Description
This Pumpkin Streusel Coffee Cake is a moist and flavorful fall favorite, combining the rich taste of pumpkin with warm spices and a crunchy pecan streusel topping. Perfect for breakfast, brunch, or a cozy dessert, it’s an inviting treat that pairs wonderfully with a hot cup of coffee.
Ingredients
Scale
Cake Batter
- 1/2 cup butter, softened (1 stick)
- 1 1/2 cups sugar
- 1 can 100% pure pumpkin (NOT pumpkin pie filling) (15 oz.)
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter, melted
- 2/3 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan thoroughly to prevent sticking, then set it aside to prepare your batter.
- Beat Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and 1 1/2 cups sugar until the mixture is smooth and well blended, creating a creamy base for the cake.
- Add Pumpkin and Eggs: Incorporate the canned 100% pure pumpkin and the three large eggs into the butter-sugar mixture. Mix until everything is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, salt, and cloves to evenly distribute the spices throughout the flour.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the pumpkin mixture. Using an electric mixer, blend on medium speed for one minute. Stop and scrape down the sides of the bowl with a spatula to ensure even mixing, then continue mixing for about two more minutes until fully blended.
- Pour Batter into Pan: Evenly pour the batter into the prepared bundt pan. Use the back of a spoon or spatula to smooth and level the surface so it bakes evenly.
- Prepare Streusel Topping: In a small bowl, mix together 1/2 cup all-purpose flour, sugar, brown sugar, cinnamon, melted butter, and chopped pecans until crumbly and combined.
- Sprinkle Streusel: Generously sprinkle the streusel topping evenly over the batter in the bundt pan, covering the entire surface for a crunchy and sweet top layer.
- Bake: Place the cake in the preheated oven and bake for 50-55 minutes. Test doneness by inserting a toothpick near the center; it should come out clean or with just a few moist crumbs attached.
- Cool and Unmold: Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Carefully run a knife around the edges to loosen it. Invert the cake onto a plate so that the streusel side is on top, then invert again onto your serving plate or cake stand.
- Final Cooling: Allow the coffee cake to cool completely before slicing and serving to let the flavors set and the texture firm up perfectly.
Notes
- Use 100% pure pumpkin, not pumpkin pie filling, to avoid extra spices and sweetness.
- Greasing and flouring the bundt pan prevents the cake from sticking.
- The streusel topping can be made ahead and stored in the refrigerator for up to 2 days.
- For a nut-free version, omit the pecans or replace with additional flour and sugar.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin coffee cake, streusel cake, fall dessert, bundt cake, pumpkin spice cake
