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
- Preheat the oven to 350°F and grease a 9x9 inch baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped nuts.
- Pour the batter into the prepared baking dish.
- 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.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the coffee cake cool slightly before serving. Enjoy warm with a cup of coffee or tea!
