Pumpkin Spice Coffee Cake
User Reviews
5
Pumpkin Spice Coffee Cake
Description
This Pumpkin Spice Coffee Cake blends creamy butter and sugar with pumpkin puree enhanced by vanilla extract. The dry ingredients include all-purpose flour combined with pumpkin pie spice, cinnamon, baking soda, baking powder, and salt, creating a balanced mixture that yields tender crumb and subtle spice notes. The streusel topping and filling combines flour, sugars, cold butter, pumpkin pie spice, and chopped pecans to add a sweet, crunchy contrast throughout the cake. The batter is layered with the streusel in a springform pan to create visible layers of soft cake and crisp topping.
Baked at 350°F for 50-60 minutes until a toothpick inserted near the center comes out clean, the cake is then cooled completely before the vanilla glaze is added. The glaze, made with melted butter, powdered sugar, milk, and vanilla, brings a smooth sweetness that harmonizes with the pumpkin spice elements.
This coffee cake is well-suited for breakfast gatherings or dessert occasions, providing warm fall flavors and varied textures from moist cake, crunchy streusel, and silky glaze.
Ingredients
Cake:
- 1 cup butter softened, unsalted
- 2 cups white sugar
- 2 egg
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Streusel filling/topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1/4 cup white sugar
- 1/4 teaspoon pumpkin pie spice
- 3 Tablespoons butter cold
- 1/2 cup pecans
Vanilla Glaze:
- 2 Tablespoons butter melted
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease and flour a springform pan with nonstick spray and set aside. Mix together all streusel ingredients until crumbly, or pulse ingredients using a food processor (this is my preferred method). Set aside.
- Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and pumpkin puree and mix until smooth.
- In a medium sized bowl, sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients beating over low speed.
- Pour half of the batter into prepared pan. Sprinkle with half of the streusel mixture then top with remaining batter. Sprinkle the rest of the streusel mixture over the top.
- Bake in preheated oven for 50-60 minutes until cake is cooked through and a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- To make the glaze: combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 81mg | 27% |
| Sodium | 298mg | 12% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 3836IU | 77% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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