Pumpkin Streusel Coffee Cake
If you’re craving cozy fall flavors and a slice of something sweet with your coffee, this Pumpkin Streusel Coffee Cake is exactly what your morning needs.
Servings 12 slices
Calories 290kcal
Cost $10-$12
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- ¼ cup sour cream or plain Greek yogurt adds moisture
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter cold and cubed
- ¼ cup chopped pecans or walnuts optional for crunch
Optional Glaze (for serving)
- ½ cup powdered sugar
- 1 –2 tbsp milk or cream
- ¼ tsp vanilla extract
Instructions
- Start by preheating your oven to 350°F. Grease a 9-inch springform pan or a 9×9-inch square pan with nonstick spray or line with parchment paper. This helps the cake release easily after baking.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. If using nuts, stir them in now. Pop the streusel in the fridge while you mix the batter so it stays firm.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This step evenly distributes the leavening and spices for a well-balanced flavor throughout.
- In a large bowl, use a hand or stand mixer to cream the softened butter with both sugars until light and fluffy, about 2–3 minutes. This adds air and structure to your cake.
- Beat in the eggs one at a time, then mix in the pumpkin puree, vanilla, and sour cream. The batter may look slightly curdled at this point, but it will smooth out once you add the dry ingredients.
- Gradually mix the dry ingredients into the wet mixture just until combined. Be careful not to overmix. Pour the batter into your prepared pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Drizzle with optional glaze once fully cooled for a bakery-style finish.
Notes
Use room temperature ingredients
This helps everything mix smoothly and evenly. Cold butter or eggs can cause the batter to curdle or bake unevenly. Don’t overmix the batter
Overmixing can lead to a tough, dense cake. Stir just until no dry flour remains and everything is incorporated. Keep the streusel cold until baking
Cold butter in the streusel creates those delicious, crisp crumbles on top. Chill it until just before sprinkling it over the batter. Let it cool before slicing
It might be tempting to dig in right away, but letting the cake cool helps it firm up and makes slicing neater.
This helps everything mix smoothly and evenly. Cold butter or eggs can cause the batter to curdle or bake unevenly. Don’t overmix the batter
Overmixing can lead to a tough, dense cake. Stir just until no dry flour remains and everything is incorporated. Keep the streusel cold until baking
Cold butter in the streusel creates those delicious, crisp crumbles on top. Chill it until just before sprinkling it over the batter. Let it cool before slicing
It might be tempting to dig in right away, but letting the cake cool helps it firm up and makes slicing neater.