Pumpkin Coffee Cake with Streusel Topping
Recipe courtesy of Simple Gourmet Cooking
For the Cake
1/2 cup unsalted butter, softened
1 1/2 cups sugar
15 ounces pumpkin puree
3 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons pumpkin pie spice {I think I might only do 1 tbsp next time, but my mom loved it as it was}
1/2 teaspoon kosher salt
For the Streusel Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/3 cup walnuts, chopped (optional)
Preheat the oven to 350 degrees. Grease a 9x9 inch cake pan. Set aside.
Prepare the streusel:
In a small bowl, combine all streusel ingredients (flour through walnuts). Set aside.
Prepare the cake:
In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. Set aside.
In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until well combined. Add the pumpkin puree and eggs; mix thoroughly. Add in the flour mixture and mix until incorporated.
Pour the batter into the prepared cake pan. Sprinkle the streusel over the cake batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
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