This pumpkin streusel coffee cake has pumpkin pie spice added to it for an autumn flavour. It is topped with a buttery brown sugar streusel and a vanilla glaze.
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It is pumpkin season, and what better way to celebrate then by putting a twist on coffee cake and making a pumpkin streusel coffee cake!
This coffee cake is so moist and and the pumpkin puree in it is a delicious addition. But what makes this cake absolute perfection, is the crunchy, buttery streusel on top. Finish with a sweet glaze and you have all the flavours of autumn on your plate.
Serve this coffee cake warm with a scoop of vanilla ice cream.
Ingredients
- All purpose flour
- Unsalted butter - if you use salted, omit the extra salt in the recipe.
- Brown sugar - I used light brown sugar, but dark brown sugar would work too.
- Granulated sugar
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Salt
- Chopped pecans
- Baking powder and baking soda
- Pumpkin puree - Make sure you pick plain pumpkin puree instead of pumpkin pie filling. The latter has a bunch of spices already in it.
- Sour cream - Use full fat for best flavour.
- Large eggs
- Confectioner's sugar
- Milk
How to make this coffee cake recipe
This recipe has 3 parts to it - the streusel, the cake and the glaze.
- Start by making the streusel. You want to have this prepared before the cake batter has been made so you can top it with the streusel quickly and bake it. In a bowl mix together all the streusel ingredients. Use a fork or your hands to break it up until it resembles small crumbs.
- The cake is made by whisking the dry ingredients together. Set that aside and beat the butter and sugars together in a separate bowl. Add the rest of the wet ingredients to it and combine. Mix in the dry ingredients until just combined and then pour the batter into the prepared pan. Crumble the streusel on top and bake.
- Make the icing by whisking together confectioner's sugar and milk to the right consistency. You want it to be a bit fluid but not too much, or else the icing will drip off the cake. Drizzle the icing over the cooled coffee cake.
Top Tips
- This coffee cake can be baked in an 8-inch square pan or a 9-inch circle pan.
- Don't over mix - the dry ingredients should be mixed into the wet ingredients until they are just combined. Overmixing will create a dense cake.
- Make sure to prepare the streusel first. The baking powder and baking soda activate once they are mixed into the cake batter. You don't want your cake batter sitting while you prepare the streusel.
- Use plain pumpkin puree, not pumpkin pie puree. The latter has a bunch of spices added to it already.
Other pumpkin recipes you will enjoy
Recipe
Pumpkin Streusel Coffee Cake
Yield:
10 servings
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
This pumpkin streusel coffee cake has pumpkin pie spice added to it for an autumn flavour. It is topped with a buttery brown sugar streusel and a vanilla glaze.
Ingredients
Streusel
- ¾ cup (96g) all purpose flour
- ¼ cup (57g) unsalted butter, softened
- ¼ cup (50g) packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup (27g) pecans, chopped
Cake
- 1 ¾ cup (221g) all purpose flour
- 1 tsp baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (114g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 cup (116g) pumpkin puree
- ¼ cup (61g) sour cream, room temperature
- 2 large eggs, room temperature
Icing
- 1 cup (120g) confectioner's sugar
- 1-2 tablespoons (15-30g) milk
Instructions
- Preheat the oven to 350°F. Grease an line a 8-inch square pan or 9-inch round pan; set aside.
- Start by making the struesel. In a small bowl combine flour, butter, sugar, cinnamon, salt and pecans. Mix with your hand or a fork until it resembles small crumbles. Set aside.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a medium bowl and set aside.
- Combine the butter and both sugars together in a large bowl until the mixture is fluffy (a few minutes with an electric mixer). Add the pumpkin puree, sour cream and eggs and mix until combined.
- Pour the dry ingredients into the wet and mix until just combined.
- Pour the batter into the prepared pan. Crumble the streusel over top and bake for 55 -60 minutes, or until a toothpick inserted in the center or the cake comes out clean.
- Allow to cool on a wire rack in it's pan while you make the icing. In a small bowl stir together confectioner's sugar and milk. Start with 1 tablespoon and add more if it needs it. You want an icing that is fluid, but won't run off the cake.
- Drizzle the icing over the cake. Store covered at room temperature until ready to serve.
Notes
- This coffee cake can be baked in an 8-inch square pan or a 9-inch circle pan.
- Don't over mix - the dry ingredients should be mixed into the wet ingredients until they are just combined. Overmixing will create a dense cake.
- Make sure to prepare the streusel first. The baking powder and baking soda activate once they are mixed into the cake batter. You don't want your cake batter sitting while you prepare the streusel.
- Use plain pumpkin puree, not pumpkin pie puree. The latter has a bunch of spices added to it already.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 452mgCarbohydrates: 44gFiber: 1gSugar: 1gProtein: 17g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.
Oh wow this looks sooooooo good! My stomach is growling, just reading this. Can't wait to try it!
Thanks! I hope you enjoy the recipe 🙂