Ingredients:

  • 1/2 cup (120ml) hot brewed coffee (strong brew recommended)
  • 1 tablespoon (15ml) instant espresso powder
  • 1 cup (120g) all-purpose flour, plus more for dusting pan
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick, 113g) cold unsalted butter, cut into small cubes
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) sour cream

Instructions:

  1. Prepare the Coffee Infusion: Combine hot coffee and espresso powder. Set aside to cool slightly.
  2. Make the Crumb Topping: Whisk together flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Chill until ready to use.
  3. Prepare the Cake Batter: Whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  4. Cream Butter and Sugars: In a separate bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  6. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the pumpkin puree and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  7. Assemble and Bake: Pour batter into the prepared pan, spread evenly. Sprinkle crumb topping evenly over the batter. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.