Pumpkin Coffee Cake with Cinnamon Struesel
User Reviews
5
6 reviews
Excellent
Pumpkin Coffee Cake with Cinnamon Struesel
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Moist, delicious Pumpkin Coffee Cake piled high with a sweet Cinnamon Steusel and cinnamon glaze. Easy recipe with freezer friendly options too!
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Ingredients
For the Cakes:
- ½ cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 1 can pumpkin puree 15 ounce, pure
- 3 egg large
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon cloves ground
- ½ teaspoon kosher salt
For the Struesel:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons butter melted, unsalted
For the Icing:
- 1 ½ cups powdered sugar
- 1 teaspoon ground cinnamon
- 3 Tablespoons milk skim
Instructions
- Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper. Set aside.
- In large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add pumpkin and eggs, beat until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Pour batter evenly into two cake pans.
- For the struesel, mix the ingredients together with a fork. Sprinkle over batter. Bake cakes in a 350 degree oven for 30-35 minutes, until toothpick comes out clean.
- Remove from oven and cool 10 minutes in pan. Remove to a wire rack and cool completely.
- For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!
Notes
- Be sure to use canned pumpkin puree, NOT pumpkin pie filling. There is a difference!
- To add extra flavor, this maple pumpkin coffee cake is ridiculously wonderful.
- As you combine the streusel mixture, blend with a fork until crumbs form. Spread evenly over the batter!
- Sprinkle some toasted pecans on top if you want a little crunch!
- STORAGE: store cooled cake in airtight container at room temperature. Or freeze for up to three months. Thaw overnight.
- Spice: Swap out the nutmeg, ginger, and cloves for 1 1/2 teaspoon pumpkin pie spice mix
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
54mg
(18%)
Sodium
191mg
(8%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 54mg | 18% |
| Sodium | 191mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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