Meet Katie, the Maker who loves mixing it up
I’ve never loved the famous pumpkin spice latte, but I’m definitely here for this Pumpkin Crumb Coffee Cake! Many people get confused by the name “coffee cake” as there is no coffee in it, but rather, it is meant to be eaten with a steaming cup of coffee, and that’s exactly how I enjoy it!
This pumpkin coffee cake utilizes the reverse creaming process to work the fat (in this case, butter) into the dry ingredients. Some of these crumbs are reserved for the crumb topping, while the rest are mixed with pumpkin, eggs, and a few other ingredients to finish the batter. This method produces a tender, moist cake while the crumble adds texture. The cream cheese glaze comes together in a flash by simply whisking Betty Crocker™ Rich & Creamy Cream Cheese Frosting with cream and vanilla and drizzling it over the cake.
Frequently Asked Questions
Pumpkin Crumb Coffee Cake
- Prep Time 30 min
- Total 1 hr 30 min
- Servings 9
- Ingredients 11
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
- 1/2 cup salted butter, softened and cut into about 6 chunks
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
Glaze
- 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
Instructions
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Step1Heat the oven to 350°F. Grease and line an 8-inch square pan with parchment paper. In a stand mixer fitted with a paddle attachment, mix the cake mix, butter, and cinnamon until the mixture resembles wet sand. Remove 2/3 cups of the crumbs for the topping and set aside.
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Step2Whisk pumpkin, eggs, milk, and 1 teaspoon vanilla in a separate bowl until smooth. Add the pumpkin mixture to the butter mixture. Mix on low speed until just combined. You may still see small lumps, but that’s the butter, and it’s totally okay! Pour the batter into your prepared pan and spread evenly.
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Step3Mix the reserved crumbs and the brown sugar until combined. It works well to use your fingers to work them together. Sprinkle the crumbs over the batter. Bake for 25 to 30 minutes or until golden brown and a toothpick comes out clean. Allow it to cool for 30 minutes.
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Step4Whisk the frosting, cream, and 1/2 teaspoon vanilla until smooth. Transfer to a piping bag and snip off a small corner. Drizzle the glaze over the top of the coffee cake.
