Pumpkin Spice Coffee Cake with Streusel: The 7 Secrets

Why Make This Recipe

This recipe is simple and makes a great fall treat. It has warm spices and pumpkin. The cake is moist and has a crunchy topping. It is good for breakfast or dessert. You can make it easily, even if you are new to baking.

How to Make Pumpkin Spice Coffee Cake with Streusel

Making this cake is fun. You will mix ingredients for the cake and a topping. Then, you bake it until it is golden and cooked through.

Ingredients of : Pumpkin Spice Coffee Cake with Streusel

For the Pumpkin Spice Coffee Cake

• Dry Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional)
• 1/2 teaspoon salt
• Wet Ingredients:
• 1/2 cup (1 stick) unsalted butter, soft
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice/vinegar, let sit 5 mins)
• 1 teaspoon vanilla extract

For the Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces

Directions of : Pumpkin Spice Coffee Cake with Streusel

Prepare the Streusel Topping

1. Take a medium bowl. Mix flour, brown sugar, granulated sugar, and cinnamon.
2. Add cold, cut-up butter.
3. Use your fingers or a pastry tool. Mix butter into the dry things until it looks like crumbs. Some pieces can be bigger. Set it aside.

Make the Pumpkin Spice Coffee Cake Batter

1. Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 9-inch round springform pan.
2. Take a large bowl. Mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves (if you use them), and salt. Set it aside.
3. In another large bowl, use an electric mixer. Mix soft butter, granulated sugar, and brown sugar until it is light and fluffy (2-3 minutes).
4. Add eggs one at a time. Mix well after each egg.
5. Stir in pumpkin puree, buttermilk, and vanilla extract until just mixed.
6. Slowly add the dry ingredients to the wet ingredients. Mix on low speed until just mixed. Do not overmix. A few lumps are fine.
7. Pour the batter into your pan. Spread it out evenly.

Assemble and Bake

1. Spread the streusel topping over the cake batter evenly.
2. Bake for 35-45 minutes. A stick in the center should come out clean.
3. Let the cake cool in the pan on a wire rack for 15-20 minutes before you serve it.

How to Serve Pumpkin Spice Coffee Cake with Streusel

• Eat a slice with coffee or tea.
• Put a scoop of vanilla ice cream on top.
• Add whipped cream or a cream cheese drizzle.
• Serve it with fruit for breakfast.

How to Store Pumpkin Spice Coffee Cake with Streusel

Store leftover cake in a container with a lid at room temperature for up to 3 days. You can also put it in the fridge for up to a week.

Tips to Make Pumpkin Spice Coffee Cake with Streusel

• Do not overmix the batter! This keeps the cake soft and moist.
• Use plain pumpkin puree. Do not use pumpkin pie filling because it has added spices and sugar.
• Change spices to your liking. Add more if you like a stronger spice taste.

Variation

• Nutty Streusel: Add 1/4 cup of chopped pecans or walnuts to your streusel for extra crunch.
• Cream Cheese Swirl: Before adding the streusel, put spoonfuls of a cream cheese mixture (4 oz soft cream cheese, 1/4 cup sugar, 1 egg yolk, 1/2 tsp vanilla) on the batter. Swirl it gently with a knife.
• Chocolate Chip Treat: Fold 1/2 cup of mini chocolate chips into the cake batter.
• Maple Drizzle: Use a simple drizzle with powdered sugar and maple syrup.

FAQs

Q1: Can I make this cake ahead of time?

A1: Yes! You can bake this cake a day before. Keep it in a closed container at room temperature. The flavors might taste even better the next day.

Q2: How should I store leftover cake?

A2: Keep your cake fresh by storing it in a closed container at room temperature for up to 3 days. For longer storage, you can put it in the fridge for up to a week.

Q3: Can I use fresh pumpkin instead of canned puree?

A3: Yes, you can. If you use fresh pumpkin, cook it and make it smooth. Make sure to drain any extra water. Use plain pumpkin, not pie filling, for the best taste.

Classic Pumpkin Spice Coffee Cake with Streusel

Indulge in a moist and flavorful pumpkin spice coffee cake topped with a delightful streusel. Perfect for a cozy breakfast or an autumn dessert, this recipe brings all the comforting flavors of fall to your table.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 10 slices

Calories 400 kcal

Equipment

• Medium bowl
• Large bowl
• 9x13 inch baking pan or 9-inch round springform pan
• Electric mixer
• Wooden skewer
• Wire rack
• Pastry tool (optional)

Ingredients

  

For the Pumpkin Spice Coffee Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves optional
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (1 stick) softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice/vinegar, let sit 5 mins)
• 1 teaspoon vanilla extract

For the Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter (1/2 stick) cold and cut into small pieces

Instructions

 

Prepare the Streusel Topping

• In a medium bowl, combine flour, brown sugar, granulated sugar, and cinnamon; then add cold, cut-up butter. Mix the butter into the dry ingredients with your fingers or a pastry tool until coarse crumbs form, and set aside.

Prepare the Cake Batter

• Preheat your oven to 350°F (175°C), then grease and flour either a 9x13 inch baking pan or a 9-inch round springform pan.
• In a large bowl, whisk together the dry ingredients, including all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves (if using), and salt, then set this mixture aside.
• In a separate large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, which should take 2-3 minutes.
• Add the two large eggs one at a time, ensuring you mix well after each addition to fully incorporate them.
• Stir in the pumpkin puree, buttermilk, and vanilla extract until they are just combined, being careful not to overmix.
• Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed until they are just incorporated; a few lumps are acceptable, so avoid overmixing.
• Pour the prepared cake batter into your greased and floured baking pan, spreading it out evenly to create a uniform layer.

Assemble and Bake

• Evenly spread the prepared streusel topping directly over the cake batter in the pan.
• Bake the coffee cake for 35-45 minutes, or until a wooden skewer inserted into the center comes out completely clean.
• Allow the cake to cool in the pan on a wire rack for 15-20 minutes before serving to ensure it sets properly.

Notes

For buttermilk, if you don't have it, you can create a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes. Be careful not to overmix the cake batter, as this can lead to a dense cake. The cake will continue to set as it cools, so resist the urge to slice it too early.