Pumpkin Crumb Coffee Cake

By srumbel

Pumpkin Crumb Coffee Cake – A FAST and EASY no-mixer coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with! Great for brunches and holiday entertaining!!
from averiecooks.com

Ingredients

• Cake
• 2 large eggs
• 1 cup granulated sugar
• 1 cup pumpkin puree (use the remainder in these recipes)
• 1/2 cup canola or vegetable oil
• 2 to 3 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, or to taste
• Crumb Topping
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon salt, or to taste
• 6 tablespoons unsalted butter, melted
• 1/2 cup Fisher Chopped Pecans

Preparation

Step 1

Cake – Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.

To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.

Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.

Crumb Topping – To a medium bowl, add the flour, sugars, salt, and stir with fork to combine.

Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form.
Add the pecans and mix with the fork to combine.

Evenly sprinkle the crumb topping over the cake and bake for about 46 to 51 minutes (I baked 49 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Set cake aside on a cooling rack to cool before serving. Cake will keep airtight at room temp for up to 5 days.

Yield: one 8x8-inch pan