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Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Calories: 357
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 (15 oz) can pumpkin puree
  • 1/2 cup sour cream, room temperature
  • 2 tsp vanilla extract
  • 3/4 cup all-purpose flour (streusel)
  • 1/2 cup packed light brown sugar (streusel)
  • 1 1/2 tsp ground cinnamon (streusel)
  • 1/4 tsp salt (streusel)
  • 6 tbsp cold unsalted butter, cut into small pieces

Method
 

  1. Whisk the 3/4 cup flour, 1/2 cup brown sugar, 1 1/2 tsp cinnamon, and 1/4 tsp salt. Cut in 6 tbsp cold butter until crumbly with pea-size pieces. Chill at least 10 minutes.
  2. Preheat oven to 350°F (175°C) and butter a 9-inch square pan lined with parchment. Whisk the 1 3/4 cups flour, baking powder, baking soda, salt, and spices.
  3. Whisk melted butter with both sugars. Add eggs, pumpkin, sour cream, and vanilla until smooth.
  4. Fold dry ingredients into wet just until no flour streaks remain. The batter will be thick.
  5. Spread batter in pan, cover with chilled streusel. Bake 45 to 55 minutes until a toothpick comes out clean. Cool 15 minutes, then lift out and slice.

Notes

Room temperature eggs and sour cream blend more evenly, giving the cake a smoother rise. This cake is even better the next day, so feel free to bake it the night before.