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Fall is finally here, which means it’s officially pumpkin season! If you’re anything like me, you’re ready to dive into all the cozy, warm treats that come with it. Enter this Fast & Easy Pumpkin Streusel Coffee Cake—your go-to recipe for when you want to bring those fall flavors into your kitchen without spending hours in the kitchen.
Whether you need a quick breakfast, an after-school treat for the kids, or something sweet to pair with your coffee, this cake has you covered. Plus, who can resist a buttery streusel topping? Get ready to bake, because this is the one recipe you’ll want on repeat all season long!
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
- ¼ cup chopped pecans (optional)
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the butter until light and fluffy. Beat in the pumpkin puree, eggs, and vanilla extract. Mix in the sour cream until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Make the Streusel Topping: In a small bowl, combine flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. Stir in the chopped pecans if using.
- Assemble the Cake: Pour the batter into the prepared cake pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool and Glaze (Optional):
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- If desired, whisk together the powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over the cooled cake. 🍰🥄
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup unsalted butter cold and cubed
- 1 tsp ground cinnamon
- ¼ cup chopped pecans optional
For the Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
For the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare the Cake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the butter until light and fluffy. Beat in the pumpkin puree, eggs, and vanilla extract. Mix in the sour cream until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
For the Struesel
- In a small bowl, combine flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Stir in the chopped pecans if using.
Assemble the Cake
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze (Optional):
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- If desired, whisk together the powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over the cooled cake.
Substitutions & Variations
Flour Alternatives: If you’re looking for a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free baking mix. Almond flour also works well, giving the cake a slightly nutty flavor.
Sugar Substitutes: You can replace granulated sugar with coconut sugar for a deeper, caramel-like sweetness. For a low-sugar option, try using a sugar substitute like monk fruit or erythritol, maintaining the same ratios.
Dairy-Free Option: Substitute the butter in both the cake and streusel with vegan butter or coconut oil. You can also swap the milk with almond, oat, or coconut milk for a dairy-free version.
Nuts: Add chopped walnuts, pecans, or almonds to the streusel for an extra crunch. You can also use toasted pumpkin seeds for a nut-free alternative.
Flavor Boosts: Enhance the fall flavors by adding a teaspoon of maple syrup to the cake batter or the glaze. For extra warmth, increase the cinnamon or add a pinch of nutmeg, ginger, or allspice.
These easy swaps will make this pumpkin coffee cake adaptable to suit various dietary preferences and flavor profiles!
Serving Suggestions
For the ultimate indulgence, serve your warm pumpkin streusel coffee cake straight from the oven with a generous scoop of vanilla ice cream on top. The contrast between the warm, moist cake and the creamy ice cream creates a delightful melting effect that enhances the flavors of cinnamon and pumpkin.
You can also drizzle a bit of caramel sauce or a sprinkle of toasted pecans for added texture and sweetness.
Pair it with a hot cup of coffee or a spiced chai latte for a cozy autumn treat perfect for brunch or dessert. Whether it’s a casual family gathering or a festive occasion, this cake is sure to impress and satisfy everyone’s sweet tooth!
Enjoy!
There you have it—your house now smells like fall, and you’ve got a pumpkin streusel coffee cake that’s perfectly spiced and totally delicious. Bonus: it was easy enough to make without needing to bribe the kids to leave you alone for an hour. Win-win, right? 🎃
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