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Best Easy Pumpkin Coffee Cake with Streusel Recipe

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This Best Brown Sugar Pumpkin Coffee Cake with Streusel is a moist, tender cake with a double layer of buttery streusel, perfect for fall mornings or holiday brunches. It’s quick to make with simple ingredients and always a crowd-pleaser.

Ingredients

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  • 1 cup all-purpose flour (for streusel)
  • 1 cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/2 teaspoon ground nutmeg (for streusel)
  • Pinch of salt (for streusel)
  • 1/2 cup unsalted butter, cold and cut into small cubes (for streusel)
  • 1/2 cup chopped pecans or walnuts (optional, for streusel)
  • 2 cups all-purpose flour (for batter)
  • 1 teaspoon baking powder (for batter)
  • 1 teaspoon baking soda (for batter)
  • 1/2 teaspoon salt (for batter)
  • 2 teaspoons pumpkin pie spice (for batter)
  • 1/2 cup unsalted butter, softened to room temperature (for batter)
  • 1 cup packed light brown sugar (for batter)
  • 2 large eggs, room temperature (for batter)
  • 1 cup canned pumpkin puree (for batter)
  • 1/2 cup buttermilk, room temperature (for batter)
  • 1 teaspoon vanilla extract (for batter)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment and exposed pan sides with butter or non-stick spray.
  2. Make the streusel: In a medium bowl, whisk together 1 cup flour, 1 cup packed brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a pinch of salt. Add the cold cubed butter and cut it in with a pastry cutter or two forks until the mixture resembles coarse sand with some pea-sized butter pieces. Stir in chopped pecans if using. Set aside about 1/2 cup for the middle layer; the rest goes on top.
  3. Mix dry ingredients: In another medium bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
  4. Cream butter and sugar: In a large bowl, beat the softened butter and 1 cup brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer. Scrape down the sides.
  5. Add wet ingredients: Beat in the eggs one at a time, mixing well after each. Then add the pumpkin puree, buttermilk, and vanilla extract. Mix until just combined (some lumps are okay).
  6. Combine wet and dry: Add the dry ingredients to the wet in two additions, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Layer the cake: Spread half of the batter evenly into the prepared pan. Sprinkle the reserved 1/2 cup of streusel over the batter. Carefully spread the remaining batter on top. Sprinkle the remaining streusel evenly over the top.
  8. Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 30 minutes, tent loosely with aluminum foil.
  9. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes. Then use the parchment overhang to lift the cake out and transfer to the rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. For a glass pan, reduce oven temperature to 325°F and expect a slightly longer baking time. The cake can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin coffee cake, brown sugar streusel, fall dessert, pumpkin recipe, coffee cake with streusel

Find it online: https://lumalunch.com/best-easy-pumpkin-coffee-cake-with-streusel-recipe/