Pumpkin Crumb Coffee Cake

• portions: one 8x8-inch pan
• temps actif: 10 minutes
• temps total: 90 minutes

Ingrédients

2 large eggs

1 cup granulated sugar

1 cup pumpkin puree

1/2 cup canola or vegetable oil

2 to 3 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Crumb Topping:

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup light brown sugar, packed

1/2 teaspoon salt

6 tablespoons unsalted butter, melted

1/2 cup chopped pecans

Instructions

Cake:

Preheat oven to 350°F. Line an 8x8-inch pan with foil and spray with cooking spray.

To a large bowl, add eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.

Add flour, baking powder, baking soda, salt, and stir until just combined. Don’t overmix.

Turn batter out into prepared pan, smoothing top lightly with a spatula.

Crumb Topping:

To a medium bowl, add flour, sugars, salt, and stir with fork.

Drizzle in melted butter and mix until small pebbles form.

Add pecans and mix.

Evenly sprinkle topping over the cake.

Bake for 46-51 minutes or until center is set and a toothpick inserted comes out clean or with moist crumbs. Let cool on wire rack.