High Altitude Pumpkin Crumble Coffee Cake
This incredibly moist and slightly dense pumpkin coffee cake is full of fall spices, and topped with buttery brown sugar crumb topping.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Cake
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter, melted
- ½ cup dark brown sugar, lightly packed
- ½ cup granulated sugar
- ½ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- ¾ tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
Topping
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ½ cup dark brown sugar, lightly packed
- ¼ cup granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground nutmeg
- 6 tbsp unsalted butter, melted
Instructions
Getting Ready
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Spray a 9-inch baking dish with non-stick baking spray, or prep the pan with butter and flour.(An 8-inch pan is too small for the amount of batter in this recipe, but you can multiply the recipe by 1 1/2 - 2x and bake it in a 9x13 pan.)
Cake
- To make the cake batter, whisk all of the liquid ingredients (pumpkin, melted butter, sugars, milk, eggs and vanilla) in a large bowl. Separately, sift together the dry ingredients (flour, corn starch, baking soda, salt and spices). Add the dry ingredients to the liquid and whisk just until moistened, but a few streaks of flour remain.
- Spread the batter evenly into the prepared baking dish.
Topping
- In a bowl, combine all of the crumb topping ingredients until moistened and crumbly.
- Sprinkle the topping over the batter.
Bake
- Bake for about 35-40 minutes, until a toothpick or cake tester inserted in the center comes out clean, or with moist crumbs clinging to it.
- Set the pan on a cooling rack, and cool the cake for about 30-45 minutes, then slice and serve warm.
Notes
Store leftover coffee cake in an airtight container at room temperature for up to 3-4 days, or in the freezer for up to 3-6 months.
For a just-baked texture, warm up leftover pieces in the microwave at 50% power for 20-30 seconds.
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