Pumpkin Coffee Cake with Streusel
User Reviews
3.9
855 reviews
Good
Pumpkin Coffee Cake with Streusel
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This Pumpkin Coffee Cake isn't quite like your standard cake, because we packed in as much pumpkin as possible to make it more of a cross between our favorite pumpkin pie and a delicious cake. The result is a very moist, dense cake that's absolutely loaded with a thick layer of huge chunks of streusel.
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Ingredients
For the streusel
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cinnamon
- 1/2 teaspoon salt
- 1 cup butter melted
- 2 1/2 cups flour
For the cake
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1 cup brown cup sugar
- 1/2 cup granulated sugar
- 1 cup butter, room temperature
- 2 large eggs
- 2 15 ounce cans pumpkin puree
For the icing
- 1/2 cup powdered sugar
- 1 tablespoon milk
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Instructions
To make the streusel:
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined.
- Stir in the flour. Set aside while you prepare the cake batter.
To make cake:
- Add the flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.
- Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.
- Beat in the eggs and pumpkin until just combined.
- Add the pumpkin mixture to the flour mixture and stir until just combined.
- Spread cake batter into prepared pan.
- Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much, but use it all for the best streusel experience.
- Bake for 50 minutes or until a tester inserted in the middle comes out mostly clean.
- Cool completely.
To make the glaze:
- Whisk together the powdered sugar and milk to make the glaze. Drizzle over the top before serving.
Notes
- This recipe produces a very dense cake, much like a cross between cake and a pumpkin pie. If you'd prefer a traditional cake crumb, reduce the pumpkin to 1 can.
- If you'd like more pumpkin spice, swap the cinnamon in the cake for pumpkin pie spice.
- Because this cake is so moist, you'll want to store it in the fridge if you're keeping it for longer than a day. It should last in the fridge for 5-6 days.
Nutrition Information
Show Details
Serving
1piece
Calories
714kcal
(36%)
Carbohydrates
101g
(34%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Cholesterol
108mg
(36%)
Sodium
420mg
(18%)
Fiber
4g
(16%)
Sugar
53g
(106%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 714kcal | 36% |
| Carbohydrates | 101g | 34% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 108mg | 36% |
| Sodium | 420mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 53g | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
855 reviews
Good
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