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- Dry ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon salt - Wet ingredients: - 1 cup pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 cup brewed coffee, cooled - Optional ingredients: - ½ cup chopped walnuts or pecans - For the Crumb Topping: - ½ cup all-purpose flour - ¼ cup brown sugar, packed - ¼ cup rolled oats - ¼ cup cold unsalted butter, cubed - 1 teaspoon ground cinnamon This recipe blends warm spices and rich pumpkin. Each ingredient plays a key role. The all-purpose flour gives the cake its structure. Baking powder and soda help it rise. Cinnamon and nutmeg add warmth and depth. Salt balances the sweetness. The pumpkin puree is the star. It makes the cake moist and flavorful. Granulated and brown sugars sweeten the cake, while butter adds richness. Eggs bind the mixture, giving it a tender crumb. Vanilla extract enhances the overall flavor. Brewed coffee adds a unique twist. It deepens the cake's taste and offers a hint of bitterness. If you want a nutty crunch, add walnuts or pecans. The crumb topping features more flour, brown sugar, oats, and butter. This creates a lovely texture and a sweet finish. Gather all these ingredients before you start. They work together to create a delightful fall treat. Enjoy the process, and let the scents fill your kitchen! 1. Preheat your oven to 350°F (175°C). This helps the cake bake evenly. 2. Grease a 9-inch square baking dish. This will keep your cake from sticking. 3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix until it is light and fluffy. 4. Add the eggs one at a time, mixing well after each egg. Then stir in the pumpkin puree and vanilla extract until everything is well combined. 1. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps to mix the dry ingredients evenly. 2. Gradually add this dry mix to the pumpkin mixture. Alternate with adding the cooled brewed coffee. Start and end with the flour mixture. Stir gently until just combined. If you want, fold in the chopped walnuts or pecans at this point. 1. Pour the batter into your prepared baking dish. Use a spatula to smooth the top. 2. For the crumb topping, in a separate bowl, combine flour, brown sugar, oats, and cinnamon. Add the cold cubed butter and mix until it looks like coarse crumbs. 3. Sprinkle the crumb topping evenly over the cake batter. This will give your cake a crunchy layer. 4. Bake in the oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. 5. Let the cake cool in the pan for at least 10 minutes before slicing and serving. Enjoy your treat with coffee! To get the right texture, use fresh pumpkin puree. It keeps the cake moist and soft. Ensure your butter is softened before mixing. Cold butter does not blend well and can lead to lumps. Eggs should be at room temperature. This helps them mix better and creates a light cake. Serve your cake warm with a dusting of powdered sugar. A slice of fall fruit adds color and flavor. Try pairing it with a hot cup of coffee. The rich coffee flavor in the cake goes well with a latte or a spiced chai. Avoid over-mixing your batter. This can make the cake dense. Be careful with the crumb topping; it should be crumbly, not paste-like. If your topping is too wet, it won’t crisp up. Always check the cake with a toothpick. It should come out clean when done. {{image_2}} You can change the flavors in your Pumpkin Coffee Crumb Cake. Try adding spices like ginger or cloves. These spices give a warm kick that fits fall well. You can also add chocolate chips for a sweet twist. Dried fruit like raisins or cranberries can add a chewy texture too. Each option makes the cake special and fun. If you need a gluten-free cake, use alternatives like almond flour or a gluten-free blend. These flours can change the cake's texture, so add a bit more liquid. For moisture, consider using a little extra pumpkin puree or brewed coffee. This keeps your cake from drying out and makes it delicious. Want to make your cake healthier? You can reduce sugar by half, or swap it for honey or maple syrup. These natural sweeteners add great flavor. You can also replace butter with applesauce or yogurt. This cuts fat while keeping the cake moist. These small changes can make your treat a bit better for you while still being tasty! To keep your Pumpkin Coffee Crumb Cake fresh, store it in an airtight container. This method preserves moisture and flavor. If you don’t have one, covering the cake with foil works too. Just make sure the foil is tight. This will help keep air away from the cake. You can freeze the cake for later enjoyment. First, let it cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe bag or container. When you want to eat it, take it out and let it thaw in the fridge overnight. For the best texture, reheat it in the oven for a few minutes before serving. At room temperature, the cake lasts about three days. If you store it in the fridge, it can last up to a week. Just remember to keep it covered to maintain its yumminess! Yes, you can use fresh pumpkin. Just cook and mash it first. Make sure it is smooth. Fresh pumpkin adds a nice flavor. It may take a bit more time to prepare. To make it dairy-free, use plant-based butter. Replace regular milk with almond or oat milk. This keeps the cake moist and tasty without dairy. Always check labels to ensure they are dairy-free. You can use brewed tea or hot chocolate for a different taste. If you want a caffeine boost, use espresso. Unsweetened cocoa can add a rich flavor as well. Each option brings its own twist to the cake. Yes, you can make the crumb topping ahead of time. Just store it in the fridge. You can keep it for up to two days before baking. It will save you time on baking day! This blog post covered everything you need to know about baking a delicious pumpkin cake. We discussed the key ingredients, from the dry and wet components to optional mix-ins. You learned the step-by-step instructions, essential baking tips, and ways to serve the cake. Plus, we explored variations and storage best practices. Keep these tips in mind for a tasty treat. Enjoy your baking and share your results!

Pumpkin Coffee Crumb Cake

Indulge in the flavors of fall with this delightful Pumpkin Coffee Crumb Cake! Perfectly spiced with cinnamon and nutmeg, this moist cake features a crunchy crumb topping, making it a cozy treat for any occasion. Easy to make and deliciously paired with your favorite coffee, this recipe is a must-try. Click through to explore the full recipe and impress your friends and family with this seasonal delight!
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Ingredients
  

1 cup all-purpose flour

1 cup pumpkin puree

½ cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

1 cup brewed coffee, cooled

½ cup chopped walnuts or pecans (optional)

For the Crumb Topping:

½ cup all-purpose flour

¼ cup brown sugar, packed

¼ cup rolled oats

¼ cup cold unsalted butter, cubed

1 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until combined.

        In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mix to the pumpkin mixture, alternating with the cooled brewed coffee, beginning and ending with the flour mixture. Stir until just combined. Fold in the nuts, if using.

          Pour the batter into the prepared baking dish, smoothing the top with a spatula.

            For the crumb topping, in a separate bowl, combine flour, brown sugar, oats, cinnamon, and cold cubed butter. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.

              Sprinkle the crumb topping evenly over the cake batter.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean from the center.

                  Allow to cool in the pan for at least 10 minutes before slicing and serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 9

                      - Presentation Tips: Serve warm with a dusting of powdered sugar on top and a slice of your favorite fall fruit on the side for a pop of color! Enjoy with a cup of coffee for a comforting treat.