Pumpkin Streusel Coffee Cake

Slice of pumpkin streusel coffee cake on a piece of brown parchment paper on a metal spatula.

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5 from 7 votes

Moist and soft, yet dense, topped with a delicious crumble topping and drizzled with a sweet vanilla glaze.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: -12 pieces

Calories: 661kcal

Author: Jessica

Ingredients

Pumpkin Coffee Cake

2 ½ cups all-purpose flour
¾ cup light brown sugar packed
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoon cinnamon
¼ teaspoon nutmeg
pinch cloves
½ cup vegetable oil
1 ½ cup pumpkin puree not pumpkin pie filling
⅓ cup buttermilk see notes section to make your own
2 eggs
2 teaspoon vanilla extract

Crumble Topping

⅓ cup granulated sugar
⅓ cup light brown sugar packed
1 ½ cup all-purpose flour
pinch salt
10 tbs unsalted butter melted
¼ teaspoon cinnamon
pinch nutmeg

Vanilla Glaze

1 cup powdered sugar
1 tbs vanilla extract
3-5 tbs heavy cream

Instructions

Preheat oven to 350°F and arrange rack to the center of the oven. Line a 9x9 pan with parchment paper and set aside.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and spices together very well.
In a separate bowl, whisk vegetable oil, pumpkin puree, buttermilk, eggs and vanilla until combined. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until just incorporated as you do not want to over-mix the batter. Pour batter into prepared pan and set aside.
For the crumble, toss sugar, flour, salt, cinnamon and nutmeg together in a large bowl. Stir in melted butter until crumbly. It will still be wet but you will be able to break it up into smaller pieces. If for some reason it won't crumble, add another tablespoon of flour to the mixture. Crumble the topping over the batter in the pan into an even layer.
Bake for 35-40 minutes OR until a toothpick inserted in the center comes out clean.
While cake is cooling, prepare glaze. In a small bowl, combine powdered sugar, vanilla extract and cream until smooth. Add more or less cream for your desired thickness - I like mine on the thicker side so it doesn't melt into the cake.

Notes

To make your own buttermilk: Add 1 teaspoon of white distilled vinegar or fresh lemon juice to the ⅓ cup of milk in this recipe.

Storage instructions: Store cake in an airtight container at room temperature for up to 5 days.

Freezing instructions: Wrap cake in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe container and freeze for up to 3 months. Thaw at room temperature.

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