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Cozy Streusel Pumpkin Coffee Cake

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This moist and tender pumpkin coffee cake features a perfectly crunchy streusel topping that stays crisp. Made with simple pantry ingredients, it’s an easy fall recipe that’s perfect for brunch, potlucks, or cozy mornings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (for streusel)
  • 1 cup (200g) light brown sugar, packed (for streusel)
  • 2 teaspoons ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ½ cup (113g) unsalted butter, melted (for streusel)
  • 2 cups (250g) all-purpose flour (for cake)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (340g) pumpkin purée (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk, at room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
  2. Make the streusel: In a medium bowl, whisk together 1 ½ cups flour, 1 cup brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt. Pour the melted butter over the mixture and stir with a fork until clumps form. Set aside.
  3. Whisk dry ingredients: In a separate medium bowl, whisk together 2 cups flour, baking powder, baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and ½ cup brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides.
  5. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then beat in the vanilla extract.
  6. Mix in pumpkin purée: Add the pumpkin purée and beat on low speed until just combined. Scrape down the bowl.
  7. Alternate dry ingredients and buttermilk: With the mixer on low, add one-third of the flour mixture and mix until just combined. Add half of the buttermilk and mix. Repeat with another third of flour, remaining buttermilk, and final third of flour. Mix until just combined after each addition. Do not overmix.
  8. Finish folding: Use a rubber spatula to gently fold the batter a few times to ensure even incorporation.
  9. Assemble the cake: Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter without pressing it down.
  10. Bake: Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel browns too quickly, tent with foil after 30 minutes.
  11. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Room temperature ingredients are key for a tender crumb. Do not overmix the batter. Let the streusel rest while preparing the batter for better clusters. For a dairy-free version, use plant-based butter and buttermilk substitute. For a gluten-free version, use a gluten-free flour blend with xanthan gum. The cake can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin coffee cake, streusel pumpkin cake, fall coffee cake, pumpkin streusel cake, easy pumpkin recipe

Find it online: https://vexifood.com/cozy-streusel-pumpkin-coffee-cake-an-easy-fall-recipe/