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A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.
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5 from 1 vote

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.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 650kcal

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