Pumpkin Coffee Cake
Indulge in the comforting flavors of our Pumpkin Coffee Cake Recipe, a delightful treat that blends pumpkin puree with warm spices and a crunchy streusel topping. This cake is perfect for breakfast, brunch, or dessert, making it an essential addition to your fall gatherings or quiet afternoons at home. Its moist texture and rich flavor are sure to win over family and friends alike. Whether served warm or at room temperature, this cake pairs beautifully with coffee, tea, or fresh fruit for a satisfying experience any time of day.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour (for streusel)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup butter (melted for streusel; softened for batter)
- 2 & 1/4 cups all-purpose flour (for batter)
- 1 & 1/2 cups granulated sugar (for batter)
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 1 tablespoon vanilla extract
- Spices: cinnamon and pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a large bowl, mix together the streusel ingredients: flour, sugars, salt, cinnamon, and pumpkin pie spice. Stir in melted butter until combined.
- In another bowl, whisk together the dry ingredients for the cake: flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Cut in the softened butter until crumbly. Add half of the pumpkin puree and mix until combined.
- In a separate bowl, whisk together the remaining pumpkin puree, eggs, oil, and vanilla until smooth.
- Gradually combine the wet ingredients into the dry ingredients until well mixed.
- Spread half of the cake batter in the prepared pan. Layer with half of the streusel mixture and top with remaining batter followed by remaining streusel.
- Bake for about 45 minutes or until a toothpick inserted comes out clean.
- Allow cooling before icing: mix softened butter with vanilla and salt; gradually add milk then powdered sugar to drizzle over cooled cake.
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://tastyforkkitchen.com/pumpkin-coffee-cake-recipe/