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Tender One-Bowl Pumpkin Coffee Cake Recipe with Easy Espresso Crumble

one-bowl pumpkin coffee cake - featured image
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A tender, moist pumpkin coffee cake with a crunchy espresso crumble topping, perfect for quick fall breakfasts or cozy brunches. This one-bowl recipe is simple, flavorful, and pairs beautifully with coffee or chai.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (70g) packed brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree (canned or fresh roasted)
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) buttermilk (or dairy-free milk plus 1 tsp vinegar)
  • For the Espresso Crumble Topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 4 tablespoons (57g) unsalted butter, cold and cubed
  • 1 teaspoon instant espresso powder
  • ½ teaspoon ground cinnamon
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan with butter or nonstick spray.
  2. In a large mixing bowl, whisk together 2 cups flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt until evenly mixed.
  3. Stir in ¾ cup granulated sugar and ⅓ cup brown sugar. Add ½ cup vegetable oil, 2 eggs, 1 cup pumpkin puree, 1 teaspoon vanilla extract, and ⅓ cup buttermilk. Beat with a whisk or hand mixer on medium speed until smooth and combined.
  4. Pour batter into prepared pan and smooth the top gently.
  5. In a smaller bowl, mix ½ cup flour, ¼ cup brown sugar, 1 teaspoon instant espresso powder, ½ teaspoon cinnamon, and a pinch of salt. Cut in 4 tablespoons cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  6. Sprinkle espresso crumble evenly over the pumpkin batter without pressing down.
  7. Bake for 35 to 40 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  8. Cool cake on a wire rack for at least 15 minutes before slicing.

Notes

Do not overmix batter after adding flour to keep cake tender. Keep butter cold for a crisp espresso crumble. Tent cake with foil if topping browns too fast. Let cake cool before slicing to avoid crumbling. For gluten-free, use 1-to-1 gluten-free baking flour blend with xanthan gum. For dairy-free, substitute buttermilk with dairy-free milk plus vinegar and use coconut oil. Espresso powder can be replaced with finely ground coffee beans or reduced for milder flavor.

Nutrition

Keywords: pumpkin coffee cake, espresso crumble, fall baking, one-bowl recipe, easy pumpkin cake, coffee cake, autumn dessert

Find it online: https://tablemira.com/tender-one-bowl-pumpkin-coffee-cake-recipe-with-easy-espresso-crumble/