Description
Indulge in the comforting flavors of this Pumpkin Coffee Cake Recipe, perfect for fall gatherings or cozy mornings at home. This moist and flavorful cake features a rich pumpkin base, enhanced with warm spices like cinnamon and pumpkin pie spice. Topped with a crumbly streusel that adds delightful texture, it’s a sure crowd-pleaser, serving up to 16 generous pieces. With easy-to-find ingredients and straightforward instructions, even beginner bakers can create this irresistible treat with confidence. Enjoy it as a delicious breakfast, a sweet dessert, or a delightful addition to your holiday spread.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup (2 sticks) melted butter
- 1 (15 oz) can pumpkin puree
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch cake pan.
- For the streusel topping, mix flour, sugars, salt, cinnamon, and pumpkin pie spice in a bowl. Stir in melted butter until crumbly. Set aside.
- In another bowl, whisk together flour, granulated sugar, baking powder, baking soda, and spices. Add softened butter in chunks.
- Blend half of the pumpkin puree into the dry mixture until combined.
- In a separate bowl, whisk together the remaining pumpkin puree with eggs, oil, and vanilla extract; then mix into the dry ingredients until just combined.
- Layer half the batter in the pan and top with half of the streusel; repeat layers.
- Bake for about 35 minutes or until a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 360
- Sugar: 20g
- Sodium: 270mg
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg