Description
A warm, spiced pumpkin coffee cake topped with buttery streusel, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
- 1/2 cup powdered sugar (for icing)
- 1–2 tablespoons milk (for icing)
- 1/2 cup streusel topping
Instructions
- Preheat your oven to 350ยฐF (175ยฐC) and grease and flour a 9-inch round cake pan.
- Combine the canned pumpkin, sugars, vegetable oil, eggs, and vanilla in a large bowl. Mix until smooth and well incorporated.
- Whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in another bowl. Gradually combine the dry ingredients with the pumpkin mixture, stirring until just mixed. If using nuts, fold them in gently.
- Pour the cake batter into your prepared pan.
- Prepare the streusel topping by mixing the ingredients in a small bowl, then sprinkle generously over the batter.
- Bake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Whisk together the powdered sugar and milk for the icing, then drizzle it over the cooled cake.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg