This Cinnamon Swirled Pumpkin Coffee Cake is dense, not too sweet and has swirls of buttery cinnamon-sugar yumminess throughout. It’s delicious.
I think I died and went to pumpkin heaven when I took the first bite of this cake. Now while chocolate will always be my first true love, anything pumpkin is a close second.
This is coffee cake meets pumpkin pie and it is definitely a winning combination. It’s phenomenal, actually. Dense, not too sweet, super moist and the buttery cinnamon & sugar swirls are ah-mazing!I knew I couldn’t leave this cake sitting around my house so some lucky friends got some. If you don’t believe me when I tell you how good this is, I’m highly confident they would back me up. My friend Heather sent me a text that said: “So, I’m gonna need to make that cake tomorrow. . . and probably every day after that.”
Yeah, this cake is a winner! I look at it this way, it’s loaded with pumpkin so by consuming mass portions of this cake like I did, I easily got my fruit intake for the week, right?
I think I waited a wee bit too long before I poured the glaze over it. If the cake had been just slightly warmer, the glaze would have seeped down into the cake a little more, which could only make this cake even more spectacular.
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup (2 sticks) butter, softened
- 2 eggs
- 1 tsp. vanilla
- 2 cans (15 oz each) pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 tablespoon cinnamon
- Crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup butter, cold and cut into squares
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk or cream
Preheat oven to 350°F. Spray 9x13 baking dish with cooking spray.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Add the eggs and vanilla and mix well. Stir in the pumpkin puree, mix until well combined. Add flour mixture and stir until just combined.
Spread half of batter in the prepared baking pan. Pour half of the cinnamon swirl over the batter and using a knife, lightly swirl it through the batter . Top with the remaining batter and repeat with the remaining cinnamon swirl mixture. Sprinkle with the crumb topping.
Bake coffee cake until a toothpick inserted in center comes out clean, about 45 minutes. Cool 20 minutes before glazing and serving.
In a small saucepan melt the brown sugar, butter and cinnamon, stirring constantly.
Add all of the ingredients to a medium bowl. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
To make the glaze: Whisk together the ingredients in a small bowl.
Recipe Source: Adapted slightly from Buns In My Oven