Classic Pumpkin Spice Coffee Cake with Streusel
A warm and inviting pumpkin spice coffee cake topped with a buttery, cinnamon streusel, perfect for breakfast, brunch, or dessert. This recipe combines the comforting flavors of autumn spices with a tender, moist cake texture.
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.
Notes
Ensure all wet ingredients are at room temperature for a smoother batter. Do not overmix the batter to keep the cake tender. Chilling the streusel helps it stay crumbly and prevents it from melting too quickly during baking.