Pumpkin Coffee Cake

Time 45 minutes


Pumpkin Coffee Cake
2 cups plain flour
1 tsp baking soda
½ tsp baking powder
2 tsp ground cinnamon
½ tsp ground nutmeg
½ cup brown sugar
Pinch salt
1 cup pumpkin puree
½ cup vegetable oil
½ cup pure maple syrup
¼ cup espresso, cooled
¼ cup milk

Crumb Topping
1 cup plain flour
½ cup brown sugar
2 tsp ground cinnamon
½ cup unsalted butter, cold

Brown sugar


Preheat oven to 175°C . Line a 9×9 baking pan with foil and spray with non-stick cooking spray and set aside.

Whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl until combined. In a medium bowl mix together the pumpkin puree, brown sugar, oil, maple syrup, and milk until combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. Do not over mix! Pour/spoon the batter into the prepared baking pan. Spread the batter to make an even surface then add the crumb topping.

Make the crumb topping by adding flour, brown sugar and cinnamon in a medium size bowl; mix together. Cut in the cold butter using a fork (sometimes your hands work best). Mix in cold butter to create crumbs and clumps.

Grab some of the crumb topping and make a big ball. Then gently crumble the topping into batter. Do this until all the crumb topping in on top of the batter. Add a sprinkling of brown sugar over the crumb.

Bake cake for 30-40 minutes. Check if it is cooked by inserting a toothpick into the centre of the cake. The toothpick should come out clean with some moist crumbs. Let cake cool completely before serving.

Cut into squares and enjoy!