The Best Pumpkin Coffee Cake
Dessert, Recipes
Hilliard’s Ashlea DeChant won first place in the Quick Breads category at the 2018 Ohio State Fair for this delicious dessert. The dish is packed with fall flavors, using pumpkin pie spice, pumpkin puree and brown sugar. Spend a cool autumn morning baking, then enjoy this cake with a piping hot cup of coffee on the side.
The Best Pumpkin Coffee Cake | Makes 12 to 16 servings
Recipe courtesy of Ashlea DeChant, Hilliard | First Place, Quick Breads, 2018 Ohio State Fair
INGREDIENTS
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1/2 cup brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 cup pumpkin puree
2 large eggs
1/2 cup vegetable oil
3/4 cup buttermilk
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup graham cracker crumbs
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons unsalted butter, melted
DIRECTIONS
Crumb Topping: In a medium mixing bowl, whisk together both sugars, cinnamon, salt, flour and graham cracker crumbs. Add cooled melted butter and stir with fork until coarse crumbs, set aside. Cake: Preheat oven to 350 F. Grease and flour 13-by-9-inch baking pan, set aside. In large mixing bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, pumpkin spice, brown sugar, granulated sugar. In another bowl, whisk together vanilla extract, pumpkin puree, eggs, vegetable oil and buttermilk. Add wet ingredients to dry ingredients and whisk until smooth (about 1 minute). Pour batter into pan, and tap against counter to release air bubbles. Sprinkle crumb topping over batter and spread evenly. Bake for 32 to 35 minutes or until a toothpick inserted into center comes out clean. Cool to room temperature and slice.