Description
Seasonal pumpkin streusel coffee cake delivers warmth and comfort with rich autumn spices and crumbly topping. Moist layers of sweet pumpkin goodness invite you to savor each delightful bite of this classic fall treat.
Ingredients
Scale
Pumpkin:
- 1 cup canned pumpkin puree
Main Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients and Additions:
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Prepare the oven by heating to 350F (175C). Coat a 9-inch round cake pan with grease and flour, or line with parchment paper for easy removal.
- Create the cake base by combining dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. In a separate bowl, whip butter until airy. Incorporate pumpkin puree, eggs, and vanilla extract, blending thoroughly. Fold in sour cream until smooth. Gently mix dry ingredients into wet mixture, stirring minimally to maintain cake’s tender texture.
- Craft the streusel topping by mixing flour, brown sugar, cinnamon, and cold butter. Crumble ingredients using a pastry cutter or fingertips until they resemble coarse, sandy texture. Fold in chopped pecans for additional crunch and flavor.
- Transfer batter into prepared pan, smoothing the surface evenly. Generously distribute streusel topping across the entire cake surface, ensuring complete coverage.
- Bake for 35-40 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean without raw batter. Rest cake in pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Optional: Prepare a delicate glaze by whisking powdered sugar, milk, and vanilla extract. Drizzle gracefully over completely cooled cake for an elegant finishing touch.
Notes
- Swap out regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring the texture remains moist and tender.
- Reduce sugar content by using half brown sugar and half monk fruit sweetener for a lower-calorie version that still maintains delicious flavor.
- Toast pecans before adding to streusel topping to enhance their nutty richness and create a deeper, more complex taste profile.
- Use fresh pumpkin puree instead of canned for a more authentic, homemade flavor and potentially higher nutritional value.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 292 kcal
- Sugar: 15 g
- Sodium: 124 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 1.2 g
- Protein: 4 g
- Cholesterol: 56 mg