Description
This Amish Pumpkin Streusel Coffee Cake is a moist and flavorful pumpkin cake topped with a crunchy cinnamon pecan streusel. Perfect for fall breakfasts or dessert, it combines warm spices with a tender crumb and a deliciously crumbly topping.
Ingredients
Scale
Streusel Topping
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp ground cinnamon
- 3/4 cup all-purpose flour
- 3/4 cup crushed graham cracker crumbs
- 3/4 cup chopped pecans (optional)
- 1/2 cup butter, melted (1 stick)
Cake
- 2 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 cup brown sugar
- 1 tsp salt
- 2 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 2 large eggs
- 1 1/2 cups pumpkin puree (NOT pumpkin pie mix)
- 1/2 cup canola or vegetable oil
- 3/4 cup buttermilk or Greek yogurt
- 2 tsp vanilla extract
Instructions
- Prepare Streusel Topping: In a medium-sized bowl, mix together brown sugar, white sugar, ground cinnamon, all-purpose flour, crushed graham cracker crumbs, and chopped pecans (if using). Melt the butter and stir it into the topping mixture until it becomes crumbly.
- Preheat Oven: Set the oven to 350°F (175°C) to preheat while preparing the cake batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, brown sugar, salt, pumpkin pie spice, and ground cinnamon.
- Beat Eggs: In a large mixing bowl, beat the eggs until they become fluffy and slightly frothy, which helps incorporate air for a lighter cake.
- Add Wet Ingredients: To the eggs, add pumpkin puree, canola or vegetable oil, buttermilk or Greek yogurt, and vanilla extract. Mix thoroughly until well combined.
- Combine Wet and Dry Ingredients: Gently mix the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cake.
- Prepare Baking Pan: Grease a 9 x 13-inch baking pan well, then spread the batter evenly into the pan.
- Add Streusel Topping: Sprinkle the crumb topping evenly over the cake batter and lightly press it down to adhere to the batter slightly.
- Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool and Serve: Let the cake cool for a few minutes before serving warm, or allow it to cool completely, cover, and store at room temperature for up to two days, refrigerate for up to a week, or freeze in an airtight container for longer storage.
Notes
- Use real pumpkin puree, not pumpkin pie mix, to ensure authentic pumpkin flavor.
- Pecans in the streusel topping are optional but add a nice crunch and flavor.
- Buttermilk or Greek yogurt adds moisture and tang, feel free to substitute with each other.
- Store the coffee cake covered at room temperature for up to two days to maintain freshness.
- Freezing the cake in an airtight container preserves it for later enjoyment.
- To reheat, warm slices briefly in the microwave or oven for a freshly baked taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American, Amish
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Amish pumpkin streusel coffee cake, pumpkin coffee cake, streusel topping, fall dessert, pumpkin recipe
