Pumpkin Spice Coffee Cake
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 ½ teaspoons nutmeg
- ¾ teaspoon ginger
- ¼ teaspoon clove
- 10 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 cup pumpkin puree
- 2 eggs
- 2 teaspoons vanilla extract
- ⅓ cup buttermilk
Crumb Topping
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ⅓ cup unsalted butter, melted
- 2 teaspoons cinnamon
- ¾ teaspoon nutmeg
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease a 9-inch square or round pan. Set it aside.
- In a mixer or a large bowl, cream together the softened butter and sugars until light and fluffy. Add in the pumpkin puree, eggs, and vanilla extract. Mix until everything is well combined.
- To the bowl, add in the flour, baking soda, salt, cinnamon, nutmeg, ginger, and clove. While starting to mix everything together, slowly pour in the buttermilk. Mix just until the coffee cake batter forms.
- For the crumble topping, combine all of the ingredients into a medium bowl. Mix together with a fork until everything is combined and you have nice chunks forming.
- Pour and spread the coffee cake batter into the prepared prepared pan into an even layer. Sprinkle the crumb mixture on top of the batter.
- Pop into the oven and bake coffee cake for 45-55 minutes. You can use a toothpick after 45 minutes to see if it's done. Once done baking, allow it to cool completely before slicing.
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