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Cozy Pumpkin Coffee Cake Recipe with Easy Brown Sugar Walnut Crumble

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A moist and flavorful pumpkin coffee cake topped with a crunchy brown sugar walnut crumble, perfect for fall gatherings and cozy afternoons.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) pure pumpkin puree (canned, 100% pumpkin)
  • ½ cup (120ml) buttermilk (or milk with 1 tablespoon lemon juice as substitute)
  • 1 cup (120g) chopped walnuts, lightly toasted
  • ½ cup packed (100g) brown sugar
  • ¼ cup (30g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • 4 tablespoons (60g) unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. Toast the walnuts by spreading them on a baking sheet and baking for 6-8 minutes until fragrant and lightly browned. Let cool. Alternatively, toast in a dry skillet over medium heat for 3-4 minutes, stirring frequently.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  4. In a separate bowl, whisk the sugar, vegetable oil, eggs, and vanilla extract until creamy and smooth. Stir in the pumpkin puree and buttermilk until just combined.
  5. Gradually fold the wet mixture into the dry ingredients using a spatula, mixing just until no dry flour patches remain. Avoid overmixing.
  6. In a medium bowl, combine the cooled toasted walnuts, brown sugar, flour, cinnamon, and salt. Add the cold cubed butter and rub it into the mixture with your fingers or a pastry cutter until coarse crumbs form with visible bits of butter.
  7. Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the brown sugar walnut crumble over the surface.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent with foil for the last 10 minutes.
  9. Cool the cake on a rack in the pan for at least 20 minutes before slicing to allow the crumble to set.

Notes

Use room temperature eggs and buttermilk for better emulsion and lighter crumb. Don’t overmix the batter to keep the cake tender. Toast walnuts beforehand for added depth of flavor. Keep butter cold when making crumble to achieve perfect texture. Chill crumble topping if kitchen is warm to prevent butter from melting too fast. Watch bake time closely to avoid dry cake. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use coconut oil and almond milk with lemon juice.

Nutrition

Keywords: pumpkin coffee cake, fall dessert, brown sugar walnut crumble, easy pumpkin cake, cozy fall recipe, pumpkin spice, coffee cake

Find it online: https://sizzlesprout.com/cozy-pumpkin-coffee-cake-recipe-with-easy-brown-sugar-walnut-crumble/