Description
This Pumpkin Coffee Cake is a moist, spiced treat perfect for autumn mornings or cozy gatherings. Featuring a rich pumpkin base combined with warm cinnamon and nutmeg, it’s topped with a buttery, crumbly streusel that adds the perfect crunch. Baked to golden perfection, this cake is easy to make and sure to become a seasonal favorite.
Ingredients
Scale
Cake Batter
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1 tsp vanilla extract
Streusel Topping
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tbsp unsalted butter (melted)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Mix Streusel Topping: In a small bowl, combine the streusel topping ingredients—brown sugar, all-purpose flour, and melted butter—mixing until the texture is crumbly. Set aside for later use.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, granulated sugar, and brown sugar until well incorporated.
- Mix Wet Ingredients and Form Batter: In another bowl, blend the pumpkin puree, eggs, melted butter, and vanilla extract until smooth. Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
- Assemble the Cake: Pour half of the batter evenly into the prepared baking pan. Sprinkle half of the streusel topping evenly over the batter. Then add the remaining batter on top, followed by the rest of the streusel topping, creating layered textures.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Notes
- Use room temperature eggs for better batter consistency and rise.
- Be careful not to overmix the batter; fold ingredients until just combined for a tender crumb.
- The streusel topping adds a delicious contrast in texture – don’t skip it!
- Allow the cake to cool for at least 15 minutes before slicing for cleaner cuts.
- This cake can be stored in an airtight container at room temperature for 2-3 days or refrigerated up to a week.
