Description
A moist, warmly spiced pumpkin coffee cake with a cinnamon‑streusel topping — perfect for breakfast with coffee or as a dessert.
Ingredients
- 1 1/4 cups all‑purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- ½ cup + ¼ cup granulated sugar (or adjust sweetness to taste)
- ¼ cup brown sugar, packed
- ¾ cup unsalted butter, melted and cooled slightly
- 2 large eggs, lightly beaten
- 1 cup pumpkin purée (not pumpkin‑pie filling)
- 2 tablespoons sour cream (or plain yogurt) — optional, for extra moistness
- 1 ½ teaspoons vanilla extract
- Streusel topping:
- 1 cup all‑purpose flour
- ¾ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon (or pumpkin pie spice)
- 6 tablespoons butter, melted (or melted and cooled slightly)
Instructions
- Preheat your oven to 350 °F (175 °C). Line or grease a 9×9‑inch (or similar) baking pan with parchment paper or nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, combine the melted butter, sugars (granulated and brown), eggs, pumpkin purée, sour cream (or yogurt, if using), and vanilla. Stir until smooth.
- Add the dry ingredients to the wet mixture and stir just until combined — do not overmix.
- In a separate bowl, prepare the streusel: whisk together the flour, brown sugar, granulated sugar, and cinnamon (or pumpkin pie spice). Pour in the melted butter and stir with a fork until coarse crumbs form.
- Pour the pumpkin batter into your prepared baking pan, spreading it evenly. Sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for about 30 – 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes; then transfer to a wire rack to cool further. Serve warm or at room temperature, ideally with a cup of coffee.
Notes
- You can substitute pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves if preferred.
- For a richer cake, you can add 2 tablespoons sour cream or yogurt — this helps keep the crumb moist.
- If you like extra sweetness or a coffee‑house vibe, drizzle a simple glaze (powdered sugar + a splash of milk or coffee) over cooled slices.
- Store leftover cake in an airtight container; it stays moist for a few days. You can also freeze slices for longer storage.
