Preparation 🍳
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan. 🕒🔥
2. Prepare Cake Batter: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then mix in the pumpkin puree and vanilla extract. 🍰🧈🎃
3. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. 🍞🧁🌿
4. Prepare Crumb Topping: In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Stir in the melted butter until the mixture forms coarse crumbs. 🍞🧂🧈🌿
5. Assemble and Bake: Pour the cake batter into the prepared pan. Sprinkle the crumb topping evenly over the batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. 🕒🍰
6. Cool and Serve: Allow the coffee cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature with a cup of coffee or tea! 😋🍽️