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Pumpkin Coffee Cake

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A delicious slice of pumpkin coffee cake with warm spices and a crunchy streusel topping, perfect for fall gatherings or a cozy afternoon treat.

Ingredients

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  • 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)
  • 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 (divided)
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons milk
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or butter.
  2. Make the streusel by whisking together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice in a large bowl. Melt 1 cup butter and pour it into the flour mixture, stirring until it resembles wet sand. Set aside.
  3. For the cake, mix 2 1/4 cups 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, and 1 teaspoon cinnamon in a large bowl. Add 1/2 cup chopped softened butter.
  4. Add half of the pumpkin puree into the bowl with the flour mixture and blend until it forms a ball. Add more pumpkin if needed.
  5. In another bowl, combine the rest of the pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Whisk well and add to the flour mixture in three parts, mixing for 20 seconds after each addition. Beat for another minute until fluffy.
  6. Spread 2 cups of the batter in the bottom of the prepared pan. Sprinkle 1 cup of streusel on top, then spread another 2 cups of batter followed by 1 cup of streusel. Repeat with the rest of the batter and top with remaining streusel.
  7. Bake for 35 minutes, then add any remaining streusel focusing on puffed areas. Bake for another 10-15 minutes until done.
  8. Let the cake cool for at least 15-20 minutes.
  9. For icing, mix 1/4 cup butter, 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar until smooth, then drizzle over the cake.

Notes

Make sure to measure your flour correctly and use room temperature eggs and softened butter for the best results.

Nutrition

Find it online: https://www.simplefamilydishes.com/pumpkin-coffee-cake-recipe/