Pumpkin Streusel Coffee Cake

Introduction

Pumpkin Streusel Coffee Cake is a delightful treat that brings together the warm flavors of pumpkin and spices. It’s perfect for breakfast, an afternoon snack, or dessert. The added streusel topping gives it a wonderful crunch that complements the soft, moist cake beneath. This recipe is easy to follow and makes a comforting dish that is perfect for cozy gatherings or a quiet morning at home.

Why Make This Recipe

If you love the flavors of fall, this Pumpkin Streusel Coffee Cake is a must-try! It’s rich in pumpkin, which is packed with vitamins and adds natural sweetness. The combination of spices like cinnamon, nutmeg, and ginger makes every bite feel warm and inviting. Plus, the crunchy streusel topping adds a great texture. This cake is simple to make and is sure to impress your friends and family.

How to Make Pumpkin Streusel Coffee Cake

Making Pumpkin Streusel Coffee Cake is straightforward. You start by mixing the dry ingredients, then the wet ones, and combine them to create a luscious batter. Next, you prepare the streusel topping and layer it on top of the batter before baking. In just about an hour, you will have a delicious cake that fills your kitchen with a wonderful aroma.

Ingredients

1 1⁄2 cups all-purpose flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 tsp cinnamon
1⁄2 tsp nutmeg
1⁄2 tsp ground ginger
1⁄4 tsp ground cloves
1⁄2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1⁄4 cup sour cream
1 tsp vanilla extract
1⁄2 cup all-purpose flour (for streusel)
1⁄4 cup granulated sugar (for streusel)
1⁄4 cup brown sugar
1 tsp cinnamon (for streusel)
1⁄4 cup unsalted butter, melted (for streusel)

Directions

Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan. In a medium bowl, whisk together 1 1⁄2 cups flour, baking powder, baking soda, salt, 1 tsp cinnamon, nutmeg, ginger, and cloves. Set aside.
In a separate large bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, sour cream, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared pan and spread it evenly.
In a small bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, brown sugar, and 1 tsp cinnamon. Add the melted butter and stir until the mixture forms crumbs. Evenly sprinkle the streusel over the cake batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before slicing and serving.

How to Serve Pumpkin Streusel Coffee Cake

This cake can be served warm or at room temperature. It tastes wonderful on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. A cup of coffee or tea complements it nicely for a cozy snack time.

How to Store Pumpkin Streusel Coffee Cake

To store leftover Pumpkin Streusel Coffee Cake, let it cool completely. Wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to three days or in the refrigerator for a week. If you want to keep it longer, you can freeze it for up to three months.

Tips to Make Pumpkin Streusel Coffee Cake

Make sure your butter is softened at room temperature for easier mixing.
Use fresh pumpkin puree for the best flavor, but canned puree works well too.
Feel free to adjust the spices to your taste. If you like a spicier cake, add a bit more cinnamon or even some cardamom.

Variation

For a nutty twist, you can add chopped walnuts or pecans to the streusel topping. You could also try adding chocolate chips to the batter for a richer flavor!

FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugars and spices, making it unsuitable for this recipe. Use pure pumpkin puree for the best results.

2. Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just ensure you give it a good stir before pouring it into the pan.

3. Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to check the package for any additional recommendations.

Enjoy making your Pumpkin Streusel Coffee Cake! It’s sure to be a hit!