Description
Seasonal warmth embraces kitchens with this delectable pumpkin coffee cake, blending rich autumn spices and comforting textures. Moist crumb and crunchy streusel topping promise delightful moments that connect you with cherished memories of fall gatherings.
Ingredients
Scale
Cake Ingredients:
- 1 3/4 cups (219 g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (112 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated white sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (244 g) canned pumpkin puree
- 3/4 cup (180 ml) buttermilk, at room temperature
Streusel Topping:
- 1/2 cup (112 g) unsalted butter, softened
- 1 cup (220 g) brown sugar, packed
- 1 cup (125 g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 pinch salt
Cream Cheese Glaze:
- 2 ounces (56 g) cream cheese, softened
- 2 tablespoons (30 ml) pure maple syrup
- 3–4 tablespoons (25–32 g) powdered sugar
- 1 tablespoon (15 ml) whole milk
Instructions
- Cream softened butter and brown sugar using an electric mixer until light and fluffy, creating a smooth, well-integrated base for the streusel topping.
- Incorporate flour, pumpkin pie spice, and salt into the butter mixture, gently mixing until the texture transforms into coarse, sandy crumbs that will provide a delightful crunch.
- Refrigerate the streusel for 15-20 minutes to firm up the mixture, allowing the flavors to meld and ensure a crisp topping when baked.
- Preheat the oven to 350°F, preparing a 9-inch square baking pan with a light coating of cooking spray or butter to prevent sticking.
- Whisk together dry ingredients – flour, baking powder, baking soda, and salt – in a medium bowl, creating a uniform dry mixture that will provide structure to the cake.
- In a separate large bowl, blend pumpkin puree, eggs, granulated sugar, and vegetable oil until smooth and well-combined, forming a rich, moist base.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just incorporated to maintain a tender cake texture.
- Pour the batter into the prepared pan, spreading evenly with a spatula to ensure uniform baking.
- Sprinkle the chilled streusel topping generously and evenly across the surface of the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Allow the cake to cool in the pan for 15 minutes, which helps it set and makes cutting easier.
- Slice and serve warm, optionally dusting with powdered sugar for an extra touch of sweetness.
Notes
- Soft butter is crucial for achieving a smooth, creamy streusel base that blends perfectly without lumps.
- Chilling the streusel mixture helps solidify the butter, creating a more defined crumbly texture when baking.
- Use fresh pumpkin pie spice to ensure maximum flavor intensity and aromatic warmth in the streusel topping.
- Adjust the salt quantity based on using salted or unsalted butter to control the overall seasoning of the cake.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 340
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg