Description
Indulge in the warm, inviting flavors of this Pumpkin Coffee Cake Recipe, a delightful treat perfect for any occasion. This moist cake features a rich blend of pumpkin and spices, topped with a crunchy streusel that adds depth and texture. Whether youβre hosting a brunch, enjoying an afternoon snack, or serving dessert at dinner, this easy-to-make recipe will impress your friends and family with its enticing aroma and delicious taste. Best of all, itβs versatile enough to be enjoyed warm with coffee or as a sweet finish to any meal.
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 (I use light-flavor olive oil)
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if all you have is table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9Γ13 inch cake pan with nonstick spray or rub with butter.
- 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 butter in a medium bowl in the microwave. Pour melted butter into the larger bowl with dry ingredients. Stir until it resembles wet sand with big chunks. Set aside.
- In another large bowl or stand mixer, whisk together 2 & 1/4 cups 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, and 1 teaspoon cinnamon.
- Chop softened butter into chunks and add to the flour mixture.
- Open your can of pumpkin puree and scoop about half into the bowl with flour and butter. Blend using an electric mixer or paddle attachment until combined.
- In the same bowl where you melted butter, add remaining pumpkin puree. Whisk in eggs, vegetable oil, and vanilla until well blended.
- Add egg mixture to flour mixture in three additions, beating for about 20 seconds after each addition. Once combined, beat for an additional minute until light and fluffy.
- Spread half of the batter into the prepared pan. Sprinkle with half of the streusel topping. Add remaining batter on top followed by more streusel.
- Bake at 350 degrees F for about 35 minutes. Remove from oven quickly; sprinkle remaining streusel on top before returning to bake for another 10-15 minutes until done.
- Let cool on a wire rack for at least 15-20 minutes before cutting. To make icing, beat softened butter until smooth; add vanilla extract, salt, milk, and powdered sugar until very smooth. Drizzle icing over cake once cooled slightly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 290
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For added flavor variations, consider incorporating nuts or chocolate chips into the batter or streusel topping. Ensure all ingredients are at room temperature for optimal mixing.