Pumpkin Spice Coffee Cake

Ingredients

For the Pumpkin Spice Crumble:

• ⅔ cup packed light brown sugar
• ¾ cup all-purpose flour
• 2 tsp Pumpkin Spice Spice Blend
• 6 Tbsp unsalted butter (cold, cubed into ½” pieces)

For the Coffee Cake Batter:

• 1 ⅓ cups all-purpose flour
• 1 ½ tsp Pumpkin Spice Spice Blend
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ cup unsalted butter (room temperature)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup sour cream (room temperature)
• 2 Tbsp milk

Instructions

Make Crumble & Whisk Dry Ingredients

1. Prepare Crumble: In a medium bowl, combine the ⅔ cup light brown sugar, ¾ cup all-purpose flour, and 2 tsp Pumpkin Spice Spice Blend. Add the 6 Tbsp cold cubed butter. Work the butter into the flour mixture using a pastry cutter, fork, or your fingers until coarse, pea-sized crumbs form. Set the crumble in the refrigerator while preparing the cake batter.
2. Preheat Oven & Whisk Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch square baking pan (or line with parchment paper). In a small bowl, whisk together the 1 ⅓ cups all-purpose flour, 1 ½ tsp Pumpkin Spice Spice Blend, 1 tsp baking powder, and ¼ tsp baking soda. Set aside.

Mix & Layer Batter and Crumble

1. Cream Butter & Sugar: In a large bowl or stand mixer, beat the ½ cup room temperature butter and ¾ cup granulated sugar together on medium-high speed for 2 to 3 minutes until light and fluffy. Add the 2 room temperature eggs one at a time, beating well after each addition, then stir in the 1 tsp vanilla extract.
2. Combine Wet & Dry: Add half of the flour mixture to the batter, followed by the ½ cup sour cream and 2 Tbsp milk, stirring on low just until incorporated. Add the remaining flour mixture and fold with a spatula until smooth (do not overmix).
3. Layer Cake: Spread half of the batter into the bottom of the prepared 8x8-inch pan in an even layer. Retrieve the chilled crumble and sprinkle half of the crumble evenly across the batter. Gently spread the remaining batter over the crumble layer using an offset spatula or a spoon, then top evenly with the remaining crumble. Press down very lightly so the top crumble adheres.

Bake, Cool & Serve

1. Bake: Bake at 350°F for 35 to 40 minutes, or until the crumble top is golden brown and a toothpick inserted into the center of the cake comes out clean.
2. Cool & Slice: Place the pan on a wire cooling rack and let cool for at least 25 to 30 minutes before slicing into 9 or 12 squares and serving warm or at room temperature.

Notes

Layering half the crumble inside the batter creates an indulgent, ribbon-like pocket of melted spice and butter running right through the center of every slice!