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Pumpkin Coffee Cake

A moist and flavorful pumpkin coffee cake featuring warm spices and a buttery streusel topping, perfect for fall gatherings.
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Préparation 15 minutes
Cuisson 45 minutes
Temps total 1 heure
Portions: 12 servings
Plat: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Préparation Notes

Ingrédients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Remember to spoon and level for accuracy.
  • 1 cup Brown Sugar Adds moisture and a deep caramel flavor.
  • 1 cup Granulated Sugar Sweetens the cake without overwhelming the pumpkin flavor.
  • 1 teaspoon Kosher Salt Enhances sweetness and helps balance all the flavors.
  • 1 teaspoon Cinnamon Brings warmth and spice to the flavor profile.
  • 1 teaspoon Pumpkin Pie Spice Gives the cake its cozy, autumnal character.
Wet Ingredients
  • 1/2 cup Butter, melted For a chunky streusel texture.
  • 1/2 cup Butter, softened Provides richness and moisture.
  • 1 cup Pumpkin Puree Avoid using sweetened pumpkin pie filling.
  • 2 large Eggs Essential for a fluffy cake.
  • 1/2 cup Vegetable Oil Keeps the cake moist.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 2 tablespoons Milk Adjust as needed for thickness.
For the Topping
  • 1 cup Powdered Sugar Creates a sweet glaze.

Préparation
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13-inch baking pan or line it with parchment paper.
  3. In a large bowl, whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice until well combined.
Mixing
  1. In another bowl, combine the melted butter, softened butter, pumpkin puree, eggs, vegetable oil, and vanilla extract. Blend until smooth and creamy.
  2. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
  3. If the batter is too thick, add milk to reach desired consistency.
Streusel Topping
  1. Mix remaining melted butter with flour, sugar, and cinnamon to create a crumbly streusel topping.
Baking
  1. Pour the batter into the prepared pan, smoothing the top with a spatula.
  2. Sprinkle the streusel mixture evenly over the top.
  3. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Glazing
  1. Allow the cake to cool for about 15 minutes in the pan, then transfer it to a wire rack to cool completely.
  2. Whisk together powdered sugar and enough milk to achieve a smooth glaze, and drizzle over the cooled cake.

Notes et conservation

Store at room temperature for up to 3 days or refrigerate for up to a week. For freezing, wrap in plastic wrap and aluminum foil for up to 3 months.