Pumpkin Coffee Cake with Streusel
User Reviews
4.8
138 reviews
Excellent
Pumpkin Coffee Cake with Streusel
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This Pumpkin Coffee Cake uses an entire can of pumpkin, so there is no waste and big pumpkin taste! Your friends and family will adore the crispy streusel topping and tender, buttery cake.
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Ingredients
For the Streusel Topping:
- 8 TB butter cold and diced
- 8 TB brown sugar tightly packed
- 2 tsp ground cinnamon
- 1 cup all purpose flour
- 1 cup chopped, toasted pecans or walnuts
For the Cake:
- ½ cup butter melted
- 1 ¼ cup sugar
- 2 large eggs beaten
- 1 tsp pure vanilla
- 1 cup Greek yogurt whole, plain
- 15 oz pure pumpkin puree
- 2 cups all purpose flour
- 3 ½ tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp table salt
Optional Simple Icing:
- 2 cups powdered sugar
- 4 TB milk
Instructions
- Make the Streusel in Advance: Combine buter, brown sugar, cinnamon, and flour in a bowl and use clean fingers or a pastry cutter to work the mixture into texture of damp sand. Work in the pecans. Cover and chill until ready to use.
- Grease a 9x13 baking pan and preheat oven to 350F with rack on lower-middle position. Set aside.
- In a large bowl, combine melted butter, sugar, beaten eggs, vanilla, yogurt, and pumpkin. Whisk until smooth.
- In a separate bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Use a rubber spatula to fold flour mixture into the pumpkin mixture just until incorporated. Do not over-mix.
- Use rubber spatula to transfer batter into greased baking pan, evening out the batter into the corners. Sprinkle topping evenly over the cake.
- Bake for 55-60 minutes or just until a toothpick inserted in center comes out with just a few little tender crumbs attached. Cool completely at room temperature before cutting into it.
- Optional Icing: Use a fork to mix together powdered sugar and milk until it becomes thick and drizzle-consistency. Transfer to a Ziploc baggie and seal. Cut a tiny bit off the corner of bag and drizzle icing over cake.
Notes
- If you don't have pumpkin pie spice, you can use this spice combination: 2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and 1/4 tsp ground cloves.
- If you'd like vanilla flavor in your icing, you can add 1 tsp pure vanilla extract. For a fragrant almond flavor, add 1/2 tsp almond extract.
- If icing is too thick, add just a touch more milk. If it's too thin, add a bit more powdered sugar.
- If you enjoyed this recipe, please come back and give it a rating ❤️
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
44mg
(15%)
Sodium
192mg
(8%)
Potassium
123mg
(4%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
3628IU
(73%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 192mg | 8% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 3628IU | 73% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
138 reviews
Excellent
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