Description
A delicious and easy-to-make Pumpkin Coffee Cake with a crunchy streusel topping and sweet glaze. Perfect for fall breakfasts or brunches!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- Streusel Topping: 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 cup unsalted butter (melted), 1/2 cup chopped pecans
- Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- For the streusel topping: In a small bowl, mix together flour, brown sugar, cinnamon, melted butter, and chopped pecans until crumbly. Sprinkle evenly over the cake batter.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cake before serving.
Notes
- Tip: Lightly toast your spices for a richer flavor.
- Substitution: Use a gluten-free flour blend for a gluten-free cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: pumpkin coffee cake, coffee cake, pumpkin cake, fall baking, streusel topping, glaze
