All the classic taste of pumpkin cake topped with cinnamon crumb and a sweet cream cheese glaze. Nothing says “fall” like a slice of this pumpkin coffee cake.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 15 ounces canned pure pumpkin puree
- ½ cup unsalted butter, melted and cooled
- 2 cups granulated sugar
- 2 large eggs, lightly beaten
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Crumb Topping:
- 8 ounces unsalted butter, cold, diced
- 2 cups light brown sugar, packed
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ½ teaspoon ground cinnamon
- ¼ cup powdered sugar
- ½ cup milk
HOW TO MAKE IT :
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