This delicious coffee cake highlights the wonderful things we love about fall baking! The aroma of delicious spices as the cake bakes is worth making it alone!
2 cups all-purpose flour (260g)
2 teaspoons baking powder (10g)
1 teaspoon baking soda (5g)
1 ½ teaspoons cinnamon (8g)
¾ teaspoon nutmeg (4g)
½ teaspoon allspice (3g)
½ teaspoon cloves (3g)
½ teaspoon salt (3g)
½ cup vegetable oil (120g)
½ cup melted butter, cooled slightly (120g)*
4 eggs, large
1 (15oz) can pumpkin puree (450g)
1cup brown sugar (220g)
1cup granulated sugar (200g)
1 teaspoon vanilla extract (5g)
Crumb topping **
1 cup flour (130g)
½ cup brown sugar (110g)
1 tablespoon cinnamon (15g)
6 tablespoons butter, softened and cubed (90g)
Preheat oven to 350°F and grease a 9 x 13” baking pan.
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and salt together in a mixing bowl until fully incorporated.
Whisk the oil, melted butter, eggs, brown sugar, granulated sugar, pumpkin purée and vanilla extract together until combined.
Pour the wet ingredients into the bowl with the dry ingredients and fold in until no visible flour remains and a thick batter is formed. Do not over-mix! Pour into the prepared baking pan and set aside.
Next prepare the crumb topping. Place the flour, brown sugar and cinnamon into a small bowl and whisk together. Add in softened butter pieces and rub it in the flour mixture until pea size clumps form and it resembles a coarse meal. Scatter the crumb topping all over the surface of the batter and press in slightly.
Bake the cake in a 350°F oven for about 35-40 minutes or until a skewer inserted into the cake comes out dry.
*The melted butter gives a great flavor to the cake however using oil only works as well!
** Get creative with the topping by adding a drizzle of maple glaze icing or salted caramel sauce and toasted pecans or make it a la mode with your favorite ice cream!