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Cinnamon Streusel Pumpkin Coffee Cake

A delightful pumpkin coffee cake with a buttery streusel topping that brings the essence of fall to your table.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 cup all-purpose flour For a basic yet satisfying cake base.
  • 1/2 cup brown sugar Adds rich, molasses-like sweetness.
  • 1/2 cup granulated sugar Balances the flavors perfectly.
  • 1/2 cup vegetable oil Keeps the cake moist.
  • 1 cup pumpkin puree Feel free to use homemade pumpkin puree if you have it!
  • 2 pieces eggs Binds everything together.
  • 1 tsp vanilla extract Adds a lovely aroma and flavor depth.
  • 1 tsp baking soda Helps the cake rise perfectly.
  • 1 tsp pumpkin spice If you don’t have this, a mix of cinnamon, nutmeg, and ginger works wonderfully.
  • 1/2 tsp salt Enhances the sweetness.
For the Streusel Topping
  • 1/3 cup all-purpose flour Forms the base of your topping.
  • 1/3 cup brown sugar For sweetness and depth.
  • 1 tsp ground cinnamon A must-have spice for that fall flavor.
  • 1/4 cup butter, softened Helps bind the topping and creates that fabulous crumbly texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, pumpkin spice, and salt until well mixed.
  3. In another bowl, beat the eggs and then mix in the vegetable oil, pumpkin puree, and vanilla extract until smooth.
  4. Gradually combine the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to over-mix; a few lumps are okay!
Streusel Preparation
  1. For the streusel topping, mix the flour, brown sugar, and cinnamon in a bowl, then add softened butter using your fingers to create a crumbly texture.
Baking
  1. Pour the batter into the prepared cake pan and evenly sprinkle the streusel topping over the batter.
  2. Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, simply warm a slice in the microwave for about 20 seconds or place it in a 350°F oven for 10 minutes. This will revive the spices and keep the cake's moistness intact.