The Best Pumpkin Coffee Cake

You knew it will happen. After last year super successful and loved Best Apple Crumb Cake, I had to create the pumpkin version this year. It’s all you want in a pumpkin cake: the moist, tender crumb, perfect balance of spices and a crumb topping you could eat on it’s own.

I don’t know why but I always pair my cakes, muffins, sweet breads or any other baked goods with something equally good to drink. With cakes it has usually been a creamy coffee drink. However, recently my Hubby brought a bottle of wine home and I just pulled this cake out of the oven. Later that day, (after all the pictures were taken) we enjoyed a few slices with the wine.


  • !for the crumb topping:
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup graham cracker crumbs I used plain honey graham crackers
  • 3/4 cup all-purpose flour
  • 1/2 cup + 2 Tablespoon unsalted butter melted (if using salted, skip the additional 1/2 tsp salt), cooled to room temperature (not hot!)

!for the cake:

  • 2.25 cup all-purpose flour
  • 1.25 tsp baking powder
  • 1 teaspoon baking soda
  • 1/2 cup packed brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2.5 tsp pumpkin pie spice
  • 1 cup pumpkin puree not pie filling
  • 2 large eggs
  • 1/2 cup vegetable or canola oil
  • 3/4 cup buttermilk
  • US Customary - Metric


  1. !to make the crumb topping:
  2. In a medium mixing bowl, whisk together both sugars, cinnamon, salt, flour and graham cracker crumbs. Add cooled, melted butter and stir with a fork until coarse crumbs form. Set aside.
  3. .....................................

for full instruction please see :

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