Description
This Pumpkin Coffee Cake is a moist, spiced treat perfect for autumn mornings or anytime you crave a cozy, flavorful dessert. Made with pumpkin puree and a blend of warm spices, it features a tender crumb topped with a buttery cinnamon streusel.
Ingredients
Scale
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
Streusel 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 and prepare pan: Preheat your oven to 350°F (175°C) 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 flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and 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 incorporated.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined, taking care not to overmix to keep the cake tender.
- Transfer batter: Pour the batter into the prepared 9x9-inch pan and spread it evenly with a spatula.
- Prepare streusel topping: In a small bowl, stir together the flour, brown sugar, and cinnamon. Cube the cold unsalted butter and cut it into the mixture using a pastry blender, two forks, or your fingers until the mixture resembles coarse crumbs.
- Top batter with streusel: Sprinkle the streusel evenly over the pumpkin cake batter to create a crunchy topping.
- Bake the cake: Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached.
- Cool and serve: Let the cake cool slightly before serving warm or at room temperature. Enjoy your delicious pumpkin coffee cake!
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
- You can substitute Greek yogurt with sour cream for a similar texture and tang.
- For a gluten-free version, replace all-purpose flour with a gluten-free baking blend.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- The cake also freezes well; wrap tightly and thaw before serving.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
