Description

A cozy, moist, and tender pumpkin coffee cake topped with a crunchy cinnamon streusel, perfect for fall breakfasts, coffee breaks, or dessert.

Ingredients

Scale

2 ½ cups all-purpose flour (315g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup granulated sugar (200g)
½ cup brown sugar (100g)
½ cup vegetable oil (120ml)
2 large eggs
1 cup pure pumpkin puree (245g)
1 teaspoon vanilla extract
For the Streusel:
½ cup all-purpose flour (65g)
½ cup brown sugar (100g)
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter (85g), cubed
½ cup chopped pecans or walnuts (optional, 60g)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then lightly flour it or line with parchment paper.
In a small bowl, combine ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and nuts if using. Grate or cube cold butter and mix with fingers or forks until coarse crumbs form. Chill in fridge.
In a large bowl, whisk together granulated sugar, vegetable oil, and eggs until smooth and pale. Stir in pumpkin puree and vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add dry ingredients to wet in two batches, folding gently with a wooden spoon or spatula until just combined. Do not overmix.
Pour batter into prepared pan and smooth top. Evenly sprinkle streusel topping over batter, pressing lightly to adhere without sinking.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and streusel crunchy.
Cool cake in pan on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Use cold butter for streusel and work quickly for crumbly texture. Do not overmix batter to keep cake tender. Fresh spices improve flavor. Cake can be stored at room temperature for 2 days or refrigerated for up to 5 days. Reheat gently before serving. Streusel topping is best fresh.

Prep Time: 17 minutes
Cook Time: 45-50 minutes
Category: Breakfast, Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 310
Sugar: 25
Sodium: 180
Fat: 12
Saturated Fat: 4
Carbohydrates: 45
Fiber: 2
Protein: 4

Keywords: pumpkin coffee cake, streusel topping, fall dessert, pumpkin dessert, easy coffee cake, autumn baking