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Ultimate Pumpkin Coffee Cake with Streusel – Easy Fall Recipe

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This incredibly moist and tender pumpkin coffee cake features a generous buttery streusel layer both in the middle and on top, creating the perfect contrast of soft cake and crunchy topping. It’s the ultimate fall brunch treat that’s simple enough for a lazy weekend yet impressive enough for guests.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) all-purpose flour (for streusel)
  • 3/4 cup (150g) packed brown sugar (for streusel)
  • 2 teaspoons ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 1/2 cup (113g) unsalted butter, melted (for streusel)
  • 1/2 cup (60g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. Make the streusel: In a medium bowl, whisk together 1 1/2 cups flour, 3/4 cup packed brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and stir with a fork until crumbly and all flour is moistened. If using nuts, stir them in. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt.
  4. Combine wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, 2 eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Spread half of the batter evenly into the prepared pan. Sprinkle half of the streusel over the batter. Carefully spoon the remaining batter over the streusel and spread gently. Sprinkle the remaining streusel evenly on top.
  7. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan on a wire rack for 20-30 minutes.
  8. Using parchment handles, lift the cake out of the pan. Slice into squares and serve warm or at room temperature.

Notes

For best results, use room temperature eggs and sour cream. Do not overmix the batter. Let the cake cool completely before slicing to prevent crumbling. The cake stays moist for up to 3 days stored in an airtight container at room temperature. It also freezes well for up to 3 months.

Nutrition

Keywords: pumpkin coffee cake, streusel coffee cake, fall recipe, pumpkin dessert, brunch cake, easy pumpkin cake

Find it online: https://forkifyfun.com/ultimate-pumpkin-coffee-cake-with-streusel-easy-fall-recipe/