Description
A moist and flavorful Pumpkin Coffee Cake featuring a spiced streusel topping, tender pumpkin-infused layers, and a smooth vanilla glaze. Perfect for autumn mornings or cozy gatherings, this cake combines warm spices and pumpkin puree for a comforting treat.
Ingredients
Scale
Streusel
- 3 cups all purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
Cake
- 2 1/4 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil recommended)
- 1 tablespoon vanilla extract
Icing
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or butter to ensure easy release.
- Make the Streusel: 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 butter in the microwave, then pour it into the flour mixture. Stir to create a wet sand texture with chunks. Set aside or refrigerate if possible.
- Mix Dry Cake Ingredients: In a separate large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 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.
- Add Butter and Pumpkin to Dry Mix: Chop 1/2 cup softened butter into chunks. Add to the dry ingredients. Scoop about half the can of pumpkin puree into this bowl. Using a paddle attachment or electric beaters, blend until the mixture comes together in a ball, scraping down sides as needed. Add more pumpkin if needed.
- Prepare Wet Pumpkin-Egg Mixture: In the bowl used to melt butter, whisk together the remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla until smooth and well combined.
- Combine Wet and Dry Mixtures: Add the pumpkin-egg mixture to the flour mixture in three additions, beating about 20 seconds after each addition. After the last addition, beat for one more minute until the batter is light and fluffy.
- Assemble Cake Layers: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup of streusel over the batter, breaking up large chunks. Add another 2 cups batter evenly over the streusel, then sprinkle another 1 cup streusel. Spread the remaining batter over the top and evenly distribute 2 cups streusel over the final layer, saving some streusel for later.
- Initial Bake: Bake the assembled cake at 350°F for 35 minutes.
- Top with Remaining Streusel and Bake More: Remove cake swiftly, sprinkle the remaining streusel over any puffed areas, then return the cake to the oven as quickly as possible. Continue baking for another 10-15 minutes until a toothpick inserted in the center comes out clean and the cake no longer jiggles when moved.
- Cool the Cake: Allow the cake to cool on a wire rack for at least 15-20 minutes before cutting.
- Prepare the Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding milk 1-2 teaspoons at a time if too thick.
- Glaze the Cake: Drizzle the icing over the entire cake or over individual servings, as preferred. For best results, drizzle half the icing initially and save the rest for serving.
- Serving and Storage: Serve the cake warm; reheat slices in the microwave for 10-20 seconds if served after cooling. Store covered at room temperature for 2-3 days or refrigerate afterward.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Keep the butter for the cake softened but still cool for proper batter consistency.
- Work quickly when adding the final streusel to maintain oven temperature and texture.
- Adjust milk in icing for desired drizzle consistency.
- Best enjoyed warm but stores well at room temperature or refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 553 kcal
- Sugar: 35 g
- Sodium: 700 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 114 mg
