Pumpkin Streusel Coffee Cake

A slice of coffee cake on a white plate.

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 sweet icing.

Course Breakfast, Dessert

Cuisine North American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 392kcal

Author Nina

Ingredients

Streusel

¾ cup all purpose flour
¼ cup unsalted butter softened
¼ cup packed brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup pecan halves

Cake

1 ¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter softened
½ cup brown sugar packed
¼ cup granulated sugar
1 cup pumpkin puree
¼ cup sour cream room temperature
2 large eggs room temperature

Icing

1 cup powdered sugar
1-2 tablespoons whole milk

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease and line an 8-inch square pan or 9-inch round pan. Set aside.
Start by making the streusel. In a small bowl combine flour, butter, sugar, cinnamon, and salt. Whisk it together and then cut in butter with a pastry cutter or a fork. The butter should be pea-sized when done. Stir in pecans and set aside while yo make the cake.
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. 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. Scatter the streusel evenly over top, and bake for 55 -60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool on a wire rack 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 pumpkin 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 filling.
Leave the pecans out if you like, or use a different nut. Walnuts would be nice.

Nutrition