Description
A tender, fluffy pumpkin coffee cake topped with a buttery, cinnamon-spiced streusel. Perfect for a slow morning with coffee or as a make-ahead brunch treat.
Ingredients
Scale
- 1 cup (120g) all-purpose flour (for streusel)
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1½ teaspoons ground cinnamon
- Pinch of salt
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 cups (240g) all-purpose flour (for cake)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120ml) buttermilk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease parchment and exposed pan sides.
- Make the streusel: In a medium bowl, whisk together 1 cup flour, ½ cup brown sugar, ¼ cup granulated sugar, 1½ teaspoons cinnamon, and a pinch of salt. Pour in ½ cup melted butter and stir with a fork until clumps form. Set aside.
- Whisk dry ingredients: In a large bowl, whisk together 2 cups flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
- Cream butter and sugar: In a stand mixer or large bowl with a hand mixer, beat ½ cup softened butter and 1 cup granulated sugar on medium speed for 3–4 minutes until light and fluffy. Scrape down sides.
- Add eggs and vanilla: Add eggs one at a time, beating well after each. Beat in vanilla extract. Mixture may look slightly curdled.
- Add pumpkin puree: With mixer on low, add pumpkin puree and mix until just combined.
- Alternate dry and wet ingredients: With mixer on low, add one-third of flour mixture, mixing until just a few streaks remain. Add half of buttermilk, mix. Repeat with another third of flour, remaining buttermilk, and final third of flour. Stop mixing when flour disappears.
- Fold batter: Use a rubber spatula to gently fold batter from bottom up to ensure even mixing.
- Assemble cake: Spread half of batter into prepared pan. Sprinkle half of streusel over batter. Drop remaining batter in spoonfuls over streusel and spread carefully. Top with remaining streusel, pressing gently into batter.
- Bake: Bake for 45–55 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 30 minutes, tent with foil. Cool in pan on wire rack for at least 20 minutes, then lift out using parchment handles.
Notes
Room temperature ingredients are key for best texture. Don’t overmix streusel; aim for clumps. Let cake cool before slicing for clean pieces. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free milk with lemon juice. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake
- Calories: 380
- Sugar: 32
- Sodium: 280
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
Keywords: pumpkin coffee cake, cinnamon streusel, fall breakfast, pumpkin dessert, coffee cake recipe