Crazy for Crust

40
Oct 26

Pumpkin Coffee Cake

When it comes to eating sweets, I have a problem with moderation.  Alcohol? No problem, I can stop at one drink. Broccoli? A handful and I’m totally satisfied. But desserts? Oh man, I have serious issues.

I made this coffee cake as a gift. I’d been thinking about tweaking my moms crumb coffee cake into a pumpkin coffee cake for awhile and then a few blogs I read posted their own versions, so cravings won out and I headed to the kitchen.

I had to taste a piece, right? Since it was a gift. So I ate a large slice for dessert.

It was too dark to photograph it the evening I made it, so the next day I cut a slice for pictures. Even poured some coffee as a prop. Well, what am I supposed to do now that it’s got all my photo germs on it?

That’s right, I ate another slice.

Then I packaged it up on a plate to give away. And I kept a slice for my daughter. And a few other slices wouldn’t fit on the plate. So I tucked them away in a Tupperware.

Guess what I had for lunch?

Um, it wasn’t broccoli.

Someone, please stop me. I really do need a 12-step program. If you know of one, let me know.

I’ll bring the coffee cake.

Pumpkin Coffee Cake

Yield: 16 servings

Ingredients:

  • 2 ¼ cups flour, divided
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup pure pumpkin puree
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla
  • ½ cup milk
  • ¼ cup unsalted butter
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • Pinch salt

Directions:

  1. Preheat oven to 375°. Line a 9x9” pan with foil and spray with cooking spray.
  2. Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
  3. In a small bowl, mix remaining ¼ cup flour, brown sugar, cinnamon, and salt. Melt the butter over low heat in a small pan. Stir continually about 2 minutes until butter browns. Pour over brown sugar mixture and stir with a fork to combine. Spread on top of pumpkin cake layer.
  4. Bake 25-35 minutes until a toothpick inserted 2” from the side of the pan comes out clean. Cool until you can’t stand it anymore, then cut into squares and serve.
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40 Responses to “Pumpkin Coffee Cake”

  1. Something Swanky posted on October 26, 2011 at 6:57 am (#)

    It’s uncanny! I have that exact same problem. What are the odds?? ;)

    Reply

  2. Renee posted on October 26, 2011 at 7:53 am (#)

    The texture of this cake looks fantastic. I would eat some right now as a second breakfast if it were in front of me!

    Reply

  3. Anonymous posted on October 26, 2011 at 8:04 am (#)

    This looks delicious! I just found my next baking project. Thank you.

    Robyn
    http://theranchwifechronicles.com/

    Reply

  4. The Pastry Chef posted on October 26, 2011 at 9:11 am (#)

    This looks really good! No wonder you had to have more than 1 piece :)

    Reply

  5. Carrie @Bakeaholicmama.com posted on October 26, 2011 at 12:55 pm (#)

    I want to make this for Sunday Breakfast. Looks amazing!!

    Reply

  6. Joy @ Joy Of Desserts posted on October 26, 2011 at 1:28 pm (#)

    Fun post, Dorothy!
    I have an award waiting for you on my blog, and be sure to enter my giveaway for a chance to win too. :-) Enjoy your day.

    Reply

  7. Kristin posted on October 26, 2011 at 1:45 pm (#)

    I also have no self-control. It’s getting worse with age! But this does look delicious :)

    Reply

  8. betty posted on October 26, 2011 at 2:51 pm (#)

    It looks so good, I love to eat something while I’m having my coffee

    Reply

  9. Karen - Trilogy Edibles posted on October 26, 2011 at 3:15 pm (#)

    I love me some coffee cake. This looks delish!

    Reply

  10. paddle attachment posted on October 26, 2011 at 3:15 pm (#)

    This coffee cake definitely looks lunch worthy! I’m the same in the dessert department. I think I just ate an entire apple pie myself over the course of a few days….

    Reply

  11. Dorothy @ Crazy for Crust posted on October 26, 2011 at 5:54 pm (#)

    @Renee
    Thank you! :)

    @Robyn
    Thanks! Let me know what you think. :)

    @The Pastry Chef
    Or 3 or 4 or 5… :) Thanks for your comment!

    @Carrie
    Oh, if you do let me know what you think! :)

    @Kristin
    As does my metabolism *sigh* :)

    @Karen
    Thanks! Coffee cake rocks. :)

    Reply

  12. Corrine posted on October 26, 2011 at 6:17 pm (#)

    Oh man does that look good! I have been stocking up on pureed pumpkin from Trader Joes these past few weeks, I think I might have to crack one can open to give this a try!

    Reply

  13. So Domesticated posted on October 26, 2011 at 10:22 pm (#)

    Coffee cake and pumpkin!?! Two of my favorite things!

    Reply

  14. Walking on Sunshine... posted on October 27, 2011 at 9:26 am (#)

    I was just looking for a bowl of broccoli to satisfy my cravings. NOT. This looks really good as I love pumpkin and crumb cake! Enjoy your day!

    Reply

  15. Jocelyn posted on October 27, 2011 at 4:00 pm (#)

    Too funny!!!! That same problem haunts me too:-) And your problem of having to eat the piece you just photographed? Yea, me too:-) This pumpkin coffee cake looks super good…gonna have to try this one for sure. Headed to pin it now!!!

    Reply

  16. Dorothy @ Crazy for Crust posted on October 27, 2011 at 6:25 pm (#)

    @So Domesticated
    I know, it’s a match made in heaven. :) Thanks for your comment!

    Reply

  17. Dee at Deelicious Sweets posted on October 27, 2011 at 7:37 pm (#)

    Hi there! I’m coming over from Ali N Son. This coffee cake looks so good. I won’t tell anyone that you took all of those pieces. You had to do it for the greater good anyway, right?

    Reply

  18. megseverydayindulgence posted on October 28, 2011 at 8:15 am (#)

    This cake sounds absolutely delicious. What can be better than the combination of pumpkin and coffee cake?

    Reply

  19. Dorothy @ Crazy for Crust posted on October 28, 2011 at 11:41 am (#)

    @megseverydayindulgence
    Nothing! Except maybe chocolate… ;) Thanks for your comment!

    Reply

  20. Michelle Smith posted on October 28, 2011 at 3:24 pm (#)

    Would this work out in a TUBE PAN? It sounds fab. :)

    Reply

  21. Chels posted on October 28, 2011 at 3:32 pm (#)

    Mmm, I love Coffeecake so much and with Pumpkin! So incredible!

    Reply

  22. Jenni posted on October 29, 2011 at 6:25 am (#)

    This looks absolutely delicious!
    Found you at Deelicious Sweets!

    Reply

  23. Cassie//Bake Your Day posted on October 29, 2011 at 6:55 am (#)

    This sounds so lovely. I think I might make it this morning!

    Reply

  24. Allie posted on October 29, 2011 at 8:30 pm (#)

    Yum!!! I am a hopeless dessert addict as well! Looking forward to meeting you at Foodbuzz!

    Reply

  25. Dorothy @ Crazy for Crust posted on October 30, 2011 at 6:59 pm (#)

    @Jenni
    Thank you, and thanks for stopping by. :)

    @Allie
    Me too! :)

    Reply

  26. Anonymous posted on November 1, 2011 at 9:06 pm (#)

    This is crazy delish-made it for our small group at church and again for the hubby’s office…my only question is: it seems like it took almost twice as long to bake-is this so or did I do something really wrong?

    Reply

  27. Dorothy @ Crazy for Crust posted on November 2, 2011 at 7:03 am (#)

    @Anonymous
    I’m glad they liked it! I’m sorry it took so long to bake. I went back to my mom’s recipe and realized the temp was supposed to be 375. That’s my error, so sorry for the inconvenience! I’m going to fix it now. I’m just so used to typing 350. Thanks for trying my recipe and I’m glad you enjoyed it! :)

    Reply

  28. Danielle posted on November 12, 2011 at 2:49 pm (#)

    I tried it and it turned out dense like pumpkin pie and the streusel top was wet. What did I do wrong? I had a couple pieces but I ended up throwing the rest away.

    Reply

  29. Dorothy @ Crazy for Crust posted on November 12, 2011 at 7:17 pm (#)

    @Danielle
    I’m so sorry that happened! The only thing I can think of is that the cake was too wet. How thick was the batter? My batter usually turns out pretty thick with this cake. Possibly your pumpkin was thinner than mine? I think any excess liquid in the cake would make the crumble soggy.

    Reply

  30. A tavola insieme con...Daniela posted on November 15, 2011 at 2:23 pm (#)

    Hi, this cake sounds awsome! will try and let you know…i don’t think I will find pumkin pie spice in Italy…do you think it can be replaced with cinnamon instead? love your blog. ciao

    Reply

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  34. Young City Baker posted on August 13, 2013 at 6:06 pm (#)

    This is a good recipe for school!!

    Reply

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  37. shelby posted on October 19, 2013 at 4:56 pm (#)

    Are there really not any eggs in this?

    Reply

    • Dorothy Kern replied on October 20th, 2013 at 3:49 pm

      Nope! The pumpkin takes their place!

      Reply

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