Description
This Pumpkin Coffee Cake is a moist, spiced treat perfect for autumn mornings or festive gatherings. Featuring warm spices like cinnamon, nutmeg, and cloves, paired with a crumbly streusel topping, this cake combines the rich flavor of pumpkin with a tender crumb and a delightful crunch.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1/2 cup Greek yogurt
Topping:
- 1/2 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cold
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and grease a 9x9-inch pan with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth.
- Combine Batter: Add the wet ingredients to the bowl with the dry ingredients and mix gently until just combined, taking care not to overmix.
- Transfer to Pan: Pour the batter into the prepared 9x9-inch pan, spreading evenly with a spatula.
- Make Streusel Topping: In a small bowl, stir together the flour, light brown sugar, and cinnamon. Cube the cold unsalted butter and use a pastry blender, two forks, or your fingers to cut the butter into the dry mixture until it resembles coarse crumbs.
- Add Topping and Bake: Sprinkle the streusel topping evenly over the cake batter. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Allow the cake to cool slightly before serving warm or at room temperature. Enjoy your delicious pumpkin coffee cake!
Notes
- Ensure you use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- If you don't have Greek yogurt, sour cream can be used as a substitute.
- Allow the cake to cool fully if you want cleaner slices for serving.
- You can add chopped nuts like walnuts or pecans to the streusel topping for extra crunch.
- This cake stores well in an airtight container for up to 3 days or can be frozen for longer storage.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
