Description
Indulge in the warmth of fall with this Pumpkin Coffee Cake Recipe, a delightful combination of moist pumpkin cake and a crunchy streusel topping. Perfect for breakfast, dessert, or an afternoon snack, this cake is easy to make and offers an irresistible blend of pumpkin, cinnamon, and nutmeg flavors. Whether enjoyed with a hot cup of coffee or tea, each bite is sure to impress your family and friends.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup butter (melted)
- 1 (15-oz) can pumpkin puree
- 4 large eggs
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick, very soft)
- 1/2 teaspoon kosher salt
- 3 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch pan.
- For the streusel, mix flour, sugars, salt, and spices in a bowl; stir in melted butter until crumbly.
- In another bowl, combine flour, sugars, baking powder, salt, and spices. Add chunks of cold butter and half of the pumpkin puree; mix well.
- Whisk remaining pumpkin puree with eggs, oil, and vanilla; gradually add to the dry mixture until just combined.
- Spread half the batter in the pan, layer with streusel, repeat with remaining batter and streusel.
- Bake for 35-45 minutes until golden brown; let cool before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg