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Pumpkin Coffee Cake with Cinnamon Streusel

chef Laya
This pumpkin coffee cake is a moist, tender fall cake made with real pumpkin puree, pumpkin pie spice, brown sugar, sour cream, and a buttery cinnamon streusel topping. It is easy to make in one pan and perfect for breakfast, brunch, dessert, Thanksgiving morning, or a cozy coffee break.
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Prepr Time 20 minutes
Cooking Time 35 minutes
20 minutes
ToTal Time 1 hour 15 minutes
Type of plate Dessert
kitchen American
Serving 4

Ingredients
  

For the cinnamon streusel topping

  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter cold and cut into small cubes

For the pumpkin coffee cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup plain pumpkin puree
  • 1/3 cup full-fat sour cream at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F / 175°C. Grease an 8-by-8-inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
  • Make the streusel topping. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Add the cold butter cubes. Use a fork, pastry cutter, or fingertips to work the butter into the dry ingredients until the mixture forms coarse crumbs with some larger clumps. Set aside.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt for the cake.
  • In a large bowl, whisk the melted butter, brown sugar, granulated sugar, pumpkin puree, sour cream, eggs, and vanilla extract until smooth.
  • Add the dry ingredients to the pumpkin mixture. Fold with a spatula just until combined and no dry streaks remain. Do not overmix.
  • Spread the batter evenly in the prepared pan.
  • Sprinkle the streusel topping evenly over the batter, leaving some larger clumps intact.
  • Bake for 35 to 40 minutes, until the topping is golden and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  • Cool the cake in the pan for at least 20 minutes before slicing into 9 squares and serving.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Cold butter is important for a crumbly, buttery streusel topping.
  • Do not overmix the cake batter after adding flour; gentle mixing helps keep the cake tender.If the topping browns before the center is baked, tent the pan loosely with foil and continue baking in 5-minute intervals.
  • Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze individual slices for up to 2 months.
  • For leftover canned pumpkin, transfer it to an airtight container and refrigerate for up to about one week or freeze for up to three months.