Why Make This Recipe

This Pumpkin Spice Coffee Cake with Streusel is incredibly moist and full of flavor. The streusel topping adds a delightful crunch. It’s perfect for fall gatherings and easy to make, even for new bakers. You can also change it up to suit your taste.

How to Make Pumpkin Spice Coffee Cake with Streusel

Making this cake involves preparing the streusel, then the cake batter, and finally baking them together. It’s a simple process that results in a delicious treat.

Ingredients of : Pumpkin Spice Coffee Cake with Streusel

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup lightly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup pure pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract

For the Streusel Topping

1/2 cup all-purpose flour
1/4 cup lightly packed brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed

Optional: For a Simple Glaze

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Directions of : Pumpkin Spice Coffee Cake with Streusel

Making the Streusel Topping

Combine Dry Ingredients: In a medium bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and salt.
Cut in Butter: Add the cold, cubed butter. Use your fingers or a pastry blender to mix the butter into the flour until you have coarse crumbs. Some pea-sized pieces of butter should remain.
Chill: Put the streusel in the refrigerator while you make the cake batter.

Preparing the Pumpkin Spice Cake Batter

Preheat and Prep: Heat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Whisk Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure there are no lumps.
Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until just combined. Do not overmix; a few streaks of flour are fine.
Pour into Pan: Pour the cake batter into the prepared baking pan. Spread it evenly.

Assembling and Baking Your Pumpkin Spice Coffee Cake with Streusel

Sprinkle Streusel: Sprinkle the chilled streusel topping evenly over the cake batter.
Bake: Bake for 40-50 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan on a wire rack for at least 30 minutes before serving.
Glaze (Optional): If you are using a glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the slightly warm or cooled cake.

How to Serve Pumpkin Spice Coffee Cake with Streusel

Serve this cake warm with coffee or tea. It is great for breakfast, brunch, or dessert. For a dessert, you can add a scoop of vanilla ice cream or whipped cream. It is also good for holiday meals.

How to Store Pumpkin Spice Coffee Cake with Streusel

Store leftover Pumpkin Spice Coffee Cake with Streusel in an airtight container at room temperature for up to 3-4 days. You can also store it in the refrigerator for up to a week. To freeze, wrap slices or the whole cooled cake tightly in plastic wrap, then in foil. Freeze for up to 2-3 months. Thaw at room temperature.

Tips to Make Pumpkin Spice Coffee Cake with Streusel

Do Not Overmix: Mixing the batter too much makes the cake tough. Mix only until everything is just combined.
Room Temperature Ingredients: Use eggs and sour cream that are at room temperature. This helps make a smoother batter.
Pumpkin Puree vs. Pumpkin Pie Filling: Always use pure pumpkin puree. Do not use pumpkin pie filling, as it has added spices and sugar.
Don’t Skimp on Spice: The generous amount of spices gives this cake its great fall flavor.
Cooling Time: Let the cake cool completely. This helps it set and keeps it from falling apart.

Variation

Glaze It Up

Maple Glaze: Use maple syrup instead of some of the milk in the simple glaze. You can also add a little maple flavoring.
Cream Cheese Glaze: A thin cream cheese glaze tastes great with pumpkin.

Streusel Swaps

Nutty Streusel: Add chopped pecans or walnuts to your streusel mix for more crunch and flavor.
Oatmeal Streusel: Add a few tablespoons of rolled oats for a chewier streusel.

Add-ins for the Cake

Chocolate Chips: Mini chocolate chips are a nice addition.
Dried Cranberries: Add dried cranberries for a touch of tartness and color.

FAQs

Q1: Can I use homemade pumpkin puree in this Pumpkin Spice Coffee Cake with Streusel recipe?

A1: Yes, homemade pumpkin puree works well. Make sure it is thick and not too watery. If it is thin, you can cook it on the stove to remove some water before using.

Q2: How can I make my streusel topping extra crunchy for this coffee cake?

A2: To make a super crunchy streusel, be sure your butter is very cold when you mix it in. You can also add a Spoonful or two of finely chopped nuts, like pecans or walnuts, to the streusel. Baking it until it is golden brown will also make it crunchier.

Q3: What’s the best way to store leftover Pumpkin Spice Coffee Cake with Streusel?

A3: Store leftover Pumpkin Spice Coffee Cake with Streusel in an airtight container at room temperature for up to 3-4 days. If your kitchen is warm or humid, or if you used a cream cheese glaze, it is best to put it in the refrigerator for up to a week.