Description
A cozy, moist Pumpkin Streusel Coffee Cake featuring a tender pumpkin-spiced crumb topped with a buttery, crunchy cinnamon streusel. Perfect for fall mornings or any time you crave a warm, comforting treat with flavors of cinnamon, nutmeg, and rich pumpkin.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup unsalted butter, melted and cooled
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
- Pinch of salt
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line an 8-inch baking pan with parchment paper to ensure easy removal and even baking.
- Make the Streusel: In a small bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter cubes using a pastry cutter or two forks until the mixture is crumbly. Place the streusel in the refrigerator while you prepare the batter to keep it cold and crumbly.
- Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of leavening agents and spices.
- Prepare Wet Ingredients: In a separate bowl, whisk the melted and cooled butter with brown sugar, granulated sugar, eggs, vanilla extract, and pumpkin puree until the mixture is smooth and well combined.
- Mix the Batter: Gently fold the dry ingredients into the wet ingredients using a spatula. Stir just until combined to avoid overmixing, which can make the cake dense.
- Assemble: Pour the batter into the prepared baking pan, smoothing the top evenly with a spatula. Sprinkle the chilled streusel mixture evenly over the batter for a crunchy top layer.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan on a wire rack before slicing to maintain structure and texture.
Notes
- Use fresh pumpkin puree for the best flavor and moisture.
- For extra crunch, double the streusel and layer some in the middle of the batter as well as on top.
- Allow the cake to cool completely to prevent the streusel topping from becoming soggy.
- Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 7 days to maintain freshness.
- To freeze, wrap slices tightly in parchment paper and foil, then store in a freezer bag for up to 2 months.
- Enhance with optional toppings like powdered sugar dusting, maple glaze, vanilla bean whipped cream, or toasted nuts.
- For a dairy-free version, substitute butter with plant-based butter and avoid any dairy-based toppings.
- For gluten-free, replace all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 330
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Streusel Coffee Cake, pumpkin dessert, fall baking, streusel topping, cinnamon coffee cake, cozy breakfast, pumpkin spice cake
