Description
Indulge in the comforting flavors of this Pumpkin Coffee Cake Recipe, perfect for any fall gathering or festive occasion. This easy-to-make cake features moist pumpkin and warm spices, topped with a crunchy streusel that beautifully complements your favorite cup of coffee or tea. With generous servings, it’s an ideal treat for sharing with family and friends, making every bite a delightful experience. Whether enjoyed as a breakfast delight or a sweet dessert, this cake is sure to impress!
Ingredients
Scale
- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 cups granulated sugar
- 1 (15-oz) can pumpkin puree (not pie filling)
- 4 large eggs
- 1 cup butter (melted and softened)
- 1 tablespoon pumpkin pie spice
- 3 teaspoons cinnamon
- For the streusel topping: 3 cups flour, brown sugar, granulated sugar, and more butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- Prepare the streusel by mixing flour, sugars, salt, cinnamon, and pumpkin pie spice. Add melted butter until crumbly.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, salt, and spices. Mix in cold butter until crumbly.
- Add half the pumpkin puree to the dry mixture and blend well.
- In another bowl, combine remaining pumpkin puree with eggs, oil, and vanilla; beat until smooth.
- Gradually mix wet ingredients into dry ingredients until just combined.
- Layer half of the batter in the pan followed by half of the streusel; repeat layers.
- Bake for about 35 minutes; add remaining streusel and bake an additional 10–15 minutes until a toothpick comes out clean.
- Cool before drizzling with icing made from softened butter, powdered sugar, milk, and vanilla.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg