Description
Make this easy pumpkin spice coffee cake recipe with a streusel topping and sweet glaze in about an hour for a crowd-pleasing dessert!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour, spoon & leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup granulated or cane sugar
- 1/2 cup brown sugar, packed (light or dark)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream or Greek plain yogurt
- 2 large eggs
- 1/2 cup avocado or light olive oil
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted cold butter, cubed
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a square 9×9-inch baking pan or a 9-inch springform pan. Set aside.
- For the Streusel Topping: In a bowl whisk together the flour, brown sugar, cinnamon, and salt. Cut in butter with a pastry cutter or fork until crumbly. Set aside.
- For the Cake: In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin pie spice, and both sugars.
- In a separate bowl, whisk together the pumpkin puree, sour cream, eggs, and oil. Add the flour mixture to the wet batter in thirds, whisking after each addition. Do not overmix.
- Pour the batter into the prepared baking pan and spread it out evenly. Sprinkle the streusel topping over the batter, covering the entire surface.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 30 minutes. Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done. If it comes out with wet batter, bake for 5-10 more minutes and test again. Avoid areas with thick streusel, if possible. Streusel will be wet when testing the cake for doneness. Allow the cake to cool in the pan on a wire rack.
- Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cake before serving.
Notes
- Leftovers: Once cool, you can store coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If possible, I recommend leaving off the glaze until just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 336
- Sugar: 25.4 g
- Sodium: 121.2 mg
- Fat: 14.9 g
- Carbohydrates: 47.7 g
- Protein: 5.1 g
- Cholesterol: 42.7 mg