Description
A cozy and moist pumpkin coffee cake topped with a crispy, buttery streusel, perfect for fall mornings or casual gatherings.
Ingredients
Scale
- 2 cups all-purpose flour (250 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup pumpkin puree (240 ml)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar (110 g)
- 1/2 cup vegetable oil (120 ml)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- For the streusel topping:
- 1/2 cup all-purpose flour (60 g)
- 1/2 cup light brown sugar (100 g)
- 1 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cubed (56 g)
- Optional: 1/4 cup chopped pecans or walnuts (30 g)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
- Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, 1/2 cup light brown sugar, 1 tsp cinnamon, and 1/4 cup cold cubed butter. Use a pastry cutter or fork to mix until coarse crumbs form. Fold in nuts if using. Chill in the fridge.
- Mix dry ingredients for the cake: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Mix wet ingredients: In another bowl, whisk pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine wet and dry ingredients: Slowly add dry ingredients to wet, folding gently with a spatula until just combined. Batter should be thick but pourable.
- Pour batter into prepared pan and spread evenly. Sprinkle chilled streusel topping evenly over the batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If streusel browns too quickly, cover loosely with foil halfway through baking.
- Cool the cake on a wire rack for at least 20 minutes before slicing.
Notes
Use cold butter for the streusel to keep it crispy. Avoid overmixing the batter to maintain a tender crumb. If streusel browns too fast, cover with foil halfway through baking. For dairy-free, substitute butter with vegan margarine or coconut oil and use plant-based milk if needed. The cake can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 12
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: pumpkin coffee cake, fall dessert, streusel topping, moist pumpkin cake, easy pumpkin recipe, autumn baking