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Pieces of pumpkin crumb coffee cake stacked on white plates.

High Altitude Pumpkin Crumb Coffee Cake

Heather Smoke
This incredibly moist 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.

5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings9 -12 servings

Equipment

Ingredients
 

Crumb Topping

  • 1 ¼ cups all-purpose flour, 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 freshly grated nutmeg
  • 6 tbsp unsalted butter, melted

Cake

  • 1 cup canned pumpkin (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, 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

Instructions
 

  • 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.
    (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.)
  • In a bowl, combine all of the crumb topping ingredients until moistened and crumbly. Set aside.
  • 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 greased baking dish, and sprinkle the batter with the crumb topping.
  • 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.
Keyword Coffee Cake, Crumb Cake, Pumpkin
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