Pumpkin Coffee Cake Baked Until the Center Springs Back

Pumpkin Coffee Cake Baked Until the Center Springs Back keeps the shopping list focused on unsalted butter room temperature, granulated sugar, and light brown sugar firmly packed. It serves 12 slices.

Count on 20 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Batter

• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ⅔ cup light brown sugar firmly packed
• 3 whole eggs
• 1 tablespoon vanilla extract
• ¾ cup sour cream
• 1 cup whole milk
• 14 tablespoons pumpkin puree not pumpkin pie mix
• 2 teaspoons pumpkin pie spice mix individual spice measurements in notes
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• 3 2/3 cups all-purpose flour

Filling

• 3 tablespoons light brown sugar
• ¼ cup all-purpose flour
• 2 teaspoons pumpkin pie spice mix

Crumb Topping

• 4 ½ tablespoons unsalted butter melted
• ½ cup light brown sugar
• 1 tablespoon pumpkin pie spice mix
• ½ cup all-purpose flour
• ¼ teaspoon kosher salt

How the cooking goes

1. Warm the oven to 325°F convection or 350°F conventional.
2. Spray a 9×13 inch baking dish and line the bottom with baking paper.

Make the Crumb Topping

1. Combine melted butter, light brown sugar, pumpkin spice, flour and kosher salt in a bowl and mix to combine. Can also be made easily in the electric mixer with the paddle attachment. Keep it to one side.

Make the Filling

1. Blend light brown sugar, flour, and spice mix in a bowl and keep it to one side.

Mix the Coffee Cake Batter

1. Beat together pumpkin spice mix, kosher salt, baking powder and all-purpose flour called for in the recipe under “Batter” in a bowl and keep it to one side. In a separate bowl, whisk together the milk, sour cream, pumpkin puree, and vanilla.
2. In the bowl of a electric mixer fitted with the paddle attachment or in a bowl with a hand mixer, cream the butter, brown sugar and granulated sugar together. Beat until light and fluffy. Brown sugar makes it more difficult to tell when they are properly creamed but the mixture will lighten slightly and the sugar granules will appear to separate rather than look like paste.
3. Scrape down the sides of the bowl and beat in the eggs one at a time until emulsified. Scraping after each addition.
4. Reduce the mixer speed to low and alternately add the dry and the wet ingredients, starting and ending with flour.
5. You never let the flour fully incorporate before adding the next addition. You want to efficiently mix in the dry and wet ingredients to keep the mixing to a minimum. Stop the mixer to scrape out the last of the sour cream mixture.
6. Pour about half the batter into the prepared pan. Cover with the filling mixture. It will seem like a lot, but it is just the right amount!
7. Lay remaining batter over the top and crumble the topping over the entire top.
8. Bake in preheated oven for 35-45 minutes, until a cake tester or skewer comes out with just clinging crumbs.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pumpkin, open Gluten Free Pumpkin Bars Packed for Later and Pumpkin Trifle for the Dessert Plate.