You guys. This cake. It has everything you could possibly want in a fall dessert, and then some. This past Saturday night was our PTA’s Pumpkin Tour here on Chincoteague. It’s always a great time that the whole community looks forward to. I’d volunteered to bake a few sweets to bring to the bake sale table. And, this was one of the goodies that I came up with.
The Banana Crumb Coffee Cake that I posted last year has always been one of my favorites, and popular with everyone else too. I figured a pumpkin twist on this favorite would be a hit, so I went with it. I substituted a can of pumpkin puree in place of the mashed banana, and amped up the spice profile a little bit by adding some cinnamon, nutmeg, and clove to the cake batter. It turned out even better than the banana version, which really says something…
It went quickly at the Pumpkin Tour, and the few bites I saved here at the house disappeared that night as well. Planning to make another one this week! It was that good, y’all. Absolutely perfect with a cup of coffee and some company on a chilly autumn evening.
Pumpkin Crumb Coffee Cake
2 cups flour
3 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 (15 oz) can pumpkin
1/2 cup butter, room temperature
2 cups granulated sugar
2 eggs
1 tsp vanilla extract
1 cup milk
For the streusel:
3/4 cup (12 Tbsp) cold butter, cubed
1 1/2 cups light brown sugar
1 1/2 cups flour
1 tsp cinnamon
For the glaze:
1 cup powdered sugar
1 tsp vanilla extract
1-2 Tbsp milk
Preheat oven to 350 degrees. Line a 9×13 baking dish with aluminum foil and spray with cooking spray, set aside.
In a medium bowl whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Combine the butter and pumpkin in a large mixing bowl and mix until combined. Add sugar, eggs, milk, and vanilla, mix until combined. With mixer running on low, carefully add flour and mix until just combined.
Prepare streusel by combining all the ingredients in a medium bowl, cut the butter in with a pastry cutter until a coarse crumb forms (I use my food processor here).
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the crumb mixture. Cover with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for at least 1 hour.
Mix together the glaze ingredients and drizzle over the cake before serving.
