Description
This Pumpkin Coffee Cake is a moist and flavorful fall dessert featuring layers of spiced pumpkin batter and a crunchy cinnamon streusel topping. The cake is finished with a smooth vanilla glaze, making it perfect for breakfast, brunch, or dessert during the autumn season.
Ingredients
Scale
Streusel
- 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)
Cake
- 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 (light-flavored olive oil recommended)
- 1 tablespoon vanilla extract
Icing
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
- Make the Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter and pour it into the mixture. Stir until the mixture resembles wet sand with chunks, leaving some flour loose at the bottom. Set aside or chill in the fridge if possible.
- Mix Dry Ingredients for Cake: In a large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
- Add Butter and Pumpkin: Chop 1/2 cup softened butter into chunks and add to the dry ingredients. Add about half of the pumpkin puree and use a paddle attachment or electric beaters to mix gently until the butter and pumpkin combine with the flour to form a ball, scraping the bowl as needed.
- Prepare Wet Ingredients: In the bowl you used to melt butter, whisk together the remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until smooth and well blended.
- Combine Wet and Dry Mixtures: Add the wet egg mixture to the flour mixture in three additions, beating about 20 seconds after each addition. After all is incorporated, beat the batter for an additional 1 minute until light and fluffy.
- Layer the Cake and Streusel: Spread 2 cups of batter into the prepared pan. Sprinkle 1 cup of streusel evenly over the batter, breaking up large chunks. Repeat layering 2 cups batter, 1 cup streusel, then the rest of the batter, and finally top with 2 cups of streusel, leaving some streusel reserved.
- Bake First Phase: Bake in preheated oven for 35 minutes.
- Add Remaining Streusel and Continue Baking: Quickly remove the cake from the oven, sprinkle the remaining streusel focusing on areas where the cake puffed up, then return cake to oven and bake for another 10-15 minutes, totaling about 45-50 minutes. Test doneness with a toothpick; it should come out clean.
- Cool the Cake: Allow the cake to cool on a wire rack for 15-20 minutes before cutting or icing.
- Make the Icing: Beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until very smooth, adding more milk in small increments if too thick.
- Drizzle Icing and Serve: Drizzle the icing over the entire cake or individual servings. The cake is best served warm; reheat slices for 10-20 seconds in the microwave if cooled.
- Storage: Store the cake covered at room temperature for 2-3 days, then refrigerate if keeping longer.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Keep the softened butter for the cake cool but not hard for ideal mixing consistency.
- Reserve some streusel to sprinkle halfway during baking to create a crunchy topping.
- If the cake batter doesn’t come together easily, add extra pumpkin puree by dollops.
- Test cake doneness with a toothpick to avoid under- or over-baking.
- The cake keeps well for a few days at room temperature and can be refrigerated for longer storage.
- To serve warm after cooling, briefly microwave individual portions for a soft, fresh-out-of-the-oven experience.
Nutrition
- Serving Size: 1 serving
- Calories: 553 kcal
- Sugar: 35 g
- Sodium: 700 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 114 mg
