Pumpkin Coffee Cake With Streusel

I am such a huge fan of coffee cake. It’s so easy and delicious, and quick to throw together whenever the mood strikes! This pumpkin coffee cake with streusel might be my very favorite fall recipe at the moment. The cake is moist and full of pumpkin and spice flavors, the streusel is perfectly buttery, and then with the vanilla drizzle? It’s seriously impossible not to fall in love at first bite! And the best part is that it’s so darn easy to make! This coffee cake is a staple at our house – and I bet it will become one at yours too!

I will admit I’m 100% pumpkin obsessed. When the leaves start to change, pumpkin desserts pretty much dominate my brainwaves and oven space! But since I love them so much, it’s really disappointing when they don’t live up to my (admittedly high) expectations. I’m talking about dry, flavorless frauds that mascarade as delicious pumpkin recipes. No thanks! So if you’re like me, rest assured that this pumpkin coffee cake with streusel is, quite simply, amazing.

Easy Steps To Make Pumpkin Coffee Cake With Streusel

• Whisk together your dry ingredients in a medium sized bowl.
• Combine the wet ingredients in a large bowl, and then stir the dry into the wet.
• Spoon batter into a baking dish.
• Mix together the streusel and sprinkle over top.
• Bake!
• Let cool, and add vanilla drizzle if desired. Enjoy!

Pumpkin Coffee Cake With Streusel

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• Author: Kirsten Bell
• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Total Time: 45 minutes
• Yield: 12 Pieces 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Simple, easy and flavorful pumpkin coffee cake with streusel! The perfect fall treat for weekend breakfasts and afternoon snacks.

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Ingredients

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For The Cake:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons pumpkin spice

1 teaspoon vanilla extract

1 cup pumpkin puree

1/2 cup packed brown sugar

1/2 cup melted butter

1/2 cup granulated sugar

1/4 cup buttermilk

For The Streusel:

1/4 cup butter, melted

1/2 cup all-purpose flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/8 teaspoon salt

Vanilla Glaze:

3/4 cups powdered sugar

1 tablespoons butter, melted

2 teaspoons vanilla extract

Tiny splash of milk

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Instructions

Preheat the oven to 350 degrees F, and grease an 8×8 baking dish or 8″ round cake pan. Set aside.

For the Cake: In a medium mixing bowl, combine the dry ingredients, flour through pumpkin spice. In a large mixing bowl, combine the wet ingredients, vanilla through buttermilk. In two batches, stir the flour mixture into the pumpkin mixture with a spatula. Spoon into the prepared baking dish.

Combine the streusel ingredients in a small bowl, and sprinkle over the cake batter. Bake for 30-32 minutes, or until a toothpick comes out clean.

After the cake has cooled for about 10 minutes, combine the vanilla glaze ingredients in a small bowl, and drizzle over top. Enjoy!

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Notes

If you want to remove the cake from the pan, be sure to line the bottom of the baking dish with parchment paper, creating an overhang on two sides to lift the cake out. Otherwise serve right from the baking dish!

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