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Easy Pumpkin Spice Coffee Cake with Streusel Topping

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A tender, spiced pumpkin coffee cake topped with a thick, buttery streusel. Perfect for fall mornings, this easy recipe comes together in about an hour with simple ingredients.

Ingredients

Scale
  • For the Streusel Topping:
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • For the Pumpkin Coffee Cake:
  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line the bottom with parchment paper.
  2. Make the streusel topping: In a medium bowl, whisk together 1 cup flour, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 2 teaspoons cinnamon, and 1/2 teaspoon nutmeg. Pour in 1/2 cup melted butter and stir with a fork until the mixture forms clumps. If using nuts, fold them in. Set aside.
  3. Whisk the dry ingredients: In a separate bowl, combine 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk until evenly distributed.
  4. Cream the butter and sugars: In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  5. Add the eggs and vanilla: Beat in the 2 room-temperature eggs, one at a time, mixing well after each addition. Add 2 teaspoons vanilla extract and mix until combined.
  6. Mix in the pumpkin puree: Add 1 cup pumpkin puree and mix on low speed until incorporated.
  7. Alternate adding dry ingredients and buttermilk: With the mixer on low, add about one-third of the flour mixture. Mix until just combined. Add half of the 1/2 cup buttermilk and mix. Repeat with another third of flour, the remaining buttermilk, and finally the last of the flour. Mix until just combined. Do not overmix.
  8. Assemble the cake: Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter. Do not press it in.
  9. Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. At the 45-minute mark, start checking for doneness. A toothpick inserted into the center of the cake (not through a streusel clump) should come out clean or with a few moist crumbs. The edges should be golden brown and pulling away from the pan slightly.
  10. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes.
  11. Serve: Once cooled, lift the cake out using the parchment paper overhang. Slice and serve warm or at room temperature. A dusting of powdered sugar is optional.

Notes

Use room temperature ingredients for best results. Do not overmix the streusel; you want irregular clumps. Bake on the middle rack. Let the cake cool completely before slicing to prevent the streusel from falling off. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use vegan butter and buttermilk substitute.

Nutrition

Keywords: pumpkin coffee cake, streusel topping, fall breakfast, easy coffee cake, pumpkin spice

Find it online: https://evabakery.com/easy-pumpkin-spice-coffee-cake-with-streusel-topping/