Pumpkin Streusel Coffee Cake

Short description

Pumpkin Streusel Coffee Cake is a moist, spiced cake topped with a sweet, crumbly streusel, making it the perfect treat for cozy autumn mornings or relaxing afternoon coffee breaks. The warm flavors of pumpkin and spice create a comforting and delicious experience in every bite.

Why You’ll Love This Recipe

This Pumpkin Streusel Coffee Cake is the ideal balance of sweet and spiced, with a soft and moist texture thanks to the pumpkin puree and sour cream. The buttery streusel topping adds a delightful crunch and extra sweetness that complements the rich, warmly spiced cake underneath. It’s easy to make, perfect for gatherings, and brings the essence of fall to your table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

For the Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup unsalted butter, melted

Directions

Prepare the Cake

• Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
• In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
• Mix in the pumpkin puree, sour cream, and vanilla extract until fully combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared pan and spread it evenly.

Make the Streusel

• In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
• Pour in the melted butter and stir until the mixture forms crumbly crumbs.

Top and Bake

• Sprinkle the streusel evenly over the cake batter.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan before slicing and serving.

Servings and Timing

This recipe makes 9 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

• Add nuts: Stir chopped pecans or walnuts into the streusel for extra crunch.
• Make it dairy-free: Use plant-based butter and a dairy-free sour cream alternative.
• Add a glaze: Drizzle a simple powdered sugar glaze over the top once cooled for extra sweetness.
• Spice variation: Adjust the spice levels to your liking by adding more cinnamon or using pumpkin pie spice.
• Mini cakes: Bake the batter in a muffin tin for individual servings.

Storage/Reheating

Store the Pumpkin Streusel Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. To reheat, microwave individual slices for about 10-15 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes until heated through.

FAQs

How do I know when the coffee cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it is ready.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling has added sugar and spices, which will alter the flavor and texture of the cake.

What if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt for a similar texture and taste.

Can I make this coffee cake ahead of time?

Yes, you can bake it a day ahead and store it covered at room temperature.

Can I freeze Pumpkin Streusel Coffee Cake?

Yes, wrap individual slices tightly in plastic wrap and freeze for up to 3 months.

What type of pumpkin puree should I use?

Use 100% pure pumpkin puree without any added spices or sugars.

Can I add a glaze on top?

Absolutely, a simple glaze made from powdered sugar and milk would complement it beautifully.

Is this recipe suitable for a brunch menu?

Yes, it’s a perfect addition to a fall-themed brunch table.

Can I double the recipe for a larger crowd?

Yes, double the ingredients and bake in a 9×13-inch pan, adjusting the baking time as needed.

How can I make the streusel even more crumbly?

Use cold butter instead of melted butter and cut it into the dry ingredients for a more classic crumb texture.

Conclusion

Pumpkin Streusel Coffee Cake is a delightful, easy-to-make recipe that brings together the comforting flavors of fall in every slice. Whether enjoyed with a morning coffee or served as a sweet treat during gatherings, this cake promises to be a seasonal favorite you will want to bake again and again.

Pumpkin Streusel Coffee Cake

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• Author: Olivia
• Total Time: 55 minutes
• Yield: 9 servings
• Diet: Vegetarian

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Description

Indulge in the cozy flavors of fall with this Pumpkin Streusel Coffee Cake! This moist, spiced cake topped with a buttery crumbly streusel is the perfect companion to your morning coffee or a sweet afternoon treat. Easy to make and packed with autumn spices, this Pumpkin Streusel Coffee Cake will quickly become your seasonal favorite!

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Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp ground ginger

• 1/4 tsp ground cloves

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 cup pumpkin puree

• 1/4 cup sour cream

• 1 tsp vanilla extract

For the Streusel:

 

• 1/2 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 1 tsp cinnamon

• 1/4 cup unsalted butter, melted

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Instructions

• Preheat Oven: Preheat to 350°F (175°C) and grease a 9-inch square baking pan.

• Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

• Cream Butter and Sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each.

• Add Pumpkin and Sour Cream: Mix in pumpkin puree, sour cream, and vanilla extract until smooth.

• Combine Wet and Dry Ingredients: Gradually stir dry ingredients into the wet mixture. Spread batter evenly in the prepared pan.

• Make Streusel: In a small bowl, mix flour, granulated sugar, brown sugar, and cinnamon. Add melted butter and stir into crumbs.

• Top the Cake: Sprinkle streusel evenly over the batter.

• Bake: Bake for 35-40 minutes or until a toothpick comes out clean.

 

• Cool and Serve: Let the cake cool in the pan before slicing.

Notes

• For extra crunch, add a handful of chopped pecans or walnuts to the streusel topping.

• Substitute Greek yogurt for sour cream if desired.

 

• Store leftovers in an airtight container at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American