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Pumpkin Coffee Cake with Streusel Topping

A moist slice of Pumpkin Coffee Cake with a crumb topping, served on a plate next to a cup of coffee.
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A moist, spiced pumpkin cake topped with a buttery cinnamon streusel, perfect for fall mornings.

Ingredients

  • For the Cake: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 cup (2 sticks) unsalted butter, softened, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup pumpkin puree (not pie filling), 1/2 cup buttermilk
  • For the Streusel: 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cut into cubes, 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves for the cake.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. To make the streusel, combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans, if using.
  7. Sprinkle the streusel topping evenly over the cake batter.
  8. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan on a wire rack before slicing and serving.

Notes

  • For an extra touch, you can drizzle a simple glaze made from powdered sugar and a little milk over the cooled cake.
  • Ensure your pumpkin puree is not pumpkin pie filling, as it contains added sugar and spices.
  • This cake is best served warm.

Nutrition

Find it online: https://blissbatter.com/pumpkin-coffee-cake-recipe/