Pumpkin Coffee Cake

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Ingredients

Pumpkin Coffee Cake

• 2 cups (250g) all-purpose flour (spooned & leveled)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 and 1/2 teaspoons ground cinnamon

• 2 teaspoons store-bought or homemade pumpkin pie spice*

• 1 cup (240ml) canola or vegetable oil*

• 4 large eggs

• 1 cup (200g) packed light or dark brown sugar

• 1/4 cup (50g) granulated sugar

• 1 (15 ounce) can pumpkin puree*

• 1 and 1/2 teaspoons pure vanilla extract

Crumb Topping

• 1/2 cup (63g) all-purpose flour (spooned & leveled)

• 1/2 cup (100g) packed light or dark brown sugar

• 1 and 1/2 teaspoons ground cinnamon

• 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold

Instructions

1. Preheat and prepare pan. Preheat the oven to 350°F (177°C) and position a rack in the center of your oven. Spray a 9×13-inch baking pan with non-stick cooking spray and line with parchment paper and set aside. I always use a glass pan.

2. Make the crumb topping first. In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.

3. Combine the dry ingredients. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.

4. Combine the wet ingredients. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined.

5. Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

6. Bake. Pour the batter into the prepared pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter. Bake the cake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.

Notes:

• Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.