Description

This Pumpkin Coffee Cake is a moist and flavorful dessert featuring a spiced pumpkin batter layered with a crumbly brown sugar streusel topping. Perfect for fall gatherings, it combines warm spices like cinnamon and nutmeg with rich pumpkin puree for a deliciously comforting treat baked to golden perfection.

Ingredients

Cake Batter

1 cup pumpkin puree
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs (room temperature)
1/2 cup unsalted butter (melted)
1 tsp vanilla extract

Streusel Topping

1/3 cup brown sugar
1/3 cup all-purpose flour
2 tbsp unsalted butter (melted)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
Make Streusel Topping: In a small bowl, mix together the brown sugar, flour, and melted butter until crumbly. Set the streusel mixture aside.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, granulated sugar, and brown sugar until well combined for an even flavor distribution.
Combine Wet Ingredients: In another bowl, blend the pumpkin puree, eggs, melted butter, and vanilla extract until smooth. Gradually fold the dry ingredient mixture into this until just combined to avoid overmixing.
Layer Batter and Streusel: Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping evenly over it. Layer the remaining batter on top, then sprinkle with the rest of the streusel topping.
Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.

Notes

For best results, use room temperature eggs to ensure better mixing and texture.
You can substitute canned pumpkin puree if fresh pumpkin is not available.
Be careful not to overmix the batter to keep the cake light and fluffy.
Allow the cake to cool slightly before slicing to let the flavors set.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.