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Pumpkin Crumb Coffee Cake

by Kristi Quill September 23, 2016 9 Comments

Pumpkin Crumb Coffee Cake

Yum

Here at BOP we LOVE pumpkins.   Pumpkin Signs.   Felt Pumpkins.  Pumpkin spice lattes.   Pumpkin Soup.   It's a bit like Forrest Gump and shrimp.  Only pumpkins!  

Pumpkin Crumb Coffee Cake - a delicious pumpkin cake with a crunchy cinnamon and sugar crumb topping.  This recipe is perfect for fall!  

Pumpkin Crumb Coffee Cake - the perfect recipe for Fall.

Hello there!  My name is Katie and I am the blogger known as The Casual Craftlete.  I am so excited to be back here on BOP to share another tasty recipe.  Fall is my absolute favorite time of year and I love all things pumpkin.  Today, I am sharing a recipe for a Pumpkin Crumb Coffee Cake.  I have to tell you that this cake does not disappoint.  If you are a fan of pumpkin too, then you are going to love this recipe.  This coffee cake is made with pumpkin puree, spice, cinnamon, and sugar.  So, grab a cup of coffee and lets get to this recipe!

Pumpkin Crumb Coffee Cake - the perfect recipe for Fall.

This Pumpkin Crumb Coffee Cake starts by whisking together dry ingredients which include, flour, baking powder, salt, cinnamon, and pumpkin pie spice.  I just love these stoneware measuring cups because of the double usage as measuring cups and counter decor.   You can find the darling measuring cups in Barn Owl Primitives kitchen decor section here.  They will be the perfect addition to your kitchen.

Pumpkin Crumb Coffee Cake - the perfect recipe for Fall.

In a large stand mixer fitted with a paddle attachment, beat together softened butter and sugar until light and fluffy.  Add eggs and pumpkin puree and combined until well blended.  Then, slowly stir in the dry ingredients into the bowl of wet ingredients until smooth.

Pumpkin Crumb Coffee Cake - the perfect recipe for Fall.

Pour the batter into a prepared 8 x 8 metal baking dish.  To make the crumb topping, combine flour, sugar, cinnamon, and butter.  Mix with your fingertips until crumbly. Sprinkle onto the batter, making sure not to press down.

Pumpkin Crumb Coffee Cake - the perfect recipe for Fall.

Bake in a 350 degree preheated oven for 40-45 minutes or until a toothpick that is inserted into the center comes out clean.  Allow the Pumpkin Crumb Coffee Cake to cool for 1 hour before cutting.  Enjoy with a hot cup of coffee or cold glass of milk.

Pumpkin Crumb Coffee Cake - the perfect recipe for Fall.

Pumpkin Crumb Coffee Cake Recipe Ingredients: Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1 cup white sugar
  • 6 tablespoons butter, softened
  • 2 eggs
  • 1 -15 ounces canned pumpkin puree
Crumb topping:
  • 4 tablespoons butter, cold
  • 1/4 cup + 1 tbsp white sugar
  • 1 tsp cinnamon
  • 3/4 cup all-purpose flour
Directions:
  • Preheat oven to 350 degrees. Grease an 8 x 8 inch metal baking dish or prepare a silicone baking dish. 
  • In a mixing bowl, whisk together flour, baking powder, cinnamon, salt and pumpkin pie spice. 
  • In a stand mixer fitted with a paddle attachment, beat softened butter with sugar until light and fluffy. Add eggs and beat to incorporate. Add pumpkin puree and mix to combine. 
  • Add the dry ingredients into the wet mixture and mix with a metal spoon just until smooth. Pour the cake batter into prepared baking dish. 
  • Make the crumb topping: combine all the ingredients and mix with your fingers until crumbly. Sprinkle onto the cake batter making sure not to press down.
  • Bake for 40-45 minutes or until a toothpick that is inserted into the center comes out clean . Cool at least 1 hour before slicing. 

Pumpkin Crumb Coffee Cake - the perfect recipe for Fall.

Thank you so much for letting me share my Pumpkin Crumb Coffee Cake recipe.  It was a pleasure to be here on Barn Owl Primitives today!  I hope you stop by my blog, The Casual Craftlete for more great recipes and easy DIY's|craft project ideas. You can also find me here:   Facebook | Pinterest | Twitter| Google + | Instagram

 

Kristi Quill
Kristi Quill


9 Responses

DessertForTwo
DessertForTwo

September 30, 2016

This sounds so good!

Kris
Kris

September 30, 2016

This looks like my breakfast tomorrow. Thanks!!

Nancy | The Bitter Side of Sweet
Nancy | The Bitter Side of Sweet

September 30, 2016

Looks so great!

Lori Vachon
Lori Vachon

September 30, 2016

Mmm, cannot wait to give this cake a try! Maybe for weekend brunch!!!

Heather@TheFedUpFoodie
Heather@TheFedUpFoodie

September 30, 2016

What a great idea! So perfect for pumpkin lovers.

Jennifer @ Slow Cooker Gourmet
Jennifer @ Slow Cooker Gourmet

September 30, 2016

I can’t get enough pumpkin recipes! I love fall! This looks amazing.

Megan @ MegUnprocessed
Megan @ MegUnprocessed

September 30, 2016

Looks great! Beautiful photography too.

Mallory
Mallory

September 29, 2016

Now that would be delicious for breakfast.

Jillian Novak
Jillian Novak

September 27, 2016

Suggestions for omitting sugar?

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