Description
Warm Pumpkin Coffee Cake Recipe with streusel topping. A delightful fall breakfast or dessert, perfect for crisp mornings and sweet cravings.
Ingredients
Scale
- Cake Base Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients & Pumpkin:
- 1 cup (240g) pumpkin puree (not pie filling)
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120ml) milk (whole or 2%)
- 1 teaspoon vanilla extract
- Streusel Topping:
- ½ cup (60g) all-purpose flour
- ½ cup (100g) light brown sugar, lightly packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup (56g) unsalted butter, cold and cubed
- Flavor Boosters:
- 1 teaspoon ground cinnamon (for cake)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Prep the Streusel First:: Start by getting that glorious streusel ready. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Then, cut in the cold butter using a pastry blender or your fingertips until crumbly. You want pea-sized pieces, not a smooth paste. This is where I sometimes get impatient and melt the butter too much, which makes it less crumbly. Pop it in the fridge while you make the cake batter; this helps it stay distinct and crunchy. The scent of cinnamon and brown sugar already hints at the deliciousness to come.
- Mix Dry Ingredients for the Cake:: In a large bowl, whisk together your flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step is crucial for even distribution of leavening and spices, and honestly, it’s where I made my “lumpy cake” mistake. Give it a really good whisk! You want everything combined so that every bite of your Pumpkin Coffee Cake Recipe is perfectly spiced. It should smell like a spice cabinet just opened up, warm and inviting.
- Combine Wet Ingredients:: In another bowl, whisk together the pumpkin puree, eggs, milk, and vanilla extract until smooth. This liquid gold is what gives our cake its characteristic flavor and moisture. Make sure your eggs are at room temperature; it really does make a difference in how smoothly everything incorporates. I always take a moment to admire the vibrant orange color of the pumpkin here, a true sign of autumn goodness.
- Bring It All Together:: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Overmixing is the enemy of tender cakes, so stop as soon as you don’t see any streaks of dry flour. A few lumps are okay, honestly! You’re aiming for a thick, luscious batter for your Pumpkin Coffee Cake Recipe. The texture should feel substantial, not runny, ready to hold up to the streusel layer.
- Layer and Bake:: Grease and flour a 9×13 inch baking pan. Pour about half of the cake batter into the prepared pan and spread it evenly. Then, sprinkle half of your chilled streusel mixture over this layer. Pour the remaining cake batter over the streusel, spreading it gently to cover. Finally, sprinkle the rest of the streusel over the top. This layering is what makes coffee cake so special. Bake in a preheated oven until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
- Cool and Enjoy:: Once baked, let your beautiful Pumpkin Coffee Cake Recipe cool in the pan on a wire rack. I know it’s hard to wait, especially with that incredible aroma filling the kitchen, but cooling allows the cake to set properly and the flavors to deepen. Resist the urge to cut into it immediately! After about 20-30 minutes, it’s usually cool enough to serve. The streusel will be delightfully crunchy, and the cake tender and moist. A truly satisfying treat.