The Best Pumpkin Coffee Cake

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 3 cup Flour
  • 1 1/3 cup Granulated sugar
  • 2 1/2 tsp Pumpkin pie spice
  • 1 tsp Salt
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Vegetable or canola oil

• Snacks

  • 3/4 cup Graham cracker crumbs

• Dairy

  • 5/8 cup Butter, unsalted
  • 3/4 cup Buttermilk

Found on crunchycreamysweet.com

Description

Directions

• !to make the crumb topping:
• In a medium mixing bowl, whisk together both sugars, cinnamon, salt, flour and graham cracker crumbs. Add cooled, melted butter and stir with a fork until coarse crumbs form. Set aside.
• !to make the cake:
• Preheat the oven to 350 degrees F.
• Grease and flour a 13 x 9 baking pan. Set aside.
• In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, brown sugar, granulated sugar, salt and pumpkin spice.
• In another bowl, whisk together pumpkin puree, eggs, vanilla, oil and buttermilk.
• Add the wet ingredients to the dry ingredients and whisk together until smooth. Whisk for about a minute (I use a whisk but you can use a hand-held mixer).
• Pour the batter into prepared pan. Tap the pan against your counter to release any air bubbles.
• Sprinkle the crumb topping all over the surface of the cake batter, spreading it evenly.
• Bake the cake for 32 to 35 minutes OR until a toothpick inserted in few places near the center comes out clean.
• Cool to room temperature and slice.