Pumpkin Coffee Cake With Cinnamon Streusel
From the Blog Author
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) square or round cake pan.
Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
In a large mixing bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla and pumpkin puree.
Gradually add the dry ingredients, alternating with milk, until just combined. Do not overmix.
Prepare the streusel by combining brown sugar, flour, cinnamon, melted butter, and nuts (if using) in a small bowl; mix until crumbly.
Pour the cake batter into the prepared pan and sprinkle the streusel evenly over the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving.
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Frequently Asked Questions
How should I store leftover Pumpkin Coffee Cake with Cinnamon Streusel to keep it fresh?
This Pumpkin Coffee Cake is best stored tightly covered at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week, though letting it come to room temperature before serving will restore the best texture. Ensure the cinnamon streusel topping is fully cooled before storing to prevent condensation.
Can I substitute the pumpkin puree in this coffee cake recipe?
While pumpkin puree is key to the flavor, you can substitute it with an equal amount of sweet potato puree or canned butternut squash puree for a similar moist texture. Avoid using pumpkin pie filling, as it already contains added sugar and spices, which will alter the final taste of your cake.
What is the best way to ensure the cinnamon streusel topping doesn't sink into the batter?
To prevent the streusel from sinking, make sure the cake batter is thick—creaming the butter and brown sugar until fluffy helps create a stable base. After pouring the batter into the prepared 9-inch pan, gently sprinkle the streusel evenly over the top right before placing it into the preheated 350°F (175°C) oven.
