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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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Indulge in the comforting flavors of autumn with this delightful Pumpkin Coffee Cake Recipe. Moist and fluffy, this cake is layered with a crunchy streusel topping that perfectly complements its inviting pumpkin flavor. Ideal for breakfast, brunch, or dessert, each bite brings a warm blend of cinnamon and pumpkin spice that pairs beautifully with your favorite coffee or tea. With easy-to-follow steps and simple ingredients, bakers of all levels can whip up this delicious treat for gatherings or cozy afternoons at home. Enjoy the sweet aroma wafting through your kitchen as you bake a cake everyone will love!

Ingredients

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  • 3 cups all purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks, melted)
  • 2 & 1/4 cups all purpose flour
  • 1 & 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter (1 stick, softened but still cool)
  • 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling) (divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (I use light-flavor olive oil)
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if all you have is table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat the oven to 350°F and grease a 9×13 inch cake pan.
  2. Prepare the streusel by mixing flour, sugars, salt, cinnamon, pumpkin pie spice, and melted butter until it resembles wet sand.
  3. In another bowl, combine flour, sugars, baking powder, baking soda, salt, spices, and butter until crumbly.
  4. Mix in half of the pumpkin puree until combined.
  5. In a separate bowl, whisk together remaining pumpkin puree, eggs, oil, and vanilla; then combine with the dry mixture until just blended.
  6. Layer half of the batter in the pan followed by half of the streusel; repeat layers.
  7. Bake for 35 minutes then sprinkle remaining streusel on top and bake for an additional 10-15 minutes.
  8. Cool before serving and drizzle with icing made from butter, vanilla extract, salt, milk, and powdered sugar.

Nutrition

Find it online: https://cookingwithmia.com/pumpkin-coffee-cake-recipe-2/

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