Description
A moist, spiced pumpkin coffee cake swirled with a cinnamon‑sugar ribbon, topped with a crunchy brown sugar crumble, and optionally drizzled with vanilla glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
- 1½ cups all‑purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- ¾ cup pumpkin purée (not pumpkin pie filling)
- ¼ cup sour cream (or full‑fat Greek yogurt)
- 1 teaspoon vanilla extract
- — For the Cinnamon Swirl —
- ¼ cup brown sugar
- 1½ teaspoons ground cinnamon
- — For the Crumb Topping —
- ¾ cup all‑purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, cubed
- — For the Glaze (optional) —
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Grease an 8×8‑inch baking pan and line with parchment overhang.
- Make the crumb topping: In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold cubed butter until mixture is coarse crumbs. Chill while you make the batter.
- Make the cinnamon swirl: Combine brown sugar and cinnamon in a small bowl; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in pumpkin purée, sour cream, and vanilla extract until smooth.
- Gently fold dry ingredients into wet until just combined. Be careful not to overmix.
- Pour half the batter into the prepared pan, smooth it. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with remaining batter, smoothing over the swirl gently. Scatter the chilled crumb topping over the top.
- Bake 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Let the cake cool in the pan for about 15 minutes. For the optional glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the cake once slightly cooled.
- Slice into squares and serve warm or at room temperature.
Notes
- You can add chopped nuts (walnuts, pecans) into the crumb topping for extra texture.
- Swap sour cream with Greek yogurt if desired.
- To make it dairy‑free, use plant‑based butter and yogurt.
- This cake freezes well—wrap slices tightly and freeze for up to 2 months. Thaw and gently rewarm before serving.
- Do not overmix the batter; a few lumps are okay to keep the cake tender.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert / Breakfast
- Method: Bake
- Cuisine: American / Fall-inspired
Nutrition
- Serving Size: 1 slice (of 9)
- Calories: ≈ 390 kcal
- Fat: ≈ 17 g
- Carbohydrates: ≈ 55 g
- Protein: ≈ 5 g
