• Skip to main content
  • Skip to primary sidebar
CaliGirl Cooking
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Kids & Baby
  • Meal Planning Services
  • Shop My Amazon Store
  • Contact
×

Home » Breakfast » Pumpkin Spice Coffee Cake with Amaretti Crumble

Pumpkin Spice Coffee Cake with Amaretti Crumble

Published December 14, 2020 | Updated Feb 17, 2021 by Robin Deem 1 Comment
This post may contain affiliate links. Please read my disclosure.

Jump to Recipe Print Recipe

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. 

Overhead shot of a pumpkin spice coffee cake on a white cake stand.

This post is sponsored by Sonoma Syrup Co.

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…

Ingredients needed for amaretti crumble.

Amaretti cookies – These light and crunchy almond cookies make the perfect base for a crumbly coffee cake topping. Find them at any gourmet or Italian grocer or on Amazon here.

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!

Ingredients needed to make pumpkin spice coffee cake.

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.

Second batch of ingredients needed to make pumpkin spice coffee cake.

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.

Step-by-Step Instructions

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.

A springform pan lined with parchment paper.

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.

An overhead shot of a food processor filled with crumble 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.

Dry ingredients in a white 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.

Pumpkin spice coffee cake batter in a mixing bowl.

Finally, to finish the batter, stir in the almonds.

A mixing bowl of coffee cake batter with slivered almonds sprinkled on top.

Finally, pour the batter into the prepared springform pan and top generously with the amaretti crumble.

A springform pan filled with coffee cake batter and sprinkled with amaretti topping.

Bake in your preheated oven for about 55 minutes, then let it cool before removing from the springform pan.

A baked pumpkin spice coffee cake in a springform pan.

Enjoy once cool, or cover and save or freeze for later!

FAQs

How far in advance can I make this coffee cake?

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.

What if I don’t have pumpkin pie latte syrup?

Simply increase the total amount of pumpkin purée to 1 cup.

What’s the best way to remove the coffee cake from the springform pan?

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.

Can I use a different type of cake pan if I don’t have a springform?

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.

A wedge of Pumpkin Spice Coffee Cake on a white plate.

More Fall Baking Recipes

Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting

The Easiest Pumpkin Apple Baked Oatmeal Cups

Easy Pumpkin Macadamia Nut Muffins

Parsnip Coffee Cake with Cream Cheese Crumbles

Cream Cheese-y Pumpkin Pie

Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze

Maple Apple Pie Stuffed Apples

Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below! 

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.

Pumpkin Spice Coffee Cake with Amaretti Crumble

This perfectly moist and dense coffee cake is flavored with both pumpkin puree and pumpkin syrup, and laced with delicious almond flavor in both the cake and topping.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 650kcal
Author: CaliGirl Cooking

Ingredients

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

Instructions

  • 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.

Notes

  1. If you don’t have the pumpkin pie latte syrup, just increase the pumpkin purée to 1 cup.
  2. This coffee cake can be kept covered at room temperature for 5 days or in the freezer for up to 3 months.
  3. For even more flavor, toast the sliced almonds in a sauté pan over medium-low heat for 7-8 minutes, or until fragrant.

Nutrition

Calories: 650kcal | Carbohydrates: 96g | Protein: 9g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 114mg | Sodium: 497mg | Potassium: 174mg | Fiber: 3g | Sugar: 63g | Vitamin A: 4281IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @CaliGirlCooking or tag #CaliGirlCooking!
« Butternut Squash Crostini with Crispy Prosciutto and Sage
Cranberry Chocolate Chunk Muffins with Chocolate Streusel »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Robin! I'm a busy mom, food blogger and online educator empowering other mamas to find their very own recipe for a balanced life through meal planning, easy recipes and organizational techniques. I look forward to getting to know you and teaching you my tried and true tricks!

Popular Recipes

Three jars of Oat Milk Chia Pudding topped with Blueberry Orange Compote on a wooden serving plank.

Oat Milk Chia Pudding with Blueberry Orange Compote

A mug of Sleepytime Lavender Milk is the perfect bedtime treat for a good night's sleep.

Sleepytime Lavender Milk

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

The Easiest Three-Ingredient Calabrian Chili Sauce

Spicy Poke Bowls | CaliGirlCooking.com

Spicy Poke Bowls

BEST MEMORIAL DAY RECIPES

Ginger Peach Cobbler

Easy Mango Salsa

Honey, Peach & Basil Two-Cheese Grilled Cheese | CaliGirl Cooking

Honey, Peach & Basil Two-Cheese Grilled Cheese

A big bowl of refreshing Watermelon Caprese Salad with Prosciutto. The perfect summer salad!

Watermelon Caprese Salad with Prosciutto

Copyright © 2020 CaliGirl Cooking · Privacy Policy | Accessibility Statement

46 shares
  • 22
46 shares
  • 22