Pumpkin Coffee Cake
A delightful blend of pumpkin, spices, and sweetness, this cake is perfect for breakfast or an afternoon snack.
Ingredients
For the Streusel
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (melted) Melt in a microwave
For the Cake
- 2.25 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (softened but still cool)
- 1 15-oz can pumpkin puree (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil Light-flavor olive oil recommended
- 1 tablespoon vanilla extract
For the Icing
- 1/4 cup butter (very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt Use less if using table salt
- 3 tablespoons milk More to taste
- 2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan.
- In a large bowl, whisk together all ingredients for the streusel.
- Melt 1 cup of butter and stir it into the flour mixture until it resembles wet sand.
- Set the streusel aside and refrigerate if possible.
Cake Mixing
- In another bowl, whisk together the ingredients for the cake.
- Chop part of the softened butter and mix it with the flour mixture.
- Add half of the pumpkin puree to the flour and butter mixture.
- In another bowl, mix the rest of the pumpkin puree with the eggs, oil, and vanilla.
- Gradually combine with the flour mixture until fully mixed.
Baking
- Spread 2 cups of batter into the prepared pan, sprinkle 1 cup of streusel on top, and repeat with remaining batter and streusel.
- Bake for 35 minutes, sprinkle any remaining streusel, and bake for an additional 10-15 minutes.
- Check doneness with a toothpick, then let cool for 15-20 minutes.
Icing and Serving
- Beat together icing ingredients until smooth.
- Drizzle icing over the cooled cake and serve warm.
Notes
Store leftovers covered at room temperature for 2-3 days or in the fridge for up to a week. For enhanced flavor, add nuts or chocolate chips to the batter or streusel.