Description
Soft, moist, and bursting with cozy fall flavors — this Pumpkin Streusel Coffee Cake is the ultimate autumn treat!
Topped with a crunchy cinnamon-pecan streusel and an optional sweet glaze, it’s perfect for breakfast, brunch, or an afternoon coffee break.
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:
Preheat Oven (5 minutes): Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
Prepare the Cake Batter (10 minutes): In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, cream the butter until light and fluffy. Beat in pumpkin puree, eggs, and vanilla extract. Mix in sour cream until smooth. Gradually fold in the dry ingredients until just combined.
Make the Streusel Topping (5 minutes): In a small bowl, combine flour, brown sugar, cinnamon, and cold cubed butter. Use a pastry cutter or fingers to create coarse crumbs. Stir in pecans if using.
Assemble the Cake (2 minutes): Pour batter into the prepared pan, smooth the top, and evenly sprinkle the streusel on top.
Bake (35–40 minutes): Bake until a toothpick inserted in the center comes out clean.
Cool & Glaze (Optional, 10 minutes): Cool in the pan for 10 minutes, then transfer to a wire rack. Whisk powdered sugar, milk, and vanilla for glaze and drizzle over cooled cake if desired.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Servings: 8 servings | Kcal: ~350 kcal per serving
Tips:
Use fresh pumpkin puree for the best flavor.
Toast pecans lightly for a crunchier topping.
Serve warm with a cup of coffee for the ultimate cozy treat.
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all ingredients are at room temperature (except the cold butter for the streusel). This ensures even mixing. When combining the wet and dry ingredients, use a gentle folding motion with a spatula until just combined; overmixing leads to a tough cake. For the streusel, work quickly with your fingers to keep the butter cold, creating those essential buttery clumps. Finally, don’t skip the cooling step before glazing—a warm cake will melt the glaze completely.
Serving Suggestions
This coffee cake is incredibly versatile. For a decadent brunch, serve a warm slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. It pairs perfectly with a hot latte, chai tea, or apple cider. For a beautiful presentation, dust with a little powdered sugar instead of the glaze. It also makes a wonderful gift; bake it in a disposable pan for easy giving.
How-to Summary
In short: Mix dry cake ingredients. Separately, cream butter with wet ingredients, then combine. Make streusel by rubbing cold butter into flour, sugar, and cinnamon. Pour batter into a prepared pan, top with streusel, and bake at 350°F for 35-40 minutes. Cool before adding an optional glaze of powdered sugar, milk, and vanilla.
Frequently Asked Questions
Can I use homemade pumpkin puree? Absolutely. Ensure it’s thick and well-drained, similar to the canned variety, to avoid a soggy cake.
How should I store this coffee cake? Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can also be frozen (without glaze) for up to 3 months.
Can I make this dairy-free? Yes. Use plant-based butter and a dairy-free sour cream alternative. For the glaze, use a non-dairy milk.
What can I substitute for sour cream? Plain, full-fat Greek yogurt is an excellent 1:1 substitute that provides similar moisture and tang.
My streusel is sinking into the batter. Why? This happens if the batter is too thin or the streusel is too fine. Ensure your pumpkin puree isn’t watery, and make sure your streusel has pea-sized clumps for structure.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a dense, rubbery cake. Mix until just combined.
- Using warm butter for the streusel: This creates a paste instead of crumbly topping. Butter must be cold.
- Not properly preparing the pan: Grease and flour thoroughly or use parchment paper to prevent sticking.
- Overbaking: Check at the 35-minute mark. The cake is done when a few moist crumbs cling to the toothpick.
- Glazing the cake while hot: The glaze will just melt and absorb. Let the cake cool completely on a wire rack first.
Conclusion
This Pumpkin Streusel Coffee Cake is the epitome of autumn baking, combining moist, spiced pumpkin cake with a buttery, crunchy topping. By following the detailed steps and avoiding common pitfalls, you can create a foolproof, crowd-pleasing dessert. Whether enjoyed with your morning coffee or as a sweet ending to dinner, it’s a recipe that celebrates the warm, comforting flavors of the season and is sure to become a yearly tradition.