Description
Indulge in the flavors of fall with this delightful Pumpkin Coffee Cake. Moist and tender, this cake is spiced with cinnamon, nutmeg, ginger, and cloves, and topped with a crumbly streusel and sweet glaze. Perfect for breakfast or dessert, this pumpkin coffee cake is sure to become a family favorite. Ideal for gatherings and cozy autumn mornings, it’s easy to make and even easier to enjoy.
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cut into small pieces
For the Glaze:
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Set aside.
- Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Assemble the cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake: for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar if needed.
- Serve: Once the cake has cooled, drizzle the glaze over the top. Cut into squares and enjoy!
Notes
Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature before starting. This helps create a smooth and well-incorporated batter.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Streusel Topping: For an extra crunchy topping, add a handful of chopped nuts like pecans or walnuts to the streusel mixture.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
