Cozy Pumpkin Streusel Coffee Cake with Cinnamon Crumble Topping

This pumpkin streusel coffee cake is the perfect treat for cozy autumn mornings or a sweet afternoon pick-me-up. Moist, spiced pumpkin cake is topped with a buttery, cinnamon-infused streusel crumble, creating an irresistible combination of flavors and textures. Pair it with a hot cup of coffee or tea for the ultimate seasonal indulgence.

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 40-45 minutes
• Total Time: 1 hour to 1 hour 5 minutes
• Number of Servings: 12 servings
• Serving Size: 1 slice (approximately 90g/3.2oz)

Nutritional Information (Per Serving)

• Calories: 310
• Protein: 4g
• Carbohydrates: 43g
• Fat: 14g
• Saturated Fat: 8g
• Sugar: 23g
• Fiber: 2g
• Cholesterol: 50mg
• Sodium: 200mg

Ingredients List

For the Cake:

• 190g (1 1/2 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 200g (3/4 cup) pumpkin puree
• 120ml (1/2 cup) vegetable oil or melted butter
• 2 large eggs
• 60ml (1/4 cup) milk
• 1 tsp vanilla extract

For the Streusel Topping:

• 100g (1/2 cup) packed light brown sugar
• 50g (1/4 cup) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 50g (1/4 cup) unsalted butter, cold and cubed
• 50g (1/2 cup) chopped pecans or walnuts (optional)

Detailed Method of Preparation

1. Preheat the oven: Preheat your oven to 180°C (350°F). Grease a 9×9-inch (23x23cm) baking pan or line it with parchment paper.
2. Make the streusel topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs. Stir in the chopped nuts if using. Set aside.
3. Mix the dry ingredients for the cake: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, cloves).
4. Combine the wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil (or melted butter), eggs, milk, and vanilla extract until smooth.
5. Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
6. Pour the batter into the pan: Spread the batter evenly into the prepared baking pan.
7. Add the streusel topping: Sprinkle the streusel mixture evenly over the batter.
8. Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool and serve: Allow the cake to cool in the pan for at least 20 minutes before slicing. Enjoy warm or at room temperature.

Tips for Culinary Success

1. Use fresh spices: For the best flavor, use fresh ground spices, as they can lose their potency over time.
2. Room temperature eggs: Make sure the eggs are at room temperature before mixing; this will help the cake batter come together smoothly.
3. Pumpkin puree, not pumpkin pie filling: Be sure to use plain pumpkin puree, as pumpkin pie filling contains added sugars and spices that can affect the recipe.
4. Check for doneness: Since oven temperatures can vary, start checking for doneness around 38 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.
5. Optional glaze: For added sweetness, drizzle a simple vanilla glaze (made with powdered sugar, milk, and vanilla extract) over the cooled cake.

Frequently Asked Questions (FAQs)

Q1: Can I make this cake ahead of time?

Yes! This coffee cake can be made up to 2 days in advance. Store it in an airtight container at room temperature. For longer storage, you can freeze it for up to 3 months.

Q2: Can I use a different size pan?

If you don’t have a 9×9-inch pan, you can use an 8×8-inch pan, but the baking time may need to be adjusted slightly. You could also use a round cake pan of similar size.

Q3: Can I substitute the pumpkin puree with another ingredient?

Sweet potato or butternut squash puree can be used as a substitute for pumpkin puree in this recipe. The flavor may vary slightly, but it will still taste delicious.

Q4: What’s the best way to reheat the cake? To enjoy the cake warm, reheat individual slices in the microwave for about 15-20 seconds, or warm the entire cake in the oven at 160°C (320°F) for 10-15 minutes.

Q5: Can I make this recipe gluten-free? Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum for the best texture.

 

Nothing says “fall” quite like the comforting flavors of pumpkin and cinnamon, and this pumpkin streusel coffee cake captures the essence of the season perfectly. Whether you’re sharing it with friends at brunch or savoring a slice with your morning coffee, this cake is sure to become a favorite autumn treat. Go ahead and give it a try – your taste buds will thank you!