How do you keep the crumb topping on a coffee cake from sinking?

The best way to keep the crumb topping from sinking is to layer it properly. Spread half of the batter in the pan, sprinkle on a layer of streusel, then cover it with the rest of the batter. Finally, add the remaining streusel on top. This method ensures that some of the topping bakes into the middle for flavor, while the top layer stays crisp and golden. Using the right amount of butter and sugar also helps create a crumb that holds its shape.

What is the secret to a moist coffee cake?

Moisture in a pumpkin spice coffee cake comes from using the right balance of ingredients. Pumpkin puree, oil, and sour cream all work together to create a soft, tender crumb. Overmixing the batter or baking too long are common mistakes that can dry out coffee cake. To keep it moist, mix only until combined and check for doneness with a toothpick at the earliest bake time. A few moist crumbs on the tester mean it’s perfectly baked.

Can I make a pumpkin coffee cake the night before?

Yes, pumpkin spice coffee cake is a great make-ahead option. You can either bake the cake the night before and store it tightly covered, or prepare the batter and refrigerate it overnight. If you go with the second option, assemble the streusel topping right before baking to keep it crunchy. This approach works well for brunch, holidays, or any morning when you want a fresh, homemade treat without the extra rush.

Should coffee cake be refrigerated after baking?

Pumpkin spice coffee cake doesn’t need to be refrigerated immediately. At room temperature, it will stay fresh for 3 to 4 days if covered tightly. If you’d like it to last longer, refrigeration extends its shelf life to about a week. For even longer storage, freeze individual slices for up to 2 months. Just remember to reheat gently in the oven or microwave to bring back the moist texture and crunchy streusel topping.

Pumpkin Spice Coffee Cake – Ultimate Moist & Easy Treat

Ingredients

Scale

For the streusel:

1/2 cup (100 grams) light brown sugar

1/4 cup (32 grams) all-purpose flour

1/2 cup (60 grams) pecans, finely chopped

1 teaspoon ground cinnamon

3 tablespoons (43 grams) unsalted butter, melted

For the cake:

2 cups (254 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup (100 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1 cup (244 grams) pumpkin puree

1/2 cup (100 grams) vegetable oil

4 ounces (113 grams) sour cream, at room temperature

2 large eggs, beaten

For the glaze:

1/2 cup (63 grams) powdered sugar, sifted

2 tablespoons maple syrup

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Instructions

1. Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick spray.

2. Make the streusel: In a small bowl, combine all streusel ingredients with a fork until crumbly.

3. Make the cake: In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar.

4. In another bowl, whisk together pumpkin puree, oil, sour cream, and eggs.

5. Make a well in the dry ingredients, pour in the wet mixture, and stir until just combined.

6. Spoon half the batter into the pan, sprinkle with half the streusel, then spread the remaining batter and top with the rest of the streusel.

7. Bake 35 minutes, or until a toothpick comes out clean. Glass and ceramic pans may need extra time.

8. Cool for 15 minutes.

9. Make the glaze: Whisk powdered sugar and maple syrup until smooth, then drizzle over warm cake.

10. Cut into squares, serve, and enjoy!

Notes

Store leftovers covered at room temperature for 3–4 days, refrigerate up to 1 week, or freeze for 2 months.

Reheat gently to keep the streusel crunchy.

Author: Reed Livia
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 210mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg