Pumpkin Coffee Cake with Streusel
User Reviews
4.8
Pumpkin Coffee Cake with Streusel
Description
Pumpkin Coffee Cake with Streusel blends canned pumpkin puree with Greek yogurt, eggs, sugar, and melted butter to produce a moist batter enriched with pumpkin pie spices. The flour mixture, leavened by baking soda and powder, is folded gently to maintain tenderness.
The streusel topping, prepared in advance, consists of cold butter, brown sugar, cinnamon, flour, and toasted chopped pecans or walnuts, providing a crunchy, spiced crust after baking. This contrast of tender cake and crisp topping defines the texture.
Baked as a single 9x13-inch pan, it requires about an hour in the oven until set but with a moist crumb inside. The cake cools completely before slicing, often served for breakfast or dessert. Optional icing made from powdered sugar and milk can be added for extra sweetness and moisture, customizable with vanilla or almond extracts.
The recipe notes offer spice substitutions if pumpkin pie spice is unavailable and tips for adjusting icing consistency and flavor. This care ensures flexibility based on what ingredients are on hand.
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 pecans or walnuts, chopped, toasted
For the Cake:
- ½ cup butter melted
- 1 ¼ cup sugar
- 2 large egg beaten
- 1 tsp vanilla extract pure
- 1 cup Greek yogurt whole, plain
- 15 oz pumpkin puree pure
- 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 pumpkin pie spice is unavailable, use 2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and 1/4 tsp ground cloves as a substitute.
- Enhance icing flavor by adding 1 tsp pure vanilla extract or 1/2 tsp almond extract for a subtle aroma.
- Adjust icing thickness by adding milk to thin or powdered sugar to thicken, achieving desired consistency.
- Allow cake to cool fully before slicing to maintain shape and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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