Description
This Pumpkin Coffee Cake is a moist, warmly spiced dessert perfect for fall gatherings or a cozy breakfast treat. Featuring a tender pumpkin-infused batter layered with a buttery cinnamon streusel topping, it combines classic autumn flavors with a delightful crumbly texture, baked in a single pan for easy preparation and cleanup.
Ingredients
Scale
Cake Batter
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1 tsp vanilla extract
Streusel Topping
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tbsp unsalted butter (melted)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Make Streusel Topping: In a small bowl, combine the brown sugar, flour, and melted butter for the streusel topping. Mix until the mixture is crumbly and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, granulated sugar, and brown sugar until well combined and evenly distributed.
- Mix Wet Ingredients: In a separate bowl, blend the pumpkin puree, eggs, melted butter, and vanilla extract until smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet mixture gently until just combined to avoid overmixing, which can toughen the cake.
- Layer Batter and Streusel: Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping evenly over this layer. Then, spread the remaining batter over the streusel, and top with the remaining streusel mixture, creating layers for texture and flavor contrast.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
- Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving. This lets the flavors set and makes cutting easier.
Notes
- Use room temperature eggs to ensure better mixing and a lighter texture.
- Do not overmix the batter to keep the cake tender and fluffy.
- You can substitute the all-purpose flour with a gluten-free flour blend if needed.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- The streusel topping can be doubled if you prefer a crunchier topping.
- For an extra flavor boost, add chopped nuts like walnuts or pecans to the streusel.
