Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 cup brown sugar; 1/2 cup granulated sugar; 1 teaspoon kosher salt; 1 tablespoon cinnamon; 1 tablespoon pumpkin pie spice; 1 cup butter (2 sticks, melted); 2 & 1/4 cups all-purpose flour for cake batter; 1 & 1/2 cups granulated sugar for cake; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon kosher salt for cake; 1 tablespoon pumpkin pie spice for cake; 1 teaspoon cinnamon for cake; 1/2 cup butter (1 stick, softened but still cool); 1 (15-oz) can pumpkin puree (divided); 4 large eggs; 1/4 cup vegetable oil; 1 tablespoon vanilla extract; 1/4 cup butter (half stick, very soft); 1 teaspoon vanilla extract for icing; 1/2 teaspoon kosher salt for icing; 3 tablespoons milk (more to taste); 2 cups powdered sugar

Description

A delightful pumpkin coffee cake perfect for breakfast or dessert, featuring a moist texture and crumbly streusel topping, infused with warm spices.

Ingredients

3 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon kosher salt
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 cup butter (2 sticks, melted)
2 & 1/4 cups all-purpose flour for cake batter
1 & 1/2 cups granulated sugar for cake
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt for cake
1 tablespoon pumpkin pie spice for cake
1 teaspoon cinnamon for cake
1/2 cup butter (1 stick, softened but still cool)
1 (15-oz) can pumpkin puree (divided)
4 large eggs
1/4 cup vegetable oil
1 tablespoon vanilla extract
1/4 cup butter (half stick, very soft)
1 teaspoon vanilla extract for icing
1/2 teaspoon kosher salt for icing
3 tablespoons milk (more to taste)
2 cups powdered sugar

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Instructions

Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
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 of butter in a medium bowl in the microwave. Pour it into the flour mixture and stir to combine.
For the cake: In a 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.
Chop 1/2 cup softened butter into chunks and add it to the flour mixture.
In a separate bowl, mix half of the pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Beat well until blended.
Gradually add the egg mixture to the flour mixture in 3 additions, beating after each addition. Beat until light and fluffy.
Spread 2 cups of batter into the prepared cake pan. Sprinkle 1 cup of streusel on top, followed by another 2 cups of batter and then the remaining streusel.
Bake at 350°F for 35 minutes, then sprinkle remaining streusel on top and bake for an additional 10-15 minutes. Total bake time should be 45-50 minutes.
Let the cake cool on a wire rack for at least 15-20 minutes.
Make the icing: Beat 1/4 cup butter until smooth, then add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth.
Drizzle the icing over the cooled cake and serve warm.

Notes

Using fresh spices enhances flavor; opt for high-quality pumpkin puree for best results. Store leftovers properly to maintain moisture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 300mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg