Description
Moist, tender, and bursting with warm fall spices, this pumpkin coffee cake is topped with a decadent streusel and a sweet glaze. Perfect for breakfast or dessert!
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup buttermilk
- For the Streusel Topping:
- ¾ cup packed light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons (¾ stick) cold unsalted butter, cut into small pieces
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or half-and-half
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Incorporate Pumpkin and Buttermilk: In a small bowl, whisk together the pumpkin puree and buttermilk. Alternately add the dry ingredients and the pumpkin mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Prepare Streusel: In a medium bowl, combine the brown sugar, flour, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Assemble Cake: Spread half of the batter evenly into the prepared baking pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and spread gently to cover. Sprinkle the remaining streusel over the top.
- Bake: Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before glazing.
- Make Glaze: While the cake cools, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if needed to reach desired drizzling consistency.
- Glaze and Serve: Drizzle the glaze over the cooled coffee cake. Let the glaze set slightly before slicing and serving.
Notes
- For an extra boost of flavor, add ½ cup chopped pecans or walnuts to the streusel topping.
- Ensure you use pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- The cake can be stored at room temperature, covered, for up to 3 days.
- Prep Time: PT25M
- Cook Time: PT40M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg