Description
This Pumpkin Coffee Cake with Cinnamon Streusel is a moist, flavorful autumn treat. Layers of spiced pumpkin cake are topped with a crunchy cinnamon streusel and finished with a sweet cinnamon glaze drizzle. Perfect for breakfast, dessert, or a cozy snack, this easy-to-make cake yields 16 generous servings and offers freezer-friendly options.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1 can pure pumpkin puree (15 ounces)
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
Cinnamon Streusel:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter (melted)
Cinnamon Drizzle:
- 1 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 3 Tablespoons skim milk
Instructions
- Prepare Pans: Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal later. Set aside.
- Make the Cake Batter: In a large mixing bowl, beat the softened butter and granulated sugar together until well combined and fluffy, about 2 minutes. Add the pure pumpkin puree and eggs, beating until fully blended. Gradually add the all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and kosher salt to the wet mixture. Mix until just combined, avoiding overmixing.
- Fill Pans and Add Streusel: Divide the batter evenly between the two prepared cake pans. In a separate bowl, combine the streusel ingredients (flour, granulated sugar, light brown sugar, cinnamon, and melted butter) using a fork until crumbly. Sprinkle the streusel evenly over the batter in each pan.
- Bake the Cakes: Place the pans in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully turn the cakes out onto a wire rack to cool completely.
- Prepare the Cinnamon Drizzle: Whisk together the powdered sugar, cinnamon, and skim milk until smooth and pourable. Drizzle the glaze over the completely cooled cakes. Allow the drizzle to set for about 30 minutes before serving. Enjoy!
Notes
- This pumpkin coffee cake is moist and rich with warm spices, topped with a crunchy cinnamon streusel and sweet glaze.
- The recipe is easy to make and perfect for fall breakfasts or dessert.
- You can freeze the cake layers before or after baking for later enjoyment.
- Make sure the cakes are completely cool before adding the drizzle to prevent melting.
- Use parchment paper to ensure the cakes release easily from the pans.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 298 kcal
- Sugar: 35 g
- Sodium: 191 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 54 mg
