Description
A moist and flavorful pumpkin coffee cake with a spiced crumb topping and sweet glaze, perfect for autumn mornings or holiday brunches.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup cold butter, cubed
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in pumpkin puree and vanilla.
- Alternately add flour mixture and buttermilk to the wet ingredients, beginning and ending with flour mixture. Spread batter into prepared pan.
- For the topping, combine brown sugar, pecans, and cold butter in a small bowl until crumbly. Sprinkle evenly over batter.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean. Cool slightly.
- Whisk together powdered sugar and milk for glaze. Drizzle over warm cake before serving.
Notes
You can customize the seasonings to taste.