Can I make this coffee cake gluten free?

Absolutely! Just swap the all-purpose flour with a cup for cup gluten-free baking flour. I like Bob's Red Mill (the blue bag) or King Arthur measure for measure. The cake will need a few extra minutes to bake.

Can I bake this pumpkin coffee cake ahead of time?

Yes, this cake actually holds its texture really well, making it a great option to make ahead. Store it tightly covered at room temperature for up to a few days.

Can I replace the vegetable oil with butter?

I wouldn't recommend this, as butter won't provide as much richness. If you'd like to avoid vegetable oil, you can swap it with melted refined coconut oil. Just make sure to use room temperature eggs as cold eggs can solidify the coconut oil in the batter.

Can I freeze pumpkin coffee cake?

Yes. Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 2–3 months. Thaw at room temperature before serving.

Pumpkin Coffee Cake - Butternut Bakery

Description

This pumpkin coffee cake is for anyone who believes there can never be too much crumb topping. Unlike a traditional coffee cake with a thin layer of streusel, this one is made with nearly equal parts moist pumpkin cake and buttery crumb topping. So every bite is packed with plenty of that cinnamon-sugar goodness.

Ingredients

Crumble

1 2/3 cup (215g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
1/4 cup (30g) cornstarch
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1 tsp ground cinnamon
1/4 tsp kosher salt
3/4 cup (168g) unsalted butter, melted

Pumpkin Coffee Cake

1/2 cup (108g) vegetable oil
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1 cup (240g) 100% pure pumpkin
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp kosher salt
1/8 tsp coarse ground black pepper
1 cup (128g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
Powdered sugar, for dusting

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Instructions

Crumble

Preheat the oven to 350F and grease an 8×8 baking dish. Line the bottom and two sides with a sheet of parchment paper.
In a medium bowl, use your hands to mix together all of the crumble ingredients, minus the butter. Once combined, pour in the butter and use a spatula to mix everything together until evenly hydrated. Set aside.

Pumpkin Coffee Cake

In a large bowl, whisk together the oil and sugar until evenly combined, then whisk in the egg, egg yolk, vanilla, and pumpkin until smooth.
Add the pumpkin pie spice, cinnamon, baking soda, baking powder, salt, and pepper and whisk to evenly distribute. Then add in the flour and whisk until fully incorporated, careful not to over mix.
Spread the batter evenly in the pan and top with a layer of the crumble topping, breaking it up with your hands as you sprinkle it on top.
Bake for 30 to 35 minutes or until the cake is evenly puffed and the center does not move when the pan is nudged. Allow to cool in the pan for about 20 minutes, then lift it out onto a cooling rack and cool completely either at room temperature or in the refrigerator.
Once cooled, top with a dusting of powdered sugar and it’s ready to slice and enjoy! Store in a container at room temperature for a couple days, or for about a week in the refrigerator.

Equipment

8×8 Baking Pan

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Mixing Bowls

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Prep Time: 30 minutes
Cooling Time: 1 hour
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American