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Pumpkin Crumb Coffee Cake


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Rate this recipe 4.5/5 (22 Votes)


  • Cake:
  • 250 g (2 cups) flour
  • 2 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 225 g (1 cup) white sugar
  • 84 g (3/4 stick) butter, softened
  • 2 eggs
  • 425 g (15 ounces) pumpkin puree
  • Crumb topping:
  • 56 g (1/2 stick) butter, cold
  • 70 g (1/4 cup + 1 tbsp) white sugar
  • 1 tsp cinnamon
  • 93 g (3/4 cup) flour


Cooking time 55mins
Adapted from


Step 1

1) Preheat oven to 180C (350F). Grease a 20x20cm (8x8inch) metal baking dish or prepare a silicone baking dish.

2) In a small bowl, combine together flour, baking powder, cinnamon, salt and ginger.

3) In a large bowl, beat butter with sugar until light and fluffy. Add eggs and beat to incorporate. Add pumpkin puree and mix to combine.

4) Add the dry ingredients into the wet mixture and mix with a metal spoon just until smooth. Pour the batter into the baking dish.

5) Make the crumb topping: combine all the ingredients and mix with your fingertips until crumbly. Sprinkle onto the batter. Don't press.

6) Bake for 40-45 minutes. Cool at least 1 hour before slicing


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