This incredible coffee cake recipe is infused with warm fall spices and filled with an incredible pumpkin butter layer. Perfect for holiday entertaining, breakfast, or brunch! To lighten it up just a bit, this recipe uses whole fat plain Greek yogurt (in lieu of sour cream) and whole wheat pastry flour (feel free to substitute with all-purpose). Serve slightly warm or at room temperature with a light dusting of confectioner's sugar. This cake also freezes extremely well.
Preheat the oven to 350°F (180°C) with a rack in the center position. Grease a 9-inch x 13-inch (2-inches deep) baking pan and set on top of a half sheet pan. Set aside.
Prepare the Crumb Topping: In a medium mixing bowl, combine the whole wheat pastry flour, dark brown sugar, cinnamon, and salt. Add the cold butter. Using a pastry cutter or large fork, cut the butter into the dry ingredients. Continue mixing until all of the dry ingredients have been incorporated together with the butter and the mixture is dark brown in color with small and larger crumbs. When pressed, the mixture should hold together. Cover mixture and refrigerate until ready to use. *Alternatively, you can also make the crumb topping in a food processor by pulsing the ingredients until it just starts to come together.
Prepare the Cake: Whisk together the whole wheat pastry flour, cinnamon, ginger, cloves, baking soda, baking powder, and salt in a medium bowl. Set aside.
Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held mixer). Beat the butter and sugar together at medium-high speed for 5 minutes, or until light in color and very fluffy. Scrape down the bowl halfway through to ensure everything is evenly incorporated. Over medium speed, add the eggs, one a time, mixing for about 15 to 20 seconds between each one, and then add the vanilla extract. The batter might look slightly curdled, don't worry.
Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with 2 additions of the Greek yogurt (beginning and ending with the dry ingredients). Mix until the dry ingredients have just absorbed; do not over mix. The batter will be fairly thick and aerated. Scrape down the bowl with a spatula to make sure all of the ingredients are incorporated.
Transfer ⅔ of the batter (roughly 860 grams) into the greased baking pan and spread into an even, thin layer. Dollop the pumpkin butter in large blobs over the entire batter. Using an offset spatula, spread the pumpkin butter into an even thin layer.
Dollop the remaining batter evenly on top of the pumpkin butter layer and gently spread into an even layer. Sprinkle the crumb topping evenly over the batter. Bake for 45 to 55 minutes or a cake tester inserted in center comes out clean. The cake will be golden brown and the edges will have pulled away slightly from the edges of the pan.
Allow the cake to cool completely in the pan on a wire rack before cutting into squares and serving. Best served slightly warm or at room temperature the day of baking. If desired, dust lightly with powdered sugar before serving.
Storage Tips: Leftovers can be wrapped tightly and stored at room temperature for 3 to 4 days. The cake can also be frozen (wrap tightly in plastic wrap; then wrap in foil) for up to a month and thawed at room temperature.
Tips for Success:
Make Year-Round: Feel free to adapt this cake for all occasions and seasons. The spice balance in this cake is lovely year round. However, feel free to adjust them as desired or omit/swap out the pumpkin butter with another seasonal jam or filling.
Notes for Scaling: While I have not personally tested a scaled-down version of this recipe, I’m confident it could be halved and baked in an 8 x 8-inch square baking dish (2 inch deep). You will need to adjust and watch the baking time carefully.