Description
A deliciously spiced Pumpkin Coffee Cake with a crumbly streusel topping, perfect for fall gatherings or cozy mornings.
Ingredients
Scale
- 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)
- 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 but still cool)
- 1 (15-oz) can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 cup butter (very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or butter.
- For the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
- Melt 1 cup of butter in a medium bowl. Pour it into the larger bowl and mix it in, creating a mixture that looks like wet sand. Set aside, and if there’s room, put it in the fridge.
- For the cake: In a large bowl, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
- Cut 1/2 cup softened butter into chunks and add to the flour mixture.
- Open the can of pumpkin puree and add about half of it to the butter and flour mixture. Mix until everything is combined but don’t over-mix.
- In the medium bowl you used earlier, add the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract. Beat well.
- Add the egg mixture to the flour mixture in three parts, mixing for about 20 seconds after each addition until the batter is light and fluffy.
- Spread 2 cups of batter into the prepared cake pan and sprinkle 1 cup of streusel on top.
- Spread another 2 cups of batter on top and then another 1 cup of streusel.
- Add the remaining batter and top with the last 2 cups of streusel.
- Bake for 35 minutes. Quickly sprinkle any remaining streusel on top, focusing on areas that puffed up after coming out of the oven. Bake for an additional 10-15 minutes until done.
- Once baked, let the cake cool on a wire rack for 15-20 minutes.
- For the icing: Beat 1/4 cup butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Mix until smooth, adding milk if it’s too thick.
- Drizzle the icing over the cake once cooled. Serve warm!
Notes
Store covered at room temperature for 2-3 days. For longer storage, refrigerate. This cake can be frozen for about 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin, coffee cake, fall dessert, pumpkin spice