Description
This Pumpkin Coffee Cake features soft pumpkin-spiced cake layered with generous amounts of buttery cinnamon streusel and finished with a smooth vanilla glaze. It’s the perfect fall dessert or breakfast cake for holidays, brunches, and cozy weekends.
Ingredients
For the Streusel
- All-purpose flour
- Brown sugar
- Granulated sugar
- Kosher salt
- Cinnamon
- Pumpkin pie spice
- Melted butter
For the Cake
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Pumpkin pie spice
- Cinnamon
- Softened butter
- Pumpkin puree
- Eggs
- Vegetable oil
- Vanilla extract
For the Glaze
- Soft butter
- Vanilla extract
- Kosher salt
- Milk
- Powdered sugar
Instructions
- Prepare the Baking Pan
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish thoroughly using butter or nonstick spray.
- Set aside.
- Make the Streusel Mixture
- In a large mixing bowl, combine the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.
- Whisk until evenly blended.
- Pour the melted butter over the mixture.
- Stir gently just until large crumbs begin to form.
- Avoid fully mixing everything together. Some loose flour and large chunks are ideal.
- Place the streusel mixture in the refrigerator while preparing the batter.
- Combine the Dry Cake Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Mix thoroughly.
- Blend in Butter and Pumpkin
- Add the softened butter pieces to the flour mixture.
- Spoon roughly half of the pumpkin puree into the bowl.
- Mix until the butter and pumpkin distribute throughout the flour and create a thick, crumbly mixture.
- Scrape the bowl as needed.
- Prepare the Wet Mixture
- In another bowl, add the remaining pumpkin puree.
- Whisk in the eggs, vegetable oil, and vanilla extract.
- Continue whisking until smooth and fully combined.
- Finish the Cake Batter
- Gradually add the pumpkin mixture to the flour mixture in several additions.
- Mix briefly after each addition.
- Continue until a smooth, fluffy orange batter forms.
- Create the Layers
- Spread part of the batter into the bottom of the prepared pan.
- Scatter a layer of streusel evenly over the surface.
- Add another layer of batter.
- Top with more streusel.
- Spread the remaining batter over the top.
- Finish with another generous layer of streusel.
- Reserve some streusel for later.
- First Bake
- Bake the cake for approximately 35 minutes.
- The cake should rise and begin setting.
- Add Remaining Streusel
- Carefully remove the pan from the oven.
- Quickly sprinkle the reserved streusel over any exposed cake areas.
- Return the cake to the oven immediately.
- Complete Baking
- Bake for an additional 10 to 15 minutes.
- Check doneness by inserting a toothpick into the center.
- If it comes out clean, the cake is ready.
- Cool
- Place the cake on a wire rack.
- Allow it to cool for 15 to 20 minutes before glazing.
- Prepare the Glaze
- Beat the softened butter until smooth.
- Add vanilla extract, salt, milk, and powdered sugar.
- Mix until creamy and pourable.
- If necessary, add small amounts of milk until the desired consistency is reached.
- Finish and Serve
- Drizzle the glaze over the warm cake.
- Allow it to settle for a few minutes.
- Slice and serve warm.
Notes
- A glass baking dish may require a slightly longer baking time.
- Metal pans often bake faster, so start checking early.
- Keep the streusel cold for the best crumb texture.
- Store covered at room temperature for 2 to 3 days.
- Refrigerate leftovers after several days and warm before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
Nutrition
- Calories: 553 kcal
- Sugar: 35 g
- 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