Description
A moist and spiced pumpkin coffee cake featuring warm autumn spices and a crumbly cinnamon streusel topping, perfect for breakfast or an afternoon treat.
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
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 and prepare pan: Preheat your oven to 350°F and grease a 9x9-inch baking pan with butter or nonstick spray. Set it aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves until well 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 wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined, careful not to overmix to keep the cake tender.
- Transfer batter to pan: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
- Make streusel topping: In a bowl, mix together the flour, brown sugar, and cinnamon. Cut the cold butter into small cubes, then use a pastry blender, two forks, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Top the batter: Sprinkle the streusel topping evenly over the pumpkin batter in the pan.
- Bake the cake: Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool and serve: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Greek yogurt adds moisture and a slight tang; sour cream can be a substitute.
- Ensure the butter for the streusel topping is cold to achieve a crumbly texture.
- Test doneness with a toothpick inserted into the center; it should come out mostly clean.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
