Pumpkin Coffee Cake
I really, really appreciate weekends, and this last one was the best one we’ve had in a while. Dinner with good friends on Friday, a beautiful run in Alameda on Saturday…
followed by beer on a patio in Hayes Valley with my favorite college roommate.
A new half marathon PR on Sunday was followed by coffee with my 2 favorites.
We’ve now reached that point in the year when some people are doing entirely too many things with pumpkin. I’m one of those people, and I don’t really plan on changing that any time soon. I feel like just about everything that one can do with pumpkin has been done before, and I know making coffee cake with it isn’t exactly earth-shattering and new. But my whole family loved this coffee cake (and of course I drank a pumpkin spice latte on the side), so if you’re still craving more pumpkin, here you go!
I cut the topping recipe in half because although I usually can’t get enough, here it was just too much, especially when combined with the filling in the middle.
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 cup all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 cup (1/2 stick) butter
- 1 cup packed light brown sugar
- 1 tbsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 1/3 cup brown sugar
- 2 tsp vanilla
- 3 large eggs
- 3 3/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 1/4 tsp salt
- 3/4 cup plain yogurt
- 1 cup pumpkin
- 1/4 cup milk
- Preheat the oven to 350 F.
- Grease and flour a 13x9" baking pan.
- Whisk the dry ingredients for the topping together in a medium bowl. Add the butter and rub between your fingers (or use a pastry cutter) until it resembles wet sand. Set aside.
- To make the filling, whisk together all filling ingredients.
- To make the cake, cream the butter in the bowl of a stand mixer and add the sugars. Beat on high speed until light and fluffy, 2-3 minutes. Add the vanilla and the eggs, one at a time, mixing well and scraping down the bowl after each addition.
- Whisk the flour, baking powder and salt together in a medium bowl. In a separate bowl, whisk together the yogurt, pumpkin, and milk (don't worry if it's lumpy).
- Add 1/3 of the flour mixture and mix on low. Scrape down the bowl and add half the pumpkin mixture. Continue alternating until all ingredients are just combined.
- Spread half the batter into the pan, top with the filling, then add the remaining batter and carefully spread it over the filling.
- Sprinkle the topping evenly over the top.
- Bake for about 1 hour, or until a toothpick comes out clean. Let rest 15-20 minutes before serving.