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Pumpkin Spice Coffee Cake with Cinnamon Streusel Topping
This Pumpkin Spice Coffee Cake with Cinnamon Streusel is the perfect treat for autumn, combining the warm flavors of pumpkin and spices with a delightful crumb topping. It’s easy to make and is sure to fill your kitchen with a cozy aroma.
Why make this recipe
This coffee cake is not just a dessert; it’s a wonderful way to celebrate the flavors of fall. It’s moist, delicious, and pairs perfectly with a warm cup of coffee or tea. Whether you’re baking for a special occasion or just to enjoy at home, this cake is sure to delight friends and family alike!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup cold butter
- 1/2 cup chopped nuts (optional)
- Icing (for drizzling)
How to make it
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- In a small bowl, prepare the streusel by mixing brown sugar, flour, and cold butter until crumbly. You may add nuts if desired.
- Pour half of the pumpkin batter into the prepared pan, sprinkle half the streusel on top, then cover with the remaining batter and finish with the remaining streusel.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool and drizzle with icing before serving.
How to serve it
Slice the cake into squares and serve it warm or at room temperature. A light drizzle of icing on top adds a delightful sweetness. This coffee cake is perfect for breakfast, brunch, or as an afternoon snack.
How to store it
Once cooled, store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices in a zip-lock bag for about 3 months.
Helpful tips
- Ensure your pumpkin puree is pure and not pumpkin pie filling, which contains added sugars and spices.
- For a richer flavor, let the cake sit for a few hours before serving to allow the flavors to meld.
- Keep an eye on the baking time; ovens can vary, so check it a minute or two earlier if you are unsure.
Optional variations
- Add chocolate chips to the batter for a sweet twist.
- Use walnuts or pecans in the streusel for added crunch.
- Substitute a portion of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
Frequently asked questions
Can I use fresh pumpkin instead of canned?
Yes, you can cook and puree fresh pumpkin. Just make sure to remove excess moisture to keep the cake from getting soggy.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure it includes xanthan gum for better texture.
How can I make the icing?
You can make simple icing by mixing powdered sugar with a little milk or water until you reach your desired consistency. Add vanilla extract for extra flavor!
Pumpkin Spice Coffee Cake
This Pumpkin Spice Coffee Cake with Cinnamon Streusel is a delightful autumn treat that combines pumpkin and spices with a crumbly topping, perfect for enjoying with coffee or tea.
Ingredients
Cake Ingredients
- 1 cup pumpkin puree Ensure it's pure pumpkin puree, not pumpkin pie filling.
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup cold butter Cut into small pieces.
- 1/2 cup chopped nuts Optional, use walnuts or pecans for added crunch.
Icing (for drizzling)
- powdered sugar and milk or water Mix to desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- In a small bowl, prepare the streusel by mixing brown sugar, flour, and cold butter until crumbly. Add nuts if desired.
Baking
- Pour half of the pumpkin batter into the prepared pan, sprinkle half the streusel on top.
- Cover with the remaining batter and finish with the remaining streusel.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool and drizzle with icing before serving.
Notes
Slice the cake into squares and serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices for about 3 months. Let the cake sit for a few hours before serving for enhanced flavor.
