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?
Ingredients
- ½ cup butter melted
- 1 ½ cups granulated sugar
- 2 eggs
- ¼ teaspoon ground clove
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 ½ teaspoons cinnamon
- ¾ teaspoon kosher salt
- 2 teaspoons baking soda
- 2 ½ cups flour
- 1 can pumpkin puree 15 ounces
For the crumb topping:
- ½ cup butter softened
- ¼ cup brown sugar
- 2 teaspoons cinnamon
Instructions
- 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.