Description
A delightful, moist Pumpkin Coffee Cake topped with a crunchy streusel, perfect for fall or any time you crave a warm spiced treat.
Ingredients
Scale
- Streusel Topping:
- 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)
- Cake:
- 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 (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil works well)
- 1 tablespoon vanilla extract
- Icing:
- 1/4 cup butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (or less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or butter.
- Make the streusel by mixing together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Melt the butter and mix it in until it resembles wet sand. Set aside.
- In another bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon for the cake.
- Add the chunks of softened butter and half of the pumpkin puree to the flour mixture. Blend together until it forms a ball.
- In the bowl with melted butter, add the remaining pumpkin, eggs, vegetable oil, and vanilla. Whisk together.
- Add the egg mixture to the flour mixture in three parts, mixing for 20 seconds each time, then blend until light and fluffy.
- Spread 2 cups of batter into the prepared pan, sprinkle with 1 cup of streusel, and add another 2 cups of batter on top. Repeat with remaining ingredients, ending with streusel on top.
- Bake for 35 minutes, then quickly sprinkle the remaining streusel on top and bake for an additional 10-15 minutes until done.
- Let cool on a wire rack for 15-20 minutes before serving.
- To make the icing, beat the softened butter, vanilla, salt, milk, and powdered sugar until smooth. Drizzle over the cooled cake.
- Enjoy warm or at room temperature!
Notes
Store leftovers covered on the counter for 2-3 days, then refrigerate. Ensure to wrap well to maintain moisture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg