Pumpkin Banana Crumble Coffee Cake

This coffee cake originated from Feeding the Fraser’s Cinnamon Swirl Banana Coffee Cake linked below:

Linked: (Source) Feeding The Fraser’s Original Recipe!

^Let’s face it…anything Sammy bakes is great. SO…after making her coffee cake several times, I decided to make it with a twist of my own! PUMPKIN. Trust me, pumpkin is just as good in March as it was over the holidays!

I followed all of Sammy’s instructions & ingredients, except I added the following:

  1. Instead of 3 Bananas, I used 2 & then added 1/4 cup of pumpkin
  2. I added 1 tsp of vanilla extract into the wet mixture before adding the dry mix
  3. I also added ground nutmeg and ground allspice to taste, along with additional cinnamon to the batter!

*Note: I didn’t have buttermilk, so I looked up the substitute! Apparently the best substitute is to add an acidic substance…so lemon juice to the rescue! I needed 1/2 cup of buttermilk…so I measured 1 1/2 teaspoons of lemon juice into the measuring cup, and then added milk until it reached the 1/2 cup mark!

**TIP: When placing the crumble mixture on top, gently press and pack it down into the coffee cake mixture. I’ve always sprinkled it on top…but by pressing it down into the mixture, you get a thick topping (my favorite part)!