Cinnamon Streusel Pumpkin Coffee Cake Recipe
This Cinnamon Streusel Pumpkin Coffee Cake is a moist and tender autumn-inspired treat perfect for breakfast or an afternoon snack. Bursting with warm spices and rich pumpkin flavor, this coffee cake features a crunchy cinnamon streusel topping that adds the perfect texture contrast. Easy to prepare and baked to golden perfection, it pairs wonderfully with your morning coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
Cinnamon Streusel Topping
- ½ cup light brown sugar, packed
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal of the cake.
- Make the cinnamon streusel: In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture is crumbly and pea-sized. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices.
- Combine wet ingredients: In a large bowl, beat the eggs, then add pumpkin puree, vegetable oil, sour cream, and vanilla extract. Mix until smooth and well combined.
- Incorporate dry ingredients into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
- Assemble the cake: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon streusel topping evenly over the batter.
- Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature with coffee or tea.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- For a dairy-free version, substitute sour cream with coconut yogurt or a vegan alternative.
- The streusel topping can be doubled if you prefer a crunchier texture.
- Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
- Reheat slices gently in the microwave before serving to restore softness.
Keywords: pumpkin coffee cake, cinnamon streusel, autumn dessert, fall baking, breakfast cake, pumpkin spice
