This Pumpkin Streusel Coffee Cake is soft and moist, with a warm pumpkin flavor that feels like a cozy hug. The crunchy streusel topping adds the perfect sweet crunch!
Making this cake is a breeze. I love having a slice with my morning coffee; it makes every sip feel extra special. Plus, my house smells amazing while it bakes! ☕️🍰
Key Ingredients & Substitutions
Canned Pumpkin Puree: This gives the coffee cake its rich flavor and moisture. If you can’t find canned pumpkin, you can make your own by cooking and pureeing fresh pumpkin or substituting with sweet potato puree!
Spices: The mix of cinnamon, nutmeg, cloves, and ginger creates that warm fall flavor. Don’t have all? A pumpkin pie spice blend works too. Just use about 2 tablespoons instead of individual spices.
Sour Cream: This ingredient provides moistness and tang. If you want a lighter option, plain yogurt or even applesauce can be used instead. I’ve used Greek yogurt for a protein boost!
Butter: Unsalted butter is preferred since it allows you to control the saltiness. If you’re dairy-free, you can use dairy-free butter or coconut oil.
How Do I Ensure My Cake Comes Out Moist and Fluffy?
To achieve a moist and fluffy texture, a few tricks really help. First, make sure not to overmix the batter. Overmixing can result in a dense cake. Mix just until the ingredients are combined!
- When creaming butter and sugar, aim for a light and fluffy texture. This adds air to the batter and helps with rising!
- Be sure to let the cake cool in the pan for a short while before removing it. This helps it set and makes it easier to release without crumbling.
- If your streusel starts browning too quickly, lightly cover the cake with foil during the last baking stage to prevent burning while allowing the cake to finish baking.
How to Make Pumpkin Streusel Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and cubed
For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp milk
- ¼ tsp vanilla extract
Time Needed:
This delightful coffee cake requires about 20 minutes of prep time, plus 45-55 minutes of baking time, and then cooling time of about 10-15 minutes. In total, you’ll want to set aside around 1.5 to 2 hours to make this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9-inch bundt or tube pan. This helps the cake come out of the pan easily later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This is your dry ingredient mixture that will add flavor and texture to the cake.
3. Cream Butter and Sugar:
In a larger bowl, cream together the softened butter and granulated sugar using a hand mixer or a stand mixer. Beat it for about 3-4 minutes until it’s light and fluffy. This is the key to a nice airy cake!
4. Add Eggs:
Next, add the eggs one at a time, beating well after each addition. This helps incorporate air into your batter, making it fluffy.
5. Mix in Pumpkin and Vanilla:
Then, mix in the canned pumpkin puree and vanilla extract until everything is well combined. The pumpkin lends its delicious flavor and moisture to the cake.
6. Combine Dry Ingredients and Sour Cream:
Now, alternately add the dry ingredients and sour cream to the pumpkin mixture in three parts, beginning and ending with the dry ingredients. Mix just until combined after each addition. Be careful not to overmix, as this can make your cake dense!
7. Prepare the Streusel Topping:
For the delightful streusel topping, mix together the flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold cubed butter with your fingers or a pastry cutter until it turns into coarse crumbs.
8. Assemble the Cake:
Pour the cake batter into the prepared pan and spread it out evenly. Now sprinkle the streusel topping generously over the batter, covering it all.
9. Bake the Cake:
Place the pan in the oven and bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the streusel starts browning too quickly, cover the top loosely with foil for the last 10 minutes.
10. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 10-15 minutes. After that, carefully invert it onto a wire rack to let it cool completely.
11. Make the Glaze:
While the cake cools, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Adjust milk as needed to achieve your desired consistency.
12. Serve and Enjoy!
Once the cake is cooled, drizzle the glaze over the top. Slice it up and serve with your favorite cup of coffee or tea. Enjoy every bite of this moist, pumpkin-spiced coffee cake with the crunchy streusel topping!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. Just roast it, scoop out the flesh, and puree it until smooth. You’ll need about 1 cup of fresh puree, similar to the amount of canned pumpkin.
What If I Don’t Have Sour Cream?
No problem! You can substitute sour cream with plain yogurt or buttermilk. If using milk, consider adding a teaspoon of vinegar or lemon juice to create a similar tanginess.
How Do I Store Leftover Coffee Cake?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week or freeze it for up to 3 months. Just thaw it overnight in the fridge before enjoying!
Can I Make This Cake Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend that is designed for baking. Just make sure it has xanthan gum included, or add about ½ teaspoon per cup of flour to help with texture.
