Description
This Pumpkin Coffee Cake combines warm autumn spices with moist pumpkin puree for a delightful treat perfect for breakfast or dessert. Topped with a crumbly cinnamon streusel, it's an easy-to-make cake that brings cozy flavors to your table.
Ingredients
Scale
For the Cake:
- 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
- 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
For the 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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth and well blended.
- Combine Wet and Dry Mixes: Add the wet ingredients to the dry ingredient mixture and gently stir until just combined, taking care not to overmix the batter.
- Transfer Batter to Pan: Pour the batter evenly into the prepared 9x9-inch baking pan, smoothing the top with a spatula.
- Make Streusel Topping: In a small bowl, stir together the flour, light brown sugar, and cinnamon. Cube the cold unsalted butter and use a pastry blender, two forks, or your fingers to work the butter into the mixture until it forms coarse crumbs resembling streusel.
- Top the Batter: Sprinkle the streusel topping evenly over the cake batter in the pan, covering the surface completely.
- Bake the Cake: 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 in the pan. Serve warm or at room temperature and enjoy the cozy, spiced pumpkin flavors.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that may alter the flavor.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use dairy-free butter alternatives.
- Ensure the butter for the streusel topping is cold to achieve the perfect crumbly texture.
- You can add chopped nuts like pecans or walnuts to the streusel for extra crunch and flavor if desired.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
