Description
Indulge in the delightful flavors of fall with this Pumpkin Coffee Cake, featuring a rich, spiced cake layered with a buttery streusel topping and finished with a sweet icing.
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
- NOT pumpkin pie filling
- 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°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, combine the streusel ingredients: flour, brown sugar, granulated sugar, salt, cinnamon, pumpkin pie spice, and melted butter. Mix until crumbly and set aside.
- In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon for the cake.
- In a large bowl, cream together the softened butter and 1 & 1/2 cups sugar until light and fluffy. Add the pumpkin puree (reserving 1/2 cup), eggs, vegetable oil, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared pan, followed by the reserved pumpkin puree. Spread evenly, then top with the remaining batter.
- Sprinkle the streusel topping over the cake and bake for about 30 minutes or until a toothpick inserted comes out clean.
- For the icing, beat together the soft butter, vanilla extract, salt, and milk, then gradually mix in the powdered sugar until smooth.
- Allow the cake to cool for a bit, then drizzle with icing before serving.
Notes
For an extra punch of flavor, consider adding chopped nuts or chocolate chips to the batter or streusel. Make sure to use pure pumpkin puree, not pie filling, for the best results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 39 g
- Sodium: 390 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Pumpkin Coffee Cake, fall dessert, coffee cake, pumpkin spice, baking