The Best Pumpkin Coffee Cake

Baking temperature: 350º F
Baking time: 35 minutes
Yield: 1, 13" x 9" pan

Ingredients

Cake:

• 2 ¼ cups all-purpose flour
• 1 ¼ baking powder
• 1 tsp. baking soda
• ½ cup brown sugar
• 1 cup granulated sugar
• ½ tsp. salt
• 2 pure vanilla extract
• 2 ½ pumpkin pie spice
• 1 cup pumpkin puree (not pie filling)
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup butter milk

Crumb Topping:

• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• ½ salt
• ¾ cup graham cracker crumbs
• ¾ cup all-purpose flour
• ½ cup plus 2 tbsp. unsalted butter, melted

Instructions

Crumb Topping:

1. In a medium mixing bowl, whisk together both sugars, cinnamon, salt, flour and graham cracker crumbs.
2. Add cooled melted butter and stir with a fork until coarse crumbs; set aside.

Cake:

1. Preheat the oven to 350 degrees.
2. Grease and flour a 13” x 9” baking pan; set aside.
3. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, brown sugar, granulated sugar, salt and pumpkin spice.
4. In another bowl , whisk together pumpkin puree, eggs, vanilla, oil and buttermilk.
5. Add wet ingredients to the dry ingredient and whisk together until smooth.
6. Whisk for about a minute.
7. Pour the batter into a prepared pan.
8. Tap the pan against the counter to release any air bubbles.
9. Sprinkle the crumb topping all over the surface of the cake batter, spread it evenly.
10. Bake the cake for 32-35 minutes or until a toothpick inserted into a few places near the center comes out clean.
11. Cool to room temperature and slice.