Brown Sugar Pumpkin Coffee Cake
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
If you're a pumpkin lover, like I am, I guarantee you will LOVE this coffee cake! I'd like to say it's the perfect treat for Autumn, but honestly, it's the perfect treat for any season. Try this with your morning cup of coffee or indulge after dinner with a scoop of ice cream.
Seasoning of choice: Jack-O's Punkin Spice - Seasonal Blend
For the Cake:
- 3 cups - all purpose flour
- 1 cup milk (I prefer to use whole milk for this recipe)
- 1 cup - pumpkin puree
- 1/2 cup - brown sugar
- 1/2 cup - granulated sugar
- 2 eggs
- 2 Tbsp - melted butter
- 2 tsp - vanilla extract
- 1 tsp - baking powder
- 1/2 tsp - salt
For the Topping:
- 2 cups - all purpose flour
- 1 1/2 cup - light brown sugar
- 1/2 cup (1 stick)- melted butter
- 2 tsp - Jack O's Punkin' Spice
- powdered sugar for sprinkling (optional)
Directions for the cake:
Preheat oven to 350f degrees. Grease 13x9 inch baking dish.
In a large mixing bowl, combine 3 cups flour, sugars, baking powder, and salt. In separate mixing bowl, combine milk, pumpkin puree, eggs, melted butter, and vanilla extract.
Slowly incorporate wet ingredients into dry mixture. Pour cake batter into baking dish.
Directions for crumb topping:
Combine all dry ingredients into mixing bowl. Slowly pour in melted butter. Stir until medium-large sized crumbs form.
Pour crumb mixture over cake batter and bake for 25-30 minutes until top is slightly browned. You can also insert a toothpick or knife into the center of cake to check if it's done.