Pumpkin Coffee Cake with Streusel
User Reviews
3.9
Pumpkin Coffee Cake with Streusel
Description
Pumpkin Coffee Cake with Streusel combines a spiced pumpkin batter with a rich streusel topping made from sugars, cinnamon, and butter. The cake batter includes brown and granulated sugars, flour, eggs, and pumpkin puree, producing a dense texture reminiscent of pumpkin pie rather than a light cake crumb.
Baking the streusel atop the cake creates a crunchy, sweet layer contrasting the moist cake underneath. The cake is baked in a 9x13-inch pan and cooled completely before icing. A simple glaze made from powdered sugar and milk completes the recipe.
This coffee cake works well as an autumn treat paired with warm beverages. Due to its moistness, it is recommended to store leftovers in the refrigerator for up to 5-6 days. For a lighter crumb, reduce the pumpkin amount; for more pumpkin spice flavor, substitute pumpkin pie spice for cinnamon.
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 sugar
- 1/2 cup granulated sugar
- 1 cup butter room temperature
- 2 large egg
- 2 ounce pumpkin puree canned
For the icing
- 1/2 cup powdered sugar
- 1 tablespoon milk
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 cake has a dense texture similar to pumpkin pie; reduce pumpkin puree to one can for a lighter crumb.
- Replace cinnamon with pumpkin pie spice for a spicier flavor profile.
- Because of its moistness, store leftovers in the refrigerator and consume within 5-6 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.9
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