Pumpkin Crumb Coffee Cake Highlights Fall Flavors


Recipe and Photo by Laura Davis —

Pumpkin season is here!

We’ve got so many great seasonal events coming up here on the Shore. One that is always on our family’s must-do list is the annual Chincoteague Pumpkin Tour, hosted by our elementary school’s PTA. It’s always a great time that the whole community looks forward to and participates in.

I always volunteer to bake a few sweets to bring to the bake sale table. This Pumpkin Crumb Coffee Cake was a recipe I came up with a few years ago for the event, and have been making it every fall since.

It comes together quickly with simple ingredients probably already lurking in your pantry. The hardest part is waiting for it to bake and cool – but isn’t that always the case? It’s worth the wait, I promise!

A tender, moist pumpkin spice-studded cake, topped with a crispy brown sugar crumble. An hour in the oven, a light drizzle of a simple glaze on top, and you’ve got yourself a show stopper!

It went quickly at the Pumpkin Tour, and the few bites I saved here at the house disappeared that night as well. Absolutely perfect with a cup of coffee and some company on a chilly autumn evening. Add a couple of cans of pumpkin to your next shopping list and get to baking, ESVA!

P.S. – If pumpkin isn’t your thing, you can substitute three mashed bananas in place of the canned pumpkin.

For the cake:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (15-ounce) can of pumpkin
1/2 cup butter at room temperature
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

For the streusel:
3/4 cup (12 tablespoons) cold butter, cubed
1 1/2 cups light brown sugar
1 1/2 cups flour
1 teaspoon cinnamon

For the glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk

Preheat oven to 350 degrees. Line a 9-inch by 13-inch 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 half 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 one hour.

Mix together the glaze ingredients and drizzle over the cake before serving.
Previous articleFishing Report for 10.18.19
Next articleCarol Ann Wimbrow