Description
Pumpkin coffee cake delivers autumn’s warmth in a delightful dessert combining spiced pumpkin and rich streusel. Comforting crumbles and sweet glaze invite seasonal celebration for home bakers seeking classic fall flavor.
Ingredients
Scale
Dry Ingredients:
- 5.25 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup brown sugar, packed
- 1 tablespoon baking powder
- 1.5 teaspoons kosher salt
- 1 tablespoon cinnamon
- 2 tablespoons pumpkin pie spice
- 0.75 teaspoon baking soda
Wet Ingredients:
- 1 (15-ounce / 425 grams) can pumpkin puree
- 4 large eggs
- 1.25 cups butter (2.5 sticks)
- 0.25 cup vegetable oil
- 2 teaspoons vanilla extract
Glaze Ingredients:
- 2 cups powdered sugar
- 0.25 cup butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon kosher salt
- 3 tablespoons milk
Instructions
- Prepare the oven by heating to 350°F and coating a 9×13 inch pan with grease for optimal cake release.
- Craft the streusel topping by combining flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice in a large mixing bowl. Incorporate melted butter until the mixture resembles coarse, damp sand.
- Create the cake base by whisking together dry ingredients including flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Integrate softened butter and half the pumpkin puree until well blended.
- Merge wet ingredients by thoroughly mixing remaining pumpkin puree, eggs, oil, and vanilla extract. Gradually incorporate into the flour mixture, ensuring smooth integration and maintaining a light, airy texture.
- Construct cake layers by spreading initial batter portion in the prepared pan. Distribute streusel between batter layers, creating a marbled effect with alternating streusel and cake mixture.
- Bake for approximately 45-50 minutes, initially for 35 minutes, then adding remaining streusel and continuing until a toothpick emerges clean when inserted into the center.
- Allow cake to rest and cool for 15-20 minutes, enabling structural stability and easier serving.
- Prepare the finishing glaze by whipping butter until creamy, then blending in vanilla, salt, milk, and powdered sugar until achieving a smooth, pourable consistency. Elegantly drizzle over the cooled cake.
Notes
- Choose room temperature ingredients to ensure smooth, even mixing and a tender cake texture.
- Substitute whole wheat flour for up to half the all-purpose flour to boost nutritional value and add a nutty depth.
- Swap regular butter with coconut oil for a dairy-free version that maintains rich, moist consistency.
- Reduce sugar by 25% and use alternative sweeteners like maple syrup or honey for a less intense sweetness without compromising flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 26 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg