Pumpkin Spice Coffee Cake
What is it about Pumpkin Spice that makes it feel like Fall? Whatever it is...I'm not complaining! This coffee cake will give you all the flavors of Fall wrapped up in a moist pumpkin cake. Perfect for those crisp Autumn mornings!
Pumpkin Spice Coffee Cake
Ingredients
Instructions
Nutrition Facts
Calories
600.08Fat (grams)
33.19 gSat. Fat (grams)
17.14 gCarbs (grams)
72.21 gFiber (grams)
2.12 gNet carbs
70.09 gSugar (grams)
42.96 gProtein (grams)
5.62 gSodium (milligrams)
570.66 mgCholesterol (grams)
109.12 mgDirections
1. Pre-heat oven to 350 degrees and line an 8” x 8” baking dish with parchment paper.
2. Prepare the crumble. In a food processor or with a pastry cutter/fork, combine butter, sugar, brown sugar, flour, cinnamon, nutmeg, cloves, ginger and salt.
3. Pulse or mix, until well combined and crumbs are the size of small peas. Set aside.
4. In a medium bowl, add flour, cornstarch, baking powder, baking soda and salt. Whisk until combined. Set aside.
5. Add melted butter, oil, sugar and brown sugar to a large bowl or the bowl of a stand mixer.
6. Beat until all is combined scraping down the sides when necessary.
7. Add eggs, pumpkin puree and vanilla. Mix on medium speed until light and fluffy.
8. Add half of the flour mixture and mix until just combined.
9. Stir in sour cream. Mix until combined.
10. Add remaining flour and mix until all flour is combined.
11. Spoon half of the batter mixture into the baking pan.
12. Sprinkle 1/3 of the crumble evenly over the batter.
13. Add remaining batter on top and spread evenly.
14. Sprinkle another 1/3 of the crumble evenly on top. Reserve remaining crumble for topping after baking.
15. Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
16. Remove from oven. While still warm, add the rest of the crumble to the top.
17. Let cool completely in pan.
18. When cool, remove cake from pan and cut into 9 squares.