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Cinnamon Swirled Pumpkin Coffee Cake


  • Total Time: 65 minutes

Ingredients

Scale

Cake:

  • 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

Cinnamon Swirl:

  • 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

Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk or cream

Instructions

Cake:

  1. Preheat oven to 350°F. Spray 9×13 baking dish with cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
  3. 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.
  4. 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.
  5. Bake coffee cake until a toothpick inserted in center comes out clean, about 45 minutes. Cool 20 minutes before glazing and serving.

Cinnamon Swirl:

  1. In a small saucepan melt the brown sugar, butter and cinnamon, stirring constantly.

Crumb topping:

  1. 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.
  2. To make the glaze: Whisk together the ingredients in a small bowl.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Cakes & Cupcakes