This Pumpkin Spice Crumb Coffee Cake is soft, tender and flavored with pumpkin puree and pumpkin spice! There is pumpkin spice in each layer to ensure the perfect flavor. Sour cream, pumpkin puree and milk make this cake incredibly moist.
Preheat oven to 325°F convection or 350°F conventional.
Spray a 9x13 inch baking dish and line the bottom with parchment paper.
Make the Crumb Topping:
Combine melted butter, light brown sugar, pumpkin spice, flour and kosher salt in a bowl and mix to combine. Can also be made easily in the stand mixer with the paddle attachment. Set aside.
Make the Filling:
Combine light brown sugar, flour, and spice mix in a bowl and set aside.
Mix the Coffee Cake Batter:
Whisk together pumpkin spice mix, kosher salt, baking powder and all-purpose flour called for in the recipe under “Batter” in a bowl and set aside. In a separate bowl, whisk together the milk, sour cream, pumpkin puree, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, cream the butter, brown sugar and granulated sugar together. Beat until light and fluffy. Brown sugar makes it more difficult to tell when they are properly creamed but the mixture will lighten slightly and the sugar granules will appear to separate rather than look like paste.
Scrape down the sides of the bowl and beat in the eggs one at a time until emulsified. Scraping after each addition.
Reduce the mixer speed to low and alternately add the dry and the wet ingredients, starting and ending with flour.
I never let the flour fully incorporate before adding the next addition. You want to efficiently mix in the dry and wet ingredients to keep the mixing to a minimum. Stop the mixer to scrape out the last of the sour cream mixture.
Pour about half the batter into the prepared pan. Cover with the filling mixture. It will seem like a lot, but it is just the right amount!
Spread remaining batter over the top and crumble the topping over the entire top.
Bake in preheated oven for 35-45 minutes, until a cake tester or skewer comes out with just clinging crumbs.
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Notes
Yield: 9x13 inch baking dishPresentation – Different pans and baking dishes bake differently! A glass dish will take longer to bake than a metal one. Be sure to keep a firm eye on your baking crumb cake. Testing is the only way to ensure a perfectly baked cake!Storage – Store Pumpkin Coffee Cake well wrapped at room temperature for 3 days, refrigerated for a week or freeze it for up to two months!How to make the pumpkin spice for just this recipe: The math doesn’t work out in an easy way for the 7 teaspoons of pumpkin pie spice mix that you need for this recipe, so I suggest mixing together the spices below. You will be left with 2 teaspoons. The mix below will yield 3 tablespoons (9 teaspoons). 3 ¾ teaspoons cinnamon; 1 tablespoon ground ginger; ¾ teaspoon cloves; 3/8 teaspoon nutmeg; 1/8 teaspoon allspice.The most accurate way is to mix a larger batch because the recipe doesn’t always divide perfectly into 1/8 teaspoon increments.