Description
Delightful pumpkin streusel coffee cake brings warm autumn flavors to your morning table. Rich crumble topping and moist spiced cake create a perfect seasonal treat you’ll crave with your favorite coffee.
Ingredients
Scale
Primary Ingredients:
- 1.5 cups (360 milliliters) all-purpose flour
- 1 cup (240 milliliters) canned pumpkin puree
- 1 cup (240 milliliters) granulated sugar
- 2 large eggs
- 0.5 cup (120 milliliters) unsalted butter, softened
- 0.5 cup (120 milliliters) sour cream
Spices and Leavening Agents:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Streusel Topping and Glaze Ingredients:
- 0.5 cup (120 milliliters) all-purpose flour
- 0.5 cup (120 milliliters) brown sugar
- 0.5 cup (120 milliliters) unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
- 0.5 cup (120 milliliters) chopped pecans (optional)
- 1 cup (240 milliliters) powdered sugar
- 2–3 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
- Prepare a 9-inch round pan by greasing and dusting with flour or lining with parchment paper. Set oven temperature to 350F (175C).
- Create dry mixture by combining flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Separately, cream butter until airy and soft-textured.
- Incorporate pumpkin puree, eggs, and vanilla extract into the butter mixture. Gently fold in sour cream until smoothly integrated.
- Gradually blend dry ingredients into wet ingredients, stirring minimally to maintain cake’s delicate texture. Avoid overmixing to prevent toughness.
- Craft streusel topping by mixing flour, brown sugar, and cinnamon. Cut cold butter into the mixture using pastry cutter or fingertips until crumbly. Fold in chopped pecans for added crunch.
- Transfer batter into prepared pan, ensuring even distribution. Generously scatter streusel topping across cake’s surface, covering completely.
- Position cake in preheated oven and bake for 35-40 minutes. Check doneness by inserting toothpick into center – it should emerge clean without wet batter.
- Allow cake to rest in pan for 10 minutes, then carefully transfer to wire cooling rack. Let stand until reaching room temperature.
- Optional: Prepare glaze by whisking powdered sugar, milk, and vanilla extract. Drizzle elegantly over cooled cake for enhanced sweetness.
Notes
- Ensure ingredients are at room temperature for better mixing and smoother batter consistency.
- Use fresh pumpkin puree for more vibrant flavor, avoiding watery canned versions.
- Fold dry ingredients gently to prevent tough, dense cake texture.
- Opt for unsalted butter to control salt levels and enhance natural sweetness.
- Toast pecans briefly before adding to streusel for deeper, nuttier flavor profile.
- Check cake doneness early to avoid over-baking, which can dry out the texture.
- Swap all-purpose flour with gluten-free blend for celiac-friendly version.
- Substitute vegetable oil for butter to create a dairy-free alternative.
- Reduce sugar by using natural sweeteners like maple syrup or honey for healthier option.
- Let cake cool completely before glazing to prevent runny, absorbed topping.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 299 kcal
- Sugar: 17 g
- Sodium: 143 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 52 mg