Description
This Pumpkin Coffee Cake is a moist, warmly spiced autumn treat perfect for breakfast or dessert. Featuring a tender crumb infused with pumpkin puree and a crunchy cinnamon streusel topping, it offers a delightful balance of flavors and textures for chilly mornings or cozy gatherings.
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
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 Oven and Prepare Pan: Preheat your oven to 350°F and grease a 9x9-inch pan with butter or nonstick spray. Set aside to keep ready for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth and fully mixed.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Transfer Batter to Pan: Pour the batter into your prepared 9x9-inch pan, spreading it evenly with a spatula.
- Make Streusel Topping: In a small bowl, stir together flour, light brown sugar, and cinnamon. Cube the cold unsalted butter, then using a pastry blender, two forks, or your fingers, work the butter into the dry mixture until you get coarse crumbs resembling a streusel.
- Top the Cake: Evenly sprinkle the streusel topping over the pumpkin batter in the pan.
- Bake: Place the pan into the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly in the pan, then serve warm or at room temperature. Enjoy this classic autumn treat with your coffee or tea.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices in the batter.
- If you don’t have Greek yogurt, sour cream or plain yogurt can be substituted in equal amounts.
- Make sure the butter for the streusel is very cold to get the crumbly texture.
- You can add chopped nuts like pecans or walnuts to the streusel for extra crunch.
- Leftovers keep well covered at room temperature for up to two days or refrigerated for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
