Description
A moist pumpkin coffee cake with a warm cinnamon streusel topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ¼ cup buttermilk
- Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the pumpkin puree until smooth.
- Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Spread half of the batter into the prepared cake pan. Sprinkle half of the streusel topping over the batter.
- Spread the remaining batter over the streusel layer. Sprinkle the remaining streusel topping over the top.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For a richer flavor, you can add ½ cup of chopped pecans or walnuts to the streusel topping.
- The cake can be stored at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin, coffee cake, streusel, cinnamon, spiced, fall, dessert, breakfast