Description
This Pumpkin Coffee Cake is a moist and flavorful treat perfect for autumn mornings or anytime you crave a spiced, comforting dessert. With a tender pumpkin-infused batter and a crunchy cinnamon streusel topping, it combines warm spices like cinnamon, nutmeg, and cloves for an irresistible fall flavor.
Ingredients
Scale
Batter
- 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
Streusel 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 Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9x9-inch baking pan with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth.
- Make the Batter: Add the wet ingredients to the dry ingredients and gently mix until just combined; avoid overmixing to keep the cake tender.
- Transfer Batter to Pan: Pour and spread the batter evenly into the prepared 9x9-inch pan.
- Prepare Streusel Topping: In a bowl, stir together the flour, brown sugar, and cinnamon. Cube the cold unsalted butter, then cut or rub it into the flour mixture using a pastry blender, two forks, or your fingers until it forms coarse, crumbly pieces.
- Add Streusel and Bake: Sprinkle the prepared 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. Serve warm or at room temperature for the best flavor and texture. Enjoy your pumpkin coffee cake!
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
- Greek yogurt adds moisture and tenderness; substitute with sour cream if preferred.
- Ensure the butter for the streusel is cold for a crumbly texture.
- Test doneness with a toothpick; a few moist crumbs are fine.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
