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+ servings
A round pumpkin coffee cake with two slices taken out, laying in front of the main cake.
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5 from 1 vote

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is moist and perfectly spiced. The addition of quinoa in the crumble adds extra crunch and a subtly earthy flavor to cut the sweet topping!
Prep Time15 mins
Active Time45 mins
Rest Time30 mins
Total Time1 hr 30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: breakfast cake, coffee cake, crumb topping, crumble, pumpkin, pumpkin cake
Yield: 8 servings
Calories: 523kcal
Author: Callan Rowe

Equipment

  • 9-inch round cake pan or 8-inch square pan
  • Parchment paper
  • Stand mixer with paddle attachment, or handheld mixer

Materials

Cake

  • 1 ¾ cup all-purpose flour 210g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ cup unsalted butter room temperature (57g)
  • ¼ cup vegetable oil 56g
  • ½ cup light brown sugar 100g
  • ¼ cup granulated sugar 50g
  • 2 large eggs
  • 1 teaspoon vanilla paste or extract
  • 1 cup canned pumpkin puree 240g
  • cup full-fat greek yogurt 80g

Crumble

  • ½ cup all-purpose flour 60g
  • ½ cup brown sugar 100g
  • ½ cup rolled oats 60g
  • cup quinoa rinsed and dried (60g)
  • ½ cup pecans chopped (45g)
  • ¼ cup unsalted butter melted (57g)
  • Pinch salt

Instructions

Crumble

  • Rinse the quinoa in a fine mesh strainer and give it a good shake to dry the quinoa off as best as possible.
  • Melt the butter, then add the flour, brown sugar, oats, quinoa, pecans, and salt and mix with a fork until the mixture becomes fully moist and crumbly. You want to keep the chunks rather large. Set aside while you prepare the batter.

Cake

  • Preheat the oven to 350 F. Grease and parchment line the bottom of your baking pan and set aside.
  • In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • In the bowl of a stand mixer (or using a handheld mixer), cream together the butter, oil, and both sugars on medium speed for about 2 minutes. Add the eggs one at a time, fully incorporating the first before adding the second. Once combined, add in the vanilla, pumpkin, and greek yogurt and mix on low speed until incorporated.
  • With the mixer running on low speed, add in the sifted dry ingredients and mix until just combined. Finish mixing in any flour on the sides of the bowl by hand.
  • Add the batter to the prepared baking pan and gently smooth out the top. Spread the crumb mixture to the top of the batter and gently press it down.
  • Bake at 350 F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Notes

Store at room temperature for up to 5 days.
Feel free to omit the quinoa if you do not enjoy the flavor or don't have it on hand. It does add a nice texture and unique flavor, though!
 

Nutrition

Calories: 523kcal | Carbohydrates: 69g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 366mg | Potassium: 229mg | Fiber: 3g | Sugar: 35g | Vitamin A: 5186IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 3mg