Pumpkin Coffee Cake

This cake has a lot of pumpkin flavour, and I love anything with a brown sugar crumble on top! Perfect for fall days with a cup of chai or coffee, when seasonal cravings hit! The crumble topping stays crisp for about a day, then softens.

Grease a 9×13 pan and preheat the oven to 350 degrees F.

For the cake, mix together the wet ingredients:
2 cups pumpkin puree
1 cup canola oil
1 cup milk
2 beaten eggs
1 tsp. vanilla

In another bowl mix together the dry ingredients:
4 cups flour
1 1/2 cups sugar
4 tsp. baking powder
1 tsp. salt
4 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice

Combine the wet and dry bowls and stir just until evenly mixed. Pour into the greased baking pan.

Topping:
1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup flour
1 tsp. cinnamon
1/2 tsp. nutmeg

Mix the spices into the flour. Stir this together with the melted butter and sugar. Crumble topping over the whole cake.

Bake at 350 degrees F for 40 minutes, or until cake springs back when touched.

Ready to go in the oven

Waiting for it to cool enough to sample!