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The Busy Baker

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Pumpkin Spice Coffee Cake

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This Pumpkin Spice Coffee Cake is the perfect sweet treat for fall! It’s an easy-to-make moist pumpkin cake with cinnamon sugar swirl and the perfect coffee cake crumble topping!

Pumpkin Spice Coffee Cake Pumpkin Spice Coffee Cake

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I don’t know about you all, but fall is in full swing where we live and I couldn’t be happier about it! I’m swimming in pumpkin spice recipes and I wouldn’t have it any other way! Especially when I get to share delicious recipes like this Pumpkin Spice Coffee Cake with you!

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  This Pumpkin Spice Coffee Cake is so easy to make, and it’s such a moist and light-tasting cake that is perfect for any fall or holiday occasion. If you’re a beginning baker this is a great cake to start with, and if you’re a pumpkin spice lover then you’re definitely going to love it!! It goes great with a cup of coffee or tea, and it’s even a delicious addition to your holiday brunch table!

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  I hope you love this Pumpkin Spice Coffee Cake as much as we do! Let me know in the comments below, what’s your favourite way to enjoy Pumpkin Spice in the fall season? I’d love to know!    

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Recipe Video

Watch the video below to see exactly how I make this great fall dessert. You can find more delicious recipe videos on my YouTube channel

 

 

Pumpkin Spice Coffee Cake

This Pumpkin Spice Coffee Cake is the perfect sweet treat for fall! It's an easy-to-make moist pumpkin cake with cinnamon sugar swirl and the perfect coffee cake crumble topping!
5 from 9 votes
Print Pin Rate
Course: Baking, Dessert, Snack
Cuisine: American, Autumn, Baking, Cake, Fall
Keyword: Pumpkin Spice Coffee Cake
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 271kcal
Author: Chrissie (thebusybaker.ca)

Ingredients

  • 1 cup pumpkin puree (canned, unsweetened)
  • 2 eggs
  • 1 tablespoon lemon juice
  • 2 teaspoon vanilla extract
  • 1/4 cup melted butter
  • 2 cups all purpose flour
  • 3/4 cup white sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon ground cinnamon

For the crumble topping:

  • 1/2 cup flour
  • 1/3 cup white sugar
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons melted butter
US Customary - Metric

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch springform pan with butter.
  • In a large bowl whisk together the pumpkin puree, eggs, lemon juice, vanilla and melted butter.
  • Add the flour, sugar, baking powder, baking soda, and salt to the wet ingredients, and combine with a rubber spatula just until the flour disappears.
  • Add half the batter to the bottom of the spring-form pan. 
  • Combine the brown sugar and cinnamon and sprinkle it over the batter in the pan and top with the second half of the batter, smoothing out the top.
  • Combine the flour, white sugar, baking powder, ground cinnamon, and melted butter until a crumbly mixture forms. Sprinkle the crumbly mixture over the top of the pumpkin batter.
  • Bake the cake at 350 degrees Fahrenheit for about 55-65 minutes or until a toothpick inserted into the cake comes out clean.
  • Let cool in the pan for about 15 minutes before releasing the sides and letting the cake cool completely before slicing.

Notes

This cake keeps in an airtight container for up to 3 days.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 49g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 151mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3470IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
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Comments

    • The Busy Baker says

      Unfortunately no. A 13×9 inch pan would not be enough. I suggest using two 9 inch springform pans. Happy baking!

      Reply

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