Description
This Pumpkin Coffee Cake is a delightful autumn treat, combining warm spices and rich pumpkin puree for a moist, flavorful cake topped with a buttery cinnamon streusel. Perfect for breakfast or a cozy snack alongside your favorite coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1/2 cup Greek yogurt
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cold
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and grease a 9x9-inch baking pan with butter or nonstick spray to prevent sticking. Set the pan aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter evenly into the prepared 9x9-inch pan, smoothing the top with a spatula.
- Prepare Streusel Topping: In a small bowl, stir together the flour, light brown sugar, and cinnamon. Cube the cold butter and use a pastry blender, two forks, or your fingers to work the butter into the mixture until it forms coarse crumbs resembling small peas.
- Sprinkle Streusel: Evenly sprinkle the streusel topping over the cake batter in the pan.
- Bake: Place the pan in the preheated oven and bake for 35 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly before serving. Serve warm or at room temperature for best flavor and texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added spices and sweetness.
- You can substitute Greek yogurt with sour cream for similar moisture and tang.
- Ensure the butter for the streusel is cold; this helps create a crumbly topping.
- Check doneness by inserting a toothpick in the center; it should come out mostly clean.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For a gluten-free version, use a 1-to-1 gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
