October 12, 2015

Cinnamon Streusel Pumpkin Coffee Cake

posted by Lindsay

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This Cinnamon Streusel Pumpkin Coffee Cake is the perfect fall breakfast! It’s easy to put together, so moist and full of pumpkin – yes!

I’m officially ready for fall flavors. Between the Pumpkin Butterscotch Chip Cookies I shared last week and now this coffee cake, it’s fall on the blog, my friends.

The cool temperatures are making dog-walking a much more enjoyable activity and pumpkin spice coffee in the morning has become a regular. The only thing that could make my mornings better is this coffee cake every time.

I absolutely love the base of this coffee cake. I’ve used it for my Blueberry Streusel Coffee Cake and my Toffee Almond Coffee Cake and both were awesome. I altered it to this delightful pumpkin version.

Because pumpkin is a natural leavener and adds a fair amount of moisture it took a few tries, but I was totally pumped when I got it just right. Pumpkin is seriously my favorite thing about fall and cake for breakfast is my favorite thing about breakfast, so naturally this coffee cake is my new bestie. 😉

To start, you’ll put the streusel together. It’s nice to have it ready to go once the cake batter is made. You’ll need flour and brown sugar, which are most of the structure of the streusel, some spices and then melted butter, which holds it all together. I usually just use a fork to mix it all together. Easy peasy.

The cake begins with butter and sugar that is creamed together. It’s an important step because it adds air to the batter. You want to make sure to cream it for the full 3 to 4 minutes. You’ll notice the butter/sugar mixture will actually become lighter in color and fluffy.

The pumpkin, milk and sour cream are added next. Lots of moisture and deliciousness in this step. Then the eggs and vanilla, and then the dry ingredients are added.

You may think that you have a fairly small amount of batter and that it couldn’t possibly be right but trust me – it is.

Add half of the batter to the pan and spread in a thin, even layer. Half of the streusel is added on top, then the remaining batter. I find that I like to use my small offset spatial to spread this batter in the pan. With it being such a thin batter, the offset spatula gives me better control over evenly spreading everything.

Top the cake with the remaining streusel and some chopped pecans. The cake should bake until a toothpick inserted in the middle comes out with a few crumbs.

Finish it off with some glaze and bam – fall breakfast is served! You’re going to love it! 🙂

Cinnamon Streusel Pumpkin Coffee Cake

Yield: 10-12 Slices 1x
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

CINNAMON STREUSEL

1/2 cup flour
1/2 cup packed brown sugar
3/4 teaspoon cinnamon
pinch of nutmeg, cloves and ginger
4 tbsp butter, melted
1/4 cup chopped pecans

PUMPKIN COFFEE CAKE

1/2 cup sugar
6 tbsp salted butter, room temperature
3/4 cup pumpkin puree
2 tbsp milk
2 tbsp sour cream
1 egg
1 tsp vanilla extract
1 1/4 tsp baking powder
1 cup all-purpose flour
1 1/2 tsp ground cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

GLAZE

3/4 cup powdered sugar
2 tsp maple extract
1–2 tbsp milk

Instructions

1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.

2. To prepare the streusel, add flour, brown sugar, cinnamon, other spices and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.

3. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.

4. Add pumpkin puree, milk and sour cream and mix until well incorporated.

5. Add egg and vanilla extract and mix until smooth.

6. Combine flour, baking powder and spices in a separate bowl.

7. Add dry ingredients to batter and mix until smooth.

8. Spread half of the cake batter into the bottom of the cake pan.

9. Top batter with about half of the streusel mixture.

10. Spread remaining cake batter over streusel.

11. Sprinkle chopped pecans and remaining streusel over the top of the cake batter.

12. Bake for 24-26 minutes, or until a toothpick inserted comes out with a few crumbs.

13. Remove cake from oven and allow to cool in the pan for about 5 minutes. Then remove to cooling rack to finish cooling.

14. To make the glaze, combine powdered sugar, maple extract and milk in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.

15. Drizzle the glaze over the coffee cake.

Enjoy!