Pumpkin Coffee Cake with a Cinnamon Streusel Topping

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This Pumpkin Coffee Cake is the ultimate fall dessert, offering the rich, cozy flavors of pumpkin and spices in every bite. The moist cake is complemented by a buttery cinnamon streusel topping, making it the perfect balance of sweetness and warmth. Each piece is fragrant with cinnamon, nutmeg, and a touch of ginger, evoking the comforting flavors of the season.

  1. Ingredients:

For the Cake:

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

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, eggs, softened butter, and vanilla extract until smooth and combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the sour cream, making the batter smooth and slightly thick.
  6. Pour the batter into the prepared baking pan, spreading it evenly.
  7. To make the streusel topping, combine the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel topping evenly over the batter in the pan.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour | Kcal: 290 kcal per serving | Servings: 8 servings

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