Simple Pumpkin Coffeecake with Crumble Topping

‘Tis pumpkin season, I suppose. A great time to add a new pumpkin recipe to your repertoire. How about a perfectly crumbed pumpkin coffeecake with a sweet and crunchy top?

Even in our modern world, we are still loosely tied to our farming past. At least in the United States, Halloween and Thanksgiving, October and November–is traditionally the time that pumpkins and squash would ripen. Heading out of the summer growing season and into the cold winter. These hardy veggies could handle a bit of cold and store amazingly well. Since they were the crop of the season, we began cooking with them (and decorating with them).

All the hard squashes—this is their time and we should give them the recognition they deserve. Butternut squash soup, pumpkin bread, squash filled ravioli, pumpkin smoothies, roasted squash, pumpkin coffeecake, pumpkin risotto are just a few options and things I am testing right now.

I am a huge fan of pumpkin in baking. Canned pumpkin is a cinch to use and add moisture and a bit of flavor. Add a bit of spice and a sweet and crumbly topping and you have a perfect breakfast/brunch offering.

I baked my pumpkin coffeecake in a bundt cake pan, which meant that the topping was on the bottom of the cake. It was a little weird as I started slicing it but still tasted great. If it bothers you, bake this in two bread pans and you have a coffeecake in a loaf form instead.

Simple Pumpkin Coffeecake with Crumble Topping

‘Tis pumpkin season, I suppose. A great time to add a new pumpkin recipe to your repertoire. How about a perfectly crumbed pumpkin coffeecake with a sweet and crunchy top?

• Author: Karla

Ingredients

• 1/2 cup butter, melted
• 1 1/2 cups granulated sugar
• 2 eggs
• 1/4 teaspoon ground clove
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon kosher salt
• 2 teaspoons baking soda
• 2 1/2 cups flour
• 1 can pumpkin puree (15 ounces)

For the crumb topping:

1/2 cup butter, softened

1/4 cup brown sugar

2 teaspoons cinnamon

 

Instructions

1. • Preheat the oven to 350°F. Butter 2, 9 x 5 inch loaf pan or, a bundt cake pan, if you decide to go that route. 
   • In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside
   • In a separate bowl, whisk the melted butter and sugar. Add the eggs, one at a time, mixing well after each. Stir in the pumpkin until smooth. Fold in the dry ingredients. Mixing gently until the batter is smooth.
   • Pour into the prepared pans.
   • Sprinkle the top with the crumbed topping.  You might want to gently press them into the batter (not too deep) to make sure they bake in just right.
   • Bake for about 45 minutes or until a skewer comes out clean.
   • When you remove from the oven, it is important to let it cool for 20-30 minutes before removing from the pan. Once you do remove it from the pan, let it cool completely and then cut it into slices.