Description
This Pumpkin Coffee Cake with Streusel Topping blends warm spices, moist pumpkin, and a crunchy topping for an irresistible treat. It’s perfect for brunch or a cozy afternoon snack!
Ingredients
Scale
- 3 cups all-purpose flour
- 2/3 cup light brown sugar
- 1/3 cup light brown sugar
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cubed
- 1/2 cup unsalted butter, softened
- 2 ½ teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 cup confectioners' sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×9-inch baking pan with parchment paper.
- In a bowl, mix 1 cup of flour, 2/3 cup brown sugar, 2 ½ tsp cinnamon, and 1/4 tsp salt for the streusel.
- Cut in cold butter until crumbly, refrigerate until ready to use.
- In another bowl, whisk 2 cups of flour, baking powder, 1 tsp salt, 1 tsp cinnamon, ginger, cloves, and nutmeg.
- Cream softened butter and both sugars until fluffy, add eggs and vanilla until smooth.
- Gradually add dry ingredients and fold in pumpkin puree and sour cream until just combined.
- Spread batter in the baking pan and top with streusel.
- Bake for 50-55 minutes until a toothpick comes out clean. Let cool slightly.
- Make the glaze with confectioners' sugar, maple syrup, milk, and remaining vanilla, drizzle over cooled cake.
Notes
Make sure your butter is at the right temperature for the streusel and batter.
Avoid overmixing to keep the cake light and airy.
Substitute Greek yogurt for sour cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg