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Description
A moist and flavorful pumpkin coffee cake with a streusel topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup pumpkin puree
- ¼ cup milk
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, cinnamon, nutmeg, cloves, baking soda, and salt.
- Add the softened butter to the dry ingredients and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate medium bowl, whisk together the egg, pumpkin puree, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture forms coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a richer flavor, you can add ½ cup chopped pecans or walnuts to the streusel topping.
- Ensure your pumpkin puree is not pumpkin pie filling.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg