Pumpkin Crumb Coffee Cake


For the Coffee Cake

2 large eggs

1 cup sugar

1 cup pumpkin puree

1/2 cup olive oil

2 to 3 teaspoons pumpkin pie spice

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the Crumb Topping

3/4 cup flour

1/4 cup sugar

1/4 cup brown sugar, packed

1/2 teaspoon salt

6 tablespoons unsalted butter, melted

1/2 cup Pecans, chopped

For the Coffee Cake

Preheat oven to 350, line a 8" × 8" pan with parchment paper and spray with olive oil, then set aside.

Add eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla and whisk to combine.

Add flour, baking powder, baking soda, salt and stir until just combined, don’t overmix.

Pour batter into pan, smooth the top lightly with a spatula, then set aside.

For the Crumb Topping

In a bowl, add flour, sugars, salt and stir with fork to combine.

Drizzle in butter then mix and fluff with a fork to combine until small pebbles form.

Add pecans and mix with a fork to combine.

Evenly sprinkle topping over cake and bake for 46 minutes or until center is set and a toothpick inserted comes out clean.

Set cake aside on a cooling rack to cool for 30 minutes before serving. Enjoy!
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