Description
Indulge in the cozy flavors of fall with this delightful Pumpkin Coffee Cake, featuring a spiced batter and a crunchy streusel topping.
Ingredients
Scale
- 3 cups all purpose flour
- 1 cup brown sugar
- 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
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 cup butter
- half stick
- 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 (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix together 3 cups of flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice for the streusel. Stir in melted butter until crumbly. Set aside.
- In another bowl, combine 2 & 1/4 cups of flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
- In a mixer, cream the softened butter and mix in the pumpkin puree (reserve half for later). Add the eggs, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour half of the cake batter into the prepared pan, then sprinkle half the streusel mixture over it. Pour the remaining batter and top with the remaining streusel.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- For the icing, beat together the soft butter, vanilla extract, kosher salt, and milk. Gradually add powdered sugar until smooth. Adjust milk for desired consistency.
- Once the cake has cooled, drizzle with icing and serve.
Notes
For an extra touch, add chopped nuts to the streusel or cake batter for added texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 33 g
- Sodium: 260 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: Pumpkin Coffee Cake, Pumpkin Dessert, Fall Baking, Coffee Cake Recipe, Easy Pumpkin Recipe