Description
Moist and flavorful Pumpkin Coffee Cake with a sweet and crumbly streusel topping, perfect for a cozy breakfast or dessert!
Ingredients
Scale
- 1 1/2 cups (192g) all-purpose flour
- 1 teaspoon (4g) baking soda
- 1 teaspoon (2g) ground cinnamon
- 1/2 teaspoon (1g) ground nutmeg
- 1/4 teaspoon (0.5g) ground cloves
- 1/2 teaspoon (3g) salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 cup (245g) pumpkin puree
- 1/2 cup (64g) all-purpose flour
- 1/4 cup (50g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) cold butter, cut into cubes
- 1/2 cup (50g) chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
- Add the pumpkin puree to the wet ingredients and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- For the streusel topping, in a medium bowl, combine the flour, brown sugar, and granulated sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the chopped nuts, if using.
- Pour the cake batter into the prepared baking pan. Sprinkle the streusel topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before cutting and serving.
Notes
- Tip: For a richer spice flavor, lightly toast the spices before adding them.
- Substitution: Gluten-free? Use a gluten-free all-purpose flour blend.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: pumpkin, coffee cake, streusel, fall baking, dessert, brunch
