Description
Indulge in the comforting flavors of this Pumpkin Coffee Cake Recipe, a perfect blend of rich pumpkin, warm spices, and a delightful streusel topping. This moist and tender cake is ideal for any occasion—be it a cozy fall brunch, a festive holiday gathering, or simply a sweet treat alongside your coffee. Its irresistible flavor profile makes it a standout dessert that pairs beautifully with whipped cream or vanilla ice cream. Treat yourself to this delicious recipe that guarantees seconds!
Ingredients
Scale
- 3 cups all-purpose flour (for streusel)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (melted for streusel)
- 2 & 1/4 cups all-purpose flour (for batter)
- 1 & 1/2 cups granulated sugar
- 3/4 teaspoon baking soda
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×13 inch cake pan.
- For the streusel, whisk together flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin spice; mix in melted butter until crumbly.
- In another bowl, mix flour with granulated sugar, baking powder, baking soda, salt, and spices; add butter chunks.
- Incorporate half the pumpkin puree into the dry ingredients; mix on low until combined.
- Whisk remaining pumpkin with eggs, oil, and vanilla; gradually add to dry mixture until just combined.
- Layer half the batter in the pan; sprinkle with streusel; add remaining batter and top with more streusel.
- Bake for about 35 minutes; sprinkle with leftover streusel and bake for an additional 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 19g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg