Pumpkin Coffee Cake
A delightful treat that combines the warm flavors of fall with a mouthwatering texture, this Pumpkin Coffee Cake is moist, fluffy, and topped with a crunchy streusel, making it perfect for breakfast, brunch, or an afternoon snack.
Ingredients
For the Streusel
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
For the Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened)
- 1 15-oz can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil works well)
- 1 tablespoon vanilla extract
For the Icing
- 1/4 cup butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch cake pan with nonstick spray or butter.
- Make the Streusel: In a large bowl, whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Melt the butter and pour it into the mixture. Stir until it resembles wet sand and large chunks remain. Set aside and chill if you can.
- Prepare the Cake: In a large bowl or stand mixer, combine the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Chop the softened butter into chunks and add to the flour mixture. Beat until combined.
- Add half the pumpkin puree to the flour mixture. Beat until the dough comes together. If too dry, add more pumpkin puree.
- In the same bowl used for melting the butter, mix the remaining pumpkin, eggs, vegetable oil, and vanilla. Whisk until combined.
- Gradually add the egg mixture to the flour mixture, beating after each addition. Mix until the batter is light and fluffy.
- Spread half the batter into the prepared pan and sprinkle with half the streusel. Add the remaining batter and top with the remaining streusel.
- Bake for 35 minutes. Quickly add any remaining streusel and bake for another 10-15 minutes until a toothpick comes out clean.
- Let the cake cool for at least 15-20 minutes.
Serving
- Drizzle the icing over the cooled cake or serve individually. This cake pairs perfectly with a cup of coffee or a warm beverage. For an added treat, serve with whipped cream or vanilla ice cream!
Storage
- Store covered at room temperature for 2-3 days. For longer storage, refrigerate the cake to maintain freshness.
Notes
Adjust the spices to your taste. Consider adding chopped walnuts or pecans for crunch. Microwave individual pieces to enjoy warm. For a gluten-free option, use a gluten-free flour blend.