Description
This delicious Pumpkin Coffee Cake features moist pumpkin-infused batter layered with a crumbly cinnamon-nutmeg streusel topping. Perfect for fall mornings or holiday brunches, this recipe combines warm spices and tender crumb texture, baked to golden perfection in under an hour.
Ingredients
Scale
Cake Batter
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1 tsp vanilla extract
Streusel Topping
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tbsp unsalted butter (melted)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent the cake from sticking during baking.
- Make Streusel Topping: In a small bowl, combine 1/3 cup brown sugar, 1/3 cup all-purpose flour, and 2 tablespoons melted unsalted butter. Stir until the mixture becomes crumbly. Set this aside for later layering.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1 cup granulated sugar, and 1/2 cup brown sugar until well combined and evenly distributed.
- Combine Wet Ingredients: In another bowl, blend 1 cup pumpkin puree, 2 large room temperature eggs, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract until smooth and homogenous.
- Form Batter: Gradually fold the dry ingredients into the pumpkin mixture just until combined. Avoid overmixing to keep the cake tender.
- Layer Batter and Streusel: Pour half of the batter into the prepared baking pan. Evenly sprinkle half of the streusel topping over the batter. Then, layer the remaining batter on top and finish by sprinkling the remaining streusel evenly across the surface.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
Notes
- For best results, use room temperature eggs to ensure even mixing.
- You can substitute canned pumpkin puree with homemade pumpkin puree if preferred.
- Check the cake around 35 minutes to avoid overbaking and drying out the cake.
- Let the cake cool before cutting to help the streusel topping set properly.
- This cake pairs wonderfully with a cup of coffee or tea for breakfast or dessert.
