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Pumpkin Coffee Cake with Streusel Topping

Close-up of a moist slice of pumpkin coffee cake with a crumbly streusel topping and a drizzle of glaze.
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A tender pumpkin cake with a cinnamon streusel crumb, perfect for fall mornings.

Ingredients

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  • For the Streusel:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Cake:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup buttermilk

Instructions

  1. Make the Streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
  2. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  3. In a small bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  4. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a separate small bowl, whisk together the pumpkin purée and buttermilk.
  7. Alternately add the dry ingredients and the pumpkin mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Sprinkle the reserved streusel topping evenly over the batter.
  10. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For a richer streusel, add 1/4 cup chopped pecans or walnuts.
  • Ensure your pumpkin purée is not pumpkin pie filling, which contains added spices and sugar.
  • This cake pairs wonderfully with a cup of coffee or a glass of milk.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-coffee-cake-recipe/