Pumpkin Spice Coffee Cake with Pecan Crumb Topping

A white plate with a slice of crumble cake. A forkful of cake next to the slice.

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Pumpkin Spice Coffee Cake with Pecan Crumb Topping

Pumpkin Spice Coffee Cake with Pecan Crumb Topping, an easy cake with a moist pumpkin pie style filling and crunchy buttery topping. The combo roasted pumpkin puree, pumpkin pie spice and toasted pecans adds a cosy Autumn touch, and makes the cake incredibly delicious and comforting. Serve it with a hot cup of coffee, tea or hot chocolate, and you are in for a treat!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: slices

Calories: 327kcal

Author: Daniela Apostol

Ingredients

For the pecan crumb topping

100 g plain flour (¾ cup)
100 g light brown sugar (½ cup)
85 g cold butter, cubed ( 6 tbsp)
½ teaspoon pumpkin pie spice

For the sponge

250 g self-raising flour (2 cups)
110 g soften butter (½ cup)
100 g dark brown sugar (½ cup)
50 g granulated sugar (¼ cup)
2 eggs
125 ml buttermilk (½ cup)
250 g roasted pumpkin puree (1 cup)
1 teaspoon pumpkin pie spice (or cinnamon / mixed spice)

Instructions

To make the pecan crumb topping, sift the flour in a mixing bowl, add the butter cut into cubes, and use your fingertips to rub them together until the mixture resembles breadcrumbs.
Add the light brown sugar, pumpkin spice and chopped pecans, and mix everything together.
To make the sponge, add the soften butter with the dark brown sugar and granulated sugar to a large mixing bowl, and use a hand mixer to beat them together until you have a creamy mixture.
Add the eggs one by one, beaten really well after every addition.
Add the buttermilk, roasted pumpkin puree, pumpkin spice and beat again.
Sift in the flour, add the baking powder, and use a spatula to mix them together until you have a smooth batter.
Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Butter and flour a rectangle baking tray (30 x 22 x 5 cm / 12 x 9 x 2 inches).
Spread the batter evenly, top it with an even layer of crumb, and bake for 40-45 minutes or until golden and a skewer inserted in the middle comes out clean.
Remove the cake from the oven, and allow it to cool down completely before slicing.

Video

Notes

I used roasted pumpkin puree, which has a lighter colour than the canned pumpkin puree. Depending on which one you use, the sponge will have a lighter or darker colour
If you use canned pumpkin puree, make sure it's plain puree, not pumpkin pie filling
For the best texture, beat the butter and sugar together until light and fluffy. This step makes a difference between a light, soft and moist sponge, and a tough one

Nutrition