This post brought to you by Carton Smart. All opinions are 100% mine.

Coffee cake is one of my all time favorite desserts. I know, I categorized it as a dessert. While it technically could be breakfast its just a little to sweet to actually be filling. It doesn’t mean I haven’t eaten it for breakfast though.

Hello, we’ve met before…right?

Normally I’m pretty loyal to my canned pumpkin. You know the stuff. The stuff that you stock up anytime it’s on sale and then it mocks you sitting in the pantry all summer long. You see it and want to make cookies and then it’s July and you know EVERYONE will judge you if you start busting out pumpkin sweets. Right? Right….? {Is this only a food blogger problem?}

Ok, back to pumpkin. I was lucky enough to sample some new Pacific Foods organic pumpkin puree and instead of coming in a can it came in a tetra pack. I know it’s totally lame to admit this but I seriously love tetra packaging. Yes, it’s awesome for the environment, yes they require less packaging than cans, yes the cartons are reusable, but the best part is that they are stackable and take up less space in my pantry. Hey, I’m limited on space. I need to use that valuable real estate to it’s fullest.

Now, more about the cake. I used a simple pumpkin cake recipe and topped it heavily with crumbly coffee cake topping. Seriously is there anything better than the top of a coffee cake? When I start to eat it I just want to pick off the sweet topping first. I know, I’m that person. I also pick my pizza toppings off and east those first too.

I can’t be saved.

Pumpkin Coffee Cake

Ingredients:

For topping:
1/3 cup cake flour
1/2 cup dark brown sugar
1 teaspoon pumpkin pie spice
Pinch kosher salt
6 tablespoons cold butter cut into small cubes
1 cup finely chopped pecans

For cake:
1-3/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla bean paste
3/4 cup pumpkin puree
1/2 cup plain Greek yogurt

Adapted from White on Rice Couple

Directions:

Preheat oven to 350 degrees and spray a 9-inch springform pan with non-stick spray. You can also use a onetime parchment paper round cake pan (like in the picture) if you do not have a springform pan.

In a small bowl start to make the topping. Combine flour, dark brown sugar, pumpkin pie spice and salt. With a pastry blender work in the butter until the mixture resembles course crumbs. Stir in the chopped nuts and set in the fridge until you are ready to use the mixture.

In a medium sized bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

In the bowl of an electric mixer add butter and brown sugar. Beat until light and fluffy, about 3 minutes.

One the butter is fluffy add in eggs one at a time and then add in, vanilla paste, pumpkin puree and Greek yogurt.

Gently stir in the flour mixture and once combined add to your prepared pan. Sprinkle on the topping and bake for about 50 minutes until the center is fully cooked and a toothpick comes out clean when tested in the middle of the cake.