Description
This Pumpkin Coffee Cake is a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, and spices in a tender, crumbly cake topped with a sweet icing. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
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)
Cake Batter:
- 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, divided)
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
Icing:
- 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: Preheat the oven to 350 degrees F. Grease a 9×13-inch cake pan with nonstick spray or butter.
- Make the streusel: Whisk together flour, sugars, salt, cinnamon, and pumpkin pie spice. Pour in melted butter and mix until crumbly. Set aside.
- Prepare the cake batter: Combine flour, sugar, baking powder, baking soda, salt, and spices. Add butter and pumpkin, mix until combined.
- Make the pumpkin mixture: Whisk together remaining pumpkin, eggs, oil, and vanilla until smooth.
- Combine the batters: Add pumpkin mixture to flour mixture in 3 additions, beating well after each. Spread half of the batter in the pan and top with streusel.
- Layer the cake: Add remaining batter and top with more streusel. Bake for 35 minutes.
- Finish baking: Sprinkle remaining streusel on the cake and bake for another 10-15 minutes until a toothpick comes out clean.
- Make the icing: Beat butter until smooth, then add vanilla, salt, milk, and powdered sugar. Drizzle over the cooled cake.
- Serve: Enjoy warm or at room temperature. Store leftovers covered.
Notes
- This cake is best served warm.
- Store leftovers in an airtight container.
- Feel free to customize the spice levels to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Coffee Cake, Fall Baking, Pumpkin Recipe, Streusel Cake
