Pumpkin Coffee Cake
User Reviews
5
Pumpkin Coffee Cake
Description
Pumpkin Coffee Cake blends the earthiness of pumpkin with whole wheat pastry flour, enriched by coconut sugar and Greek yogurt to provide moisture without heaviness. Pumpkin pie spice brings warm, aromatic notes, while a crumb topping made from flour, sugar, cinnamon, and coconut oil adds a crisp, sweet layer that contrasts with the tender cake beneath. The final glaze, made with powdered sugar, vanilla, and almond milk, offers a subtle sweetness and slight tang. Baking in a square pan ensures even cooking and easy slicing.
The texture balances moistness from the pumpkin and yogurt with the crumb topping's crunch, delivering a satisfying bite. The flavor is mildly spiced, sweet, and comforting without being overpowering.
Serve slightly warm with coffee or tea for breakfast or brunch. The cake slices well and keeps for a few days if stored at room temperature or refrigerated.
Ingredients
Cake
- 2 cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 2 large egg
- 1 cup pumpkin puree
- ⅔ cup coconut sugar
- ½ cup Greek yogurt full fat
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
Crumb Topping
- ½ cup whole wheat pastry flour or all-purpose flour
- ½ cup coconut sugar
- 2 teaspoons ground cinnamon
- ¼ cup coconut oil not melted
Icing
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 2-3 teaspoons almond milk plus more to thin
Instructions
- Preheat the oven to 350°F. Grease an 9×9-inch baking pan or line with parchment.
- Combine all of the crumb topping ingredients in a small bowl with a fork until crumbly and set aside.
- Add flour, baking powder, baking soda, salt and pumpkin pie spice to a medium mixing bowl and stir to combine.
- Whisk together eggs, pumpkin puree, coconut sugar, Greek yogurt, coconut oil and vanilla in a large mixing bowl.
- Add the flour mixture to the wet mixture and stir until just combined.
- Add cake batter to the prepared pan and sprinkle with the crumb topping.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
- Let cake cool for about 15 minutes before serving.
- While cake is cooling, make icing by whisking together powdered sugar, vanilla extract and almond milk in a small bowl.
- Drizzle icing over warm cake. Cut into squares and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1 piece | |
| Calories | 289kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 259mg | 11% |
| Potassium | 103mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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