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.