Pumpkin Coffee Cake
A delightful blend of pumpkin and spices in a moist cake topped with a crumbly streusel, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup streusel topping
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing it and lightly flouring it.
- Mix the flour, cinnamon, and a pinch of salt in a large bowl.
- Cream the brown sugar and eggs in a separate bowl until light and fluffy.
- Incorporate the pumpkin puree into the egg mixture and blend well.
- Combine the dry ingredients into the wet mixture gently.
- Prepare the streusel topping by mixing flour, cinnamon, and butter until crumbly.
- Assemble the cake by pouring half the batter into the pan, topping with half the streusel, then layering with the remaining batter and streusel.
- Bake for 30-35 minutes, until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
Notes
Serve with whipped cream and a sprinkle of cinnamon for a cozy treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, coffee cake, dessert, autumn, baking