Description
A delightful pumpkin coffee cake with a moist crumb and a crunchy streusel topping, perfect for cozy gatherings.
Ingredients
Scale
- For the Streusel:
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
- For the Cake:
- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1/4 cup vegetable oil (or light-flavor olive oil)
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter.
- For the streusel, whisk together 3 cups of flour, 1 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of kosher salt, 1 tablespoon of cinnamon, and 1 tablespoon of pumpkin pie spice in a large bowl.
- Melt 1 cup of butter in a medium bowl and pour it into the streusel mixture. Stir until you achieve a texture resembling wet sand.
- For the cake, in a large bowl or stand mixer, combine 2 & 1/4 cups of flour, 1 & 1/2 cups of granulated sugar, 1 tablespoon of baking powder, 3/4 teaspoon of baking soda, 3/4 teaspoon of kosher salt, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of cinnamon.
- Add chopped 1/2 cup of softened butter to the flour mixture and mix until crumbly.
- Add half of the 15-ounce can of pumpkin puree to the mixture and beat until it combines well.
- In the bowl where you melted the butter, whisk together the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon of vanilla extract.
- Gradually incorporate the egg mixture into the flour mixture, mixing until fluffy.
- Spread 2 cups of the batter into the prepared cake pan; sprinkle 1 cup of streusel over the top. Add another 2 cups of batter and then another cup of streusel.
- Repeat with the remaining batter and streusel, ensuring the top has a generous streusel layer.
- Bake for 35 minutes, then quickly sprinkle any remaining streusel on top and return it to the oven for an additional 10-15 minutes. The total baking time should be between 45-50 minutes.
- Check for doneness using a toothpick. It should come out clean, indicating your coffee cake is perfectly baked.
- Let the cake cool on a wire rack for at least 15-20 minutes before icing.
Notes
Make sure your spices are fresh for the best flavor. Let butter and eggs sit out to reach room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin, coffee cake, dessert, autumn, cozy