Description
This delightful Pumpkin Streusel Coffee Cake is perfect for fall gatherings or cozy mornings. With a moist pumpkin cake base topped with a crunchy streusel and a sweet glaze, it’s a delicious treat that pairs perfectly with your favorite coffee.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans (optional)
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, cream the butter until light and fluffy. Beat in the pumpkin puree, eggs, and vanilla extract. Mix in the sour cream until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Make the Streusel Topping: In a small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. Stir in the chopped pecans if using.
- Assemble the Cake: Pour the batter into the prepared cake pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional Glaze: If desired, whisk together the powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over the cooled cake.
Notes
- For extra flavor, consider adding chocolate chips or dried cranberries to the batter.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
