Pumpkin Streusel Coffee Cake Recipe
This delicious Pumpkin Streusel Coffee Cake is the perfect autumn treat, combining the rich flavor of pumpkin with a buttery, cinnamon-laced streusel. Ideal for breakfast, brunch, or a cozy snack with a cup of coffee, this cake is sure to become a seasonal favorite. The streusel topping adds a delightful crunch, and the optional glaze gives a touch of sweetness that beautifully complements the warm spices in the cake. Let’s get baking!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
- ¼ cup chopped pecans (optional)
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
2. Prepare the Cake Batter:
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the butter until light and fluffy using a hand mixer or stand mixer. Add the pumpkin puree, eggs, and vanilla extract, mixing well until smooth.
- Stir in the sour cream until combined.
- Gradually add the dry ingredients into the wet mixture, folding it in gently until just combined. Be careful not to overmix, as this can make the cake dense.
3. Make the Streusel Topping:
- In a small bowl, combine the flour, brown sugar, and cinnamon.
- Add the cold, cubed butter to the mixture, using a pastry cutter or your fingers to work it into coarse crumbs.
- If desired, stir in the chopped pecans for added texture and flavor.
4. Assemble the Cake:
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
- Evenly sprinkle the streusel topping over the batter.
5. Bake:
- Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- The streusel should be golden and crispy.
6. Cool and Glaze (Optional):
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- For an optional glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake for a sweet, decorative finish.
Baking Tips:
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tough texture.
- Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smoother batter and a fluffier cake.
- Glaze Variations: Add a hint of maple syrup or a dash of pumpkin spice to the glaze for an extra flavor boost.
Serving Suggestions:
- Enjoy this Pumpkin Streusel Coffee Cake warm or at room temperature with a hot cup of coffee, tea, or cider.
- For an indulgent touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Storage:
- Room Temperature: Store any leftovers in an airtight container at room temperature for up to 3 days.
- Refrigerate: You can also refrigerate the cake for up to a week. If refrigerated, allow it to come to room temperature before serving for the best texture.
- Freeze: To freeze, wrap the cake tightly in plastic wrap and store it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before serving.
Prep Time: 20 minutes
Total Time: 1 hour
Servings: 8
This easy-to-make, moist Pumpkin Streusel Coffee Cake brings the warm flavors of fall right to your kitchen. Whether you serve it as a breakfast treat or dessert, it’s sure to be a hit with friends and family.