Description
A comforting Pumpkin Coffee Cake with warm spices, buttery crumbs, and a crunchy streusel topping that embodies the essence of fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup sour cream or Greek yogurt
- 2 teaspoons pure vanilla extract
- 3/4 cup brown sugar (for streusel)
- 1/2 cup flour (for streusel)
- 1/2 teaspoon cinnamon (for streusel)
- 6 tablespoons cold butter (for streusel)
- 1/2 cup chopped pecans or walnuts (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, mixing well after each.
- Mix in pumpkin puree, sour cream, and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients, taking care not to overmix.
- For the streusel, combine brown sugar, flour, cinnamon, and cold butter until it resembles coarse crumbs; mix in chopped nuts.
- Spread half the batter in the prepared pan, sprinkle half the streusel on top, add remaining batter, and finish with the remaining streusel.
- Bake for 35-45 minutes or until a toothpick comes out with moist crumbs.
- Cool for 15 minutes in the pan, then transfer to a wire rack.
- If desired, drizzle with a glaze made of powdered sugar, milk, and vanilla after cooling.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. You can add chocolate chips or dried cranberries for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pumpkin, coffee cake, fall dessert, dessert, cozy baking
