Pumpkin Spice Coffee Cake with Streusel
Introduction
Autumn brings crisp air and changing leaves. It also brings the warm smell of pumpkin spice. Imagine cinnamon, nutmeg, and ginger filling your kitchen. This is the feeling you get with our Pumpkin Spice Coffee Cake with Streusel. It is a treat that is both familiar and delightful. Get ready to bake a memory and fill your home with the sweet smells of fall!
Why Make This Recipe
This cake is the ultimate comfort food. It is perfect for crisp autumn mornings or an afternoon treat. The flavor is a mix of earthy pumpkin, warm spices, and a sweet, buttery streusel topping. You will love the taste. This cake is great for entertaining. It looks good and tastes even better. It suits holiday gatherings or brunch. This recipe is also easier than you think. It is straightforward for all skill levels. You can also freeze it. Enjoy slices of this cake whenever you want.
How to Make Pumpkin Spice Coffee Cake with Streusel
Making Pumpkin Spice Coffee Cake with Streusel involves preparing the streusel, mixing the cake batter, then baking and cooling. The steps are simple and easy to follow.
Ingredients of Pumpkin Spice Coffee Cake with Streusel
- Wet Ingredients
- Pumpkin Puree (use only puree, not pie filling)
- Granulated Sugar
- Brown Sugar
- Large Eggs
- Vegetable Oil or Melted Unsalted Butter
- Vanilla Extract
- Sour Cream or Plain Greek Yogurt
- Dry Ingredients
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Allspice (optional)
- Salt
- Streusel Topping Ingredients
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Cold Unsalted Butter, cubed
- Ground Cinnamon
Directions of Pumpkin Spice Coffee Cake with Streusel
- Prepare Your Streusel Topping
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon.
- Cut in Butter: Add the cold, cubed butter to the dry mix. Use your fingertips or a pastry blender. Cut the butter into the flour mix until coarse crumbs form.
- Chill: Place the streusel in the refrigerator. Do this while you make the cake batter. This keeps it firm.
- Prepare Your Pumpkin Spice Coffee Cake Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or spray it with non-stick baking spray.
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, optional allspice, and salt. Set it aside.
- Cream Wet Ingredients: In a separate large bowl, use an electric mixer (or do it by hand). Beat together the pumpkin puree, granulated sugar, and brown sugar until well combined.
- Add Eggs and Oil: Beat in the eggs one at a time. Make sure each egg is fully in the mix before adding the next. Gradually mix in the vegetable oil (or melted butter) and vanilla extract.
- Fold in Sour Cream: Gently fold in the sour cream or Greek yogurt until just combined.
- Combine Wet and Dry: Gradually add the dry ingredient mix to the wet ingredient mix. Mix on low speed until just combined. Do not overmix; a few lumps are fine.
- Pour Batter: Pour the cake batter evenly into your prepared baking pan.
- Assemble and Bake
- Sprinkle Streusel: Evenly sprinkle the chilled streusel topping over the cake batter.
- Bake: Bake for 35-45 minutes. A wooden skewer or toothpick inserted into the center of the cake should come out clean.
- Cool: Let the Pumpkin Spice Coffee Cake with Streusel cool in the pan on a wire rack for at least 30 minutes before slicing and serving.
How to Serve Pumpkin Spice Coffee Cake with Streusel
- Classic Coffee Companion: Enjoy a warm slice with a fresh cup of coffee or tea.
- Whipped Cream Indulgence: Add a dollop of homemade whipped cream for extra luxury.
- Vanilla Ice Cream Delight: A scoop of vanilla bean ice cream melting over a warm slice is wonderful.
- Maple Glaze Drizzle: For more sweetness, make a simple maple glaze. Use powdered sugar, maple syrup, and a splash of milk. Drizzle it over the cooled cake.
- Breakfast or Brunch Star: This cake is great for a special breakfast or brunch spread.
How to Store Pumpkin Spice Coffee Cake with Streusel
Store leftover Pumpkin Spice Coffee Cake with Streusel at room temperature. Keep it in an airtight container for up to 3 days. You can also store it in the refrigerator for up to 5 days.
Tips to Make Pumpkin Spice Coffee Cake with Streusel
- Use Pure Pumpkin Puree: Do not use pumpkin pie filling. Pie filling has extra spices and sugar.
- Room Temperature Ingredients: Use room temperature eggs, sour cream, and pumpkin puree. This helps them mix better.
- Do Not Overmix: Overmixing makes the cake tough. Mix until just combined.
- Check for Doneness: Baking times vary. Use the toothpick test. Remove the cake when the toothpick comes out clean.
Variation
- Add-ins to the Batter
- Chopped Nuts: Add 1/2 cup of chopped pecans or walnuts for crunch.
- Chocolate Chips: Mini chocolate chips or white chocolate chips are a nice addition.
- Dried Cranberries: Add 1/2 cup of dried cranberries for a tangy taste.
- Streusel Enhancements
- Oatmeal Streusel: Replace 1/4 cup of flour in the streusel with rolled oats for a chewier topping.
- Nutty Streusel: Add 1/4 cup of finely chopped pecans or walnuts to the streusel.
FAQs
Q1: Can I make this Pumpkin Spice Coffee Cake with Streusel ahead of time?
Yes, you can! This cake is great made a day before. Store it covered at room temperature. The flavors get better overnight.
Q2: How can I ensure my streusel topping stays crispy on my Pumpkin Spice Coffee Cake?
To get crispy streusel, make sure your butter is very cold. Do not cover the cake while it is warm. This will keep the streusel from getting soggy.
Q3: What is the best way to store leftover Pumpkin Spice Coffee Cake with Streusel?
Store any leftover Pumpkin Spice Coffee Cake with Streusel in an airtight container at room temperature for up to 3 days. You can also keep it in the refrigerator for up to 5 days. You can freeze individual slices for up to 2-3 months.
Classic Pumpkin Spice Coffee Cake with Streusel
Equipment
- medium bowl
- whisk
- pastry blender
- refrigerator
- oven
- 9x13 inch baking pan
- large bowl
- electric mixer
- wooden skewer
- toothpick
- wire rack
Ingredients
Wet Ingredients
- 1 cup Pumpkin Puree not pie filling
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar packed
- 2 Large Eggs
- 1/2 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1/2 cup Sour Cream
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1.5 teaspoons Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Allspice optional
- 1/2 teaspoon Salt
Streusel Topping Ingredients
- 1/2 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar packed
- 1/4 cup Unsalted Butter cold, cubed
- 1/2 teaspoon Ground Cinnamon
Instructions
Streusel Topping
- Whisk together flour, sugars, and cinnamon. Cut in the cold, cubed butter until coarse crumbs form, then chill the streusel in the refrigerator.
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or spray it with non-stick baking spray.
Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, allspice (optional), and salt. Set aside.
Wet Ingredients
- In a separate large bowl, beat together pumpkin puree, granulated sugar, and brown sugar using an electric mixer until well combined.
Add Eggs and Oil
- Beat in the eggs one at a time, ensuring each is incorporated, then gradually mix in the vegetable oil and vanilla extract.
Fold in Sour Cream
- Gently fold in the sour cream until just combined.
Combine Batter
- Gradually add the dry ingredient mix to the wet ingredient mix, mixing on low speed until just combined; avoid overmixing.
Prepare for Baking
- Pour the cake batter evenly into your prepared baking pan.
Add Streusel
- Evenly sprinkle the chilled streusel topping over the cake batter.
Bake
- Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
Cooling
- Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing and serving.