Delicious Pumpkin Crunch Coffee Cake Recipe

This Pumpkin Crunch Coffee Cake is the perfect treat for fall mornings or brunch gatherings. The combination of pumpkin, spices, and a crunchy topping is sure to be a hit with your family and friends. It's moist, flavorful, and easy to make!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 cup chopped nuts (pecans or walnuts)
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cold
• 1/2 tsp ground cinnamon

Directions

1. Preheat the oven to 350°F and grease a 9x9 inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in pumpkin, buttermilk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped nuts.
5. Pour the batter into the prepared baking dish.
6. In a small bowl, combine brown sugar, flour, cold butter, and cinnamon using a pastry cutter or your fingers until crumbly. Sprinkle the topping over the batter.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the coffee cake cool slightly before serving. Enjoy warm with a cup of coffee or tea!

Interesting Facts