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–+ servings
Whipped Strawberry Lemonade

Whipped Strawberry Lemonade

Bake a moist Pumpkin Crumb Coffee Cake with spiced crumb topping. Perfect for fall mornings & brunch. Pair with Whipped Strawberry Lemonade.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Equipment

  • Large Bowl
  • Whisk
  • Spatula
  • 8x8-inch baking pan
  • Sifter

Method
 

  1. Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  4. Fold the dry ingredients into the wet pumpkin mixture until just combined.
  5. Spread the batter evenly in the prepared baking pan.
  6. In a small bowl, combine the flour, brown sugar, and cinnamon for the topping, then work in the cold butter until crumbly.
  7. Sprinkle the crumb topping evenly over the cake batter.
  8. Bake in the preheated oven for 35-40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 32mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

This cake is best enjoyed the next day as the flavors meld beautifully. Store it tightly covered at room temperature for up to 3 days, or freeze for up to 2 months.
For a special twist, serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.
Tried this recipe?Let us know how it was!