!
What You'll Need
- 1/2 cup cold unsalted butter, cut into pieces
- 1/2 brown sugar
- 1/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans, optional
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/3 cup pumpkin puree
For the Crumble Topping:
For the Cake:
How to Make It
- Preheat oven to 350 degrees F.
- Spray a 9-inch square cake pan with nonstick spray.
- Start by preparing the crumble topping.
- Mix together butter, brown sugar, flour, pumpkin spice, and cinnamon until coarse crumbs form.
- Set aside.
- In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, soda and flour.
- In the bowl of your stand mixer, cream together butter and sugars.
- Add eggs, one at a time, and mix until incorporated.
- Add milk, heavy cream, and vanilla and stir to combine.
- Add pumpkin puree.
- Gradually pour dry ingredients into the wet and stir until fully combined.
- Pour half the batter into the prepared baking pan. Top with half of the crumble topping and pour remaining batter on top. Sprinkle with remaining crumble mixture and pecans (if using) and place in the oven. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Let cool before cutting into slices.
