Pumpkin Coffee Cake
A delightful and comforting pumpkin coffee cake adorned with a buttery streusel topping, perfect for sharing during the cozy autumn season.
Ingredients
For the Cake
- 2 cups all-purpose flour (spooned and leveled) A key structure player! Spoon your flour to avoid heavy batter.
- 1 cup brown sugar (packed) For that deep, caramel-like sweetness.
- 1/2 cup granulated sugar Helps to lighten the texture just a bit.
- 1 teaspoon kosher salt Enhances the flavors beautifully.
- 1 tablespoon cinnamon Because who can resist the wonderful spice of autumn?
- 1 tablespoon pumpkin pie spice Adds complexity with warm notes of ginger and nutmeg.
- 1 cup butter (2 sticks, melted) Richness is essential here.
- 2 and 1/4 cups all-purpose flour (for cake base) Don’t forget to level it!
- 1 and 1/2 cups granulated sugar Balances the pumpkin’s earthiness with sweetness.
- 1 tablespoon baking powder Your leavening agent to ensure a nice rise.
- 3/4 teaspoon baking soda Works alongside baking powder for that perfect fluff.
- 3/4 teaspoon kosher salt To boost all those glorious flavors again.
- 1 tablespoon pumpkin pie spice Just a little more love from fall’s favorite spices.
- 1 teaspoon cinnamon Yes, more cinnamon because it’s simply heavenly!
- 1/2 cup butter (1 stick, softened but still cool) Don’t fully soften this one.
- 1 can pumpkin puree (15-oz, not pumpkin pie filling, divided) The star ingredient that brings moisture and flavor!
- 4 large eggs Acts as a binder and gives your cake that delightful fluff.
- 1/4 cup vegetable oil Adds moisture and helps keep the cake tender.
- 1 tablespoon vanilla extract The magic ingredient that brings everything together.
- 1/4 cup butter (half stick, very soft) For that dreamy icing!
- 1 teaspoon vanilla extract More vanilla for the icing.
- 1/2 teaspoon kosher salt Just a pinch to tie it all together in your icing.
- 3 tablespoons milk More to taste for perfect icing consistency!
- 2 cups powdered sugar To sweeten up your cake drizzles and make them irresistible.
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it down with butter.
- In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
- Melt 1 cup of butter in a medium bowl in the microwave. Pour the melted butter into the larger bowl and stir until it resembles wet sand, with some larger chunks. Set aside and chill if possible.
Making the Cake
- In a large bowl or stand mixer, whisk together 2 and 1/4 cups of flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
- Chop the 1/2 cup softened butter into small chunks and add them to the dry ingredients.
- Scoop out half of the pumpkin puree and add it to the flour-butter mixture. Mix carefully until it forms a lovely ball.
- In the same medium bowl, combine the remaining pumpkin with 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract, beating well until fully blended.
- Pour this mixture into the flour bowl in three additions, beating just until combined after each.
Layering & Baking
- Spread 2 cups of batter into the greased cake pan and sprinkle a cup of the streusel on top.
- Add another layer of batter (2 cups) over the streusel, followed by another cup of streusel. Repeat until all ingredients are layered, finishing with the leftover streusel.
- Bake in your preheated oven for approximately 35 minutes, checking for doneness with a toothpick.
Cooling & Icing
- Let your pumpkin coffee cake cool on a wire rack for at least 15-20 minutes.
- To make the icing, beat 1/4 cup butter until smooth, then mix in 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Drizzle over the warm cake.
Notes
Store covered at room temperature for 2-3 days. You can also freeze this cake by wrapping it tightly in plastic wrap and aluminum foil.