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.
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.