This Pumpkin Streusel Coffee Cake is perfect for cozy mornings! It combines soft pumpkin spice cake with a crunchy streusel topping that adds just the right crunch.
I love enjoying a slice with my morning coffee—it makes the day feel a bit sweeter! Plus, it’s easy to whip up, so more time for sip and savor! ☕🎃
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe! If you can’t find canned pumpkin, you can use fresh pumpkin. Just roast and puree it. You can also substitute butternut squash puree for a similar taste.
Butter: Unsalted butter is best for controlling saltiness in the cake. If you need a dairy-free option, you can use coconut oil or a dairy-free butter alternative.
Sour Cream/Yogurt: Regular sour cream adds moisture and tang, while Greek yogurt can give similar results with added protein. If you’re dairy-free, consider using a plant-based yogurt.
Flour: All-purpose flour works well, but for a gluten-free version, try using a gluten-free flour blend. Just make sure it has xanthan gum for structure!
How Do You Achieve the Perfect Streusel Texture?
The streusel topping adds that delightful crunch! To get it right, it’s important to keep your butter cold. Here’s how to make it:
- Mix the dry ingredients (flour, brown sugar, cinnamon, salt) in a bowl.
- Add cold, diced butter. Use a pastry cutter or your fingers to blend it until it resembles coarse crumbs.
- Don’t worry if it looks a bit crumbly; this is what creates the lovely texture when baked!
Overall, just remember to handle the butter as little as possible to keep it from melting. This way, you’ll get that perfect streusel on top!
How to Make Pumpkin Streusel Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup sour cream or plain Greek yogurt
For the Streusel Topping:
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Streusel Coffee Cake will take approximately 15 minutes of prep time, plus about 45-55 minutes for baking. Don’t forget to let it cool for another 15 minutes before diving in. Total time: around 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy release.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is well combined. Set aside for later.
3. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This will take about 3-4 minutes and makes for a nice airy cake!
4. Add Eggs and Vanilla:
Add in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract, blending it all together seamlessly.
5. Incorporate Pumpkin and Sour Cream:
Mix in the canned pumpkin puree and sour cream (or Greek yogurt) until everything is fully incorporated and smooth.
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; this keeps your cake tender and fluffy!
7. Pour the Batter:
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
8. Make the Streusel Topping:
In a separate medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter, and using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
9. Add the Streusel:
Sprinkle the streusel topping evenly over the cake batter, enjoying that delightful contrast of textures.
10. Bake:
Place the cake in the oven and let it bake for 45-55 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
11. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Afterward, transfer it to a wire rack to cool completely.
12. Optional Glaze:
If you’d like to add a sweet glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle it over the cooled cake.
13. Serve and Enjoy:
Slice the cake up and serve it with your favorite coffee. This warm, spiced cake is perfect for any time of the day!
Enjoy your moist pumpkin coffee cake topped with crunchy cinnamon streusel and a drizzle of sweet vanilla glaze!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast and puree it until smooth. Make sure to measure out 1 cup, as the consistency can vary a bit compared to canned pumpkin.
How Should I Store Leftover Coffee Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Make This Coffee Cake Gluten-Free?
Yes, you can easily make this recipe gluten-free by using a 1:1 gluten-free flour blend. Just ensure the blend has xanthan gum, which helps provide structure to your cake.
Can I Add Nuts or Chocolate Chips?
Definitely! Adding chopped nuts like walnuts or pecans, or even chocolate chips, can enhance the flavor and texture. Just fold them into the batter before pouring it into the pan. About 1/2 cup should do the trick!