A moist and tender Pumpkin Spice Coffee Cake featuring warm spices, topped with a buttery cinnamon pumpkin seed crumb that melts in your mouth, and finished with a rich warm toffee glaze. Treat yourself to a slice of fall!
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Pumpkin Spiced Coffee Cake
Equipment
- 8 or 9 inch square cake pan
Ingredients
Pumpkin Spiced Coffee Cake
- 2 large eggs
- 1 cup organic pumpkin purée canned
- 1/3 cup full-fat plain yogurt
- 1/3 cup olive oil (avocado oil or any other neutral oil)
- 1 &1/2 tsps baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup granulated sugar (adjust sweetness to your liking)
- 1/2 cup light or dark brown sugar
- 1 & 1/2 tsp vanilla extract
- 1 &1/2 cups All-Purpose Flour 215 grams
Cinnamon Crumb Topping
- 1/2 cup All-purpose flour
- 1/4 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp of pumpkin spice
- 1/4 tsp salt
- 4 tbsps unsalted butter cold and cut into cubes
- 2 tbsp pumpkin seeds (add more or less according to your liking)
Cinnamon Sugar Layer
- 1/4 cup light brown sugar
- 1 tbsp of All Purpose Flour
- 1&1/2 tsps ground cinnamon
Toffee Glaze
- 1/2 cup light or dark brown sugar
- 4 tbsp unsalted butter
- 1 tsp ground vanilla powder or vanilla extract
- 1/2 cup powdered sugar (adjust sweetness to your liking. Start with 1/3 cup and add more to your likink)
- flaky salt
- 3-4 tbsp heavy cream or almond milk
Instructions
- Preheat oven to 350 F. Grease and line a 9×9 inch square pan with parchment paper. Make the Cinnamon Sugar Layer: In a small bowl, mix the sugar cinnamon layer ingredients (cinnamon, sugar, all-purpose flour) together and set aside. In a large bowl, add the eggs, sugar, vanilla extract, and whisk to combine.Now add the oil, yogurt, pumpkin puree, pumpkin pie spice and whisk everything until combined and lump free.Sift the flour, baking powder, baking soda, and stir until just combined. Make sure to not overmix the batter.Pour the half the batter into the greased and lined cake pan. Then spread the cinnamon sugar layer all over. Then pour the remaining batter and carefully spread evenly. Be careful not to disrupt the sugar layer while spreading the batter.Make the Crumb Topping: In medium size bowl, add the flour, light brown sugar, granulated sugar, cinnamon, salt and whisk until combined.Add the cold cubed unsalted butter. Rub the butter into the flour and sugar mixture with your clean fingers. You want to combine until the butter is throughout all the flour/sugar. The texture should resemble a crumbly, wet sand consistency. Add the pumpkin seeds and mix with a fork to combine.Evenly distribute the crumble topping over the cake.Place the cake in the oven on the middle rack and bake for about 40 minutes or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.Allow the cake to cool for about 15 minutes before removing from the pan to cool completely before cutting into. You can top the cake with powdered sugar or a toffee glaze.Make the toffee glaze: In small saucepan, melt the butter, brown sugar, vanilla powder or extract and salt. Bring the mixture to a rolling boil, stirring constantly. Boil for about one minute, stirring constantly. Then remove from heat, and add the heavy cream and vanilla extract/ powder and stir. Add about ½ cup of the powdered sugar and whisk until smooth. Add more powdered sugar until you reach your desired consistency and sweetness. Note: You can brown the butter for an even richer flavor.If you want a looser glaze, add additional cream or milk until you reach your preferred consistency.
