Description
Delight in the cozy flavors of this Pumpkin Coffee Cake, combining warm spices with a moist pumpkin-infused batter and a crumbly cinnamon streusel topping, perfect for autumn mornings or an indulgent brunch treat.
Ingredients
Scale
Cake Batter
- 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
Streusel 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 and Prepare Pan: Preheat your oven to 350°F and grease a 9x9-inch pan with butter or nonstick spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth and well combined.
- Combine Batter: Add the wet ingredients to the dry ingredients and mix gently until just combined, being careful not to overmix to keep the cake tender.
- Transfer to Pan: Pour the batter into the prepared 9x9-inch baking dish, spreading it out evenly.
- Prepare Streusel Topping: In a small bowl, stir together flour, light brown sugar, and cinnamon. Cube the cold unsalted butter and use a pastry blender, two forks, or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Top and Bake: Sprinkle the streusel topping evenly over the pumpkin batter. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out mostly clean, with a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature for maximum flavor and moistness.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
- Greek yogurt adds moisture and tenderness; substitute with sour cream if unavailable.
- Ensure butter for the streusel topping is cold to create a crumbly texture.
- Check cake doneness by inserting a toothpick near the center; it should come out mostly clean.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
