Description

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

Ingredients

Scale

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!

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!