Description
Pumpkin Coffee Cake is the perfect autumn treat, embodying the warmth and comfort of the season with its delightful blend of pumpkin puree and aromatic spices. This cake features a moist texture, crumbly streusel topping, and a creamy glaze that elevates it from a simple snack to a showstopper. Ideal for breakfast or as an afternoon indulgence, this recipe is straightforward enough for novice bakers while being flavorful enough to impress everyone at your gathering.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/3 cup brown sugar (for streusel)
- 1/2 cup all-purpose flour (for streusel)
- 1 tsp ground cinnamon (for streusel)
- 4 tbsp softened butter (for streusel)
- 4 oz cream cheese (for glaze)
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk or heavy cream (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix together pumpkin puree, granulated sugar, eggs, and vegetable oil until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually fold into the wet mixture until just combined.
- For the streusel topping, mix brown sugar, flour, cinnamon, and softened butter in a separate bowl until crumbly.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel on top before adding the remaining batter and topping with the rest of the streusel.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before glazing if desired.
Nutrition
- Serving Size: 1 piece (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg