Once you try this pumpkin spice coffee cake, it will quickly become a family favorite. It’s wonderfully dense and moist at the same time, with a delicate crunch from both slivered almonds and a crumbled amaretti topping.
I’m 100% confident that after tasting this Pumpkin Spice Coffee Cake with Amaretti Crumble, you’ll never want to try another coffee cake recipe ever again. It’s full of pumpkin flavor (thanks to Sonoma Syrup Co.’s seasonally appropriate Pumpkin Pie Latte Syrup AND good ol’ pumpkin purée), studded with toasted almonds and topped with the most delicious amaretti and brown sugar crumble you can imagine. Did I mention there’s also a touch of amaretto liqueur? You guys, fall never tasted so good.
Why This Recipe Works
- It has the ultimate pumpkin flavor thanks to both Pumpkin Pie Latte Syrup and pumpkin purée.
- It gets the perfect crunch from slivered almonds and crumbled amaretti cookies.
- It feeds a crowd – your entire family will thank you!
- It can be made ahead and kept at room temperature for up to 5 days or frozen for up to 3 months.
Ingredients You’ll Need
While this recipe requires a few special ingredients, it’s totally worth it to get your hand on them. And I’ve provided helpful links to each!
Let’s start with that delicious amaretti crumble topping…
Butter – This is the “glue” that will hold all your topping ingredients together! Make sure it is chilled and cut into small pieces when you work it into the other topping ingredients.
Brown sugar – While the amaretti cookies add a nice sweetness to the topping, the brown sugar adds a little extra.
Flour – This, along with the butter, also holds the topping together.
Ground cinnamon – To add just a little bit of that classic pumpkin pie spice flavor to the mix!
Sonoma Syrup Co. Pumpkin Pie Latte Syrup – The secret ingredient! This syrup adds extra pumpkin spice flavor and also even more moisture to an already moist coffee cake. You can purchase it here or – if you can’t get your hands on it – just increase the amount of pumpkin purée.
Pumpkin purée – You can use the store-bought canned pumpkin purée, or make your own using this recipe here.
Sliced almonds – These add an extra crunch to the coffee cake itself, a welcome surprise! Toast them in a sauté pan over medium-low heat for 7-8 minutes before adding them to the batter to add even more amazing flavor.
Amaretto – This almond liqueur is one of my favorite secret ingredients for adding almond flavor to recipes. I also use it in my French toast batter!
Unsweetened vanilla almond milk – This is what we regularly have on hand, but you can substitute any type of milk you like here.
The first thing you need to do when making this recipe is to preheat the oven and prepare your springform pan. It’s important to use a springform pan because this coffee cake is so dense yet tender, it’s the easiest way to get it out of what you bake it in in one piece. To make removing the cake even easier, you’ll both grease the pan and place a circle of parchment paper on the bottom, as shown.
Once your pan is ready and oven is preheating, it’s time to make the amaretti crumble. Combine all of the crumble ingredients in a food processor and pulse until ingredients form what looks like the perfect crumbly topping.
Now it’s time to make the coffee cake batter. First, combine all the dry ingredients (flour, cinnamon, baking powder, baking soda and salt) in a medium mixing bowl.
Now it’s time to get out your stand mixer to make the rest of the batter. First, you’ll cream the butter until light and fluffy, then add the sugar and eggs to the mix.
Next, add the rest of the wet ingredients: the pumpkin pie latte syrup, pumpkin purée, vanilla extract and amaretto.
Add the dry ingredients you mixed up earlier, then add the milk.
Finally, to finish the batter, stir in the almonds.
Finally, pour the batter into the prepared springform pan and top generously with the amaretti crumble.
Bake in your preheated oven for about 55 minutes, then let it cool before removing from the springform pan.
Enjoy once cool, or cover and save or freeze for later!
When stored covered at room temperature, this coffee cake will keep for up to five days. When frozen, it will keep for up to three months. If you don’t have room in your freezer for the entire coffee cake, you can also cut it into slices after letting it cool completely and freeze the slices individually.
Simply increase the total amount of pumpkin purée to 1 cup.
Let the coffee cake cool in the pan for at least 10 minutes, then remove the siding. Once the cake is cooled completely, use a long flat knife or spatula to loosen the cake from the bottom part of the pan and carefully transfer to a plate.
You can use a 9-inch round cake pan (same cooking time) or even a 9-by-13-inch rectangular baking dish (check for doneness after 45 minutes), but you may not be able to remove the cake from the pan in one piece, so just serve it out of the baking dish.
More Fall Baking Recipes
Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below!
Pumpkin Spice Coffee Cake with Amaretti Crumble
For the Amaretti Crumble:
- 1 cup amaretti cookies
- 1/2 cup flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cubed
For the cake:
- 1 3/4 cups flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 3 eggs
- 3/4 cup pumpkin puree
- 1/4 cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
- 1 tablespoon amaretto liqueur
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened vanilla almond milk (or regular milk)
- 1/2 cups sliced almonds, toasted
- Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch springform pan. Cut a piece of parchment paper into a 9-inch circle and place it in the bottom of the greased pan. Set aside.
- Now, make the crumble. Combine all crumble ingredients in a food processor and pulse until ingredients are incorporated. Set aside.
- Next, sift together the flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl.
- Place butter in the bowl of a stand mixer and beat until smooth. Beat in the sugar and eggs until light and fluffy. Add the pumpkin, pumpkin syrup, vanilla extract and amaretto and beat until combined.
- Add the dry ingredients and beat to combine, then add the milk.
- Stir in the almonds and pour the batter into the prepared springform pan. Sprinkle generously with the topping, being sure to use it all.
- Bake in the 350 degree oven for about 55 minutes, or until a cake tester inserted into the center comes out clean. Cool cake in pan for 15 minutes, then release the cake from the pan and onto a cooling rack to cool completely.
- If you don’t have the pumpkin pie latte syrup, just increase the pumpkin purée to 1 cup.
- This coffee cake can be kept covered at room temperature for 5 days or in the freezer for up to 3 months.
- For even more flavor, toast the sliced almonds in a sauté pan over medium-low heat for 7-8 minutes, or until fragrant.