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Ultimate Pumpkin Streusel Coffee Cake Easy Fall Recipe

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This ultimate pumpkin streusel coffee cake with brown sugar crumble is moist, spiced perfectly, and topped with a buttery brown sugar crumble that crackles when you bite into it. It’s the kind of cake that makes you slow down, pour another cup of coffee, and sit with your thoughts for a minute.

Ingredients

  • All-purpose flour, 1 ½ cups (190g) – for streusel
  • Light brown sugar, 1 cup packed (200g) – for streusel
  • Unsalted butter, ½ cup (113g), melted and slightly cooled – for streusel
  • Ground cinnamon, 1 ½ teaspoons – for streusel
  • Ground nutmeg, ½ teaspoon – for streusel
  • Salt, ¼ teaspoon – for streusel
  • All-purpose flour, 2 cups (250g) – for cake
  • Baking soda, 1 teaspoon – for cake
  • Baking powder, ½ teaspoon – for cake
  • Ground cinnamon, 2 teaspoons – for cake
  • Ground ginger, ½ teaspoon – for cake
  • Ground cloves, ¼ teaspoon – for cake
  • Salt, ½ teaspoon – for cake
  • Pumpkin puree, 1 ½ cups (340g) – for cake
  • Granulated sugar, ¾ cup (150g) – for cake
  • Light brown sugar, ½ cup packed (100g) – for cake
  • Vegetable oil, ½ cup (120ml) – for cake
  • Large eggs, 2, room temperature – for cake
  • Sour cream, ½ cup (120g) – for cake
  • Vanilla extract, 2 teaspoons – for cake

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9-inch square baking pan with parchment paper, leaving a little overhang on two sides.
  2. Make the streusel first. In a medium bowl, whisk together 1 ½ cups flour, 1 cup packed brown sugar, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt. Pour in the melted butter and stir with a fork until it forms clumps. Set aside.
  3. In a large bowl, whisk together the dry ingredients for the cake: 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
  4. In a separate bowl, whisk together the wet ingredients: 1 ½ cups pumpkin puree, ¾ cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, 2 eggs, ½ cup sour cream, and 2 teaspoons vanilla. Whisk until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay.
  6. Spread half the batter into the prepared pan. Sprinkle half the streusel over the batter. Then carefully spread the remaining batter on top. Finish with the remaining streusel, pressing it gently into the batter so it sticks.
  7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 35 minutes, tent loosely with foil.
  8. Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a cooling rack. Let it cool completely before slicing.

Notes

Don’t overmix the batter. Use room temperature ingredients. Press the streusel gently into the batter. Check for doneness at 45 minutes. Let it cool completely before slicing.

Nutrition

Keywords: pumpkin coffee cake, streusel coffee cake, fall recipe, pumpkin dessert, brown sugar crumble

Find it online: https://evabake.com/ultimate-pumpkin-streusel-coffee-cake-easy-fall-recipe/