Pumpkin Cinnamon Coffee Cake
Moist pumpkin cinnamon coffee cake with buttery streusel topping, perfect for cozy fall mornings.
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Servings: 12 slices
Calories: 340kcal
Cost: $8–$10
Equipment
- 1 9x13 inch baking pan Greased
- 2–3 Mixing bowls Large
- 1 Electric mixer Hand or stand
- Set Measuring cups/spoons –
- 1 Rubber spatula & whisk –
- 1 Cooling rack For proper setting
Ingredients
For the Cake
- 2.5 cups All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Ginger
- 1 teaspoon Pumpkin pie spice
- 0.5 cup Unsalted butter Softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 Eggs Room temperature
- 1 teaspoon Vanilla extract Pure
- 1 cup Pumpkin puree Not pie filling
- 0.5 cup Buttermilk
- 0.5 cup Sour cream
For the Streusel
- 1 cup All-purpose flour
- 1 cup Brown sugar Packed
- 2 teaspoon Cinnamon
- 0.5 cup Unsalted butter Cold, cubed
- 0.5 cup Pecans or walnuts Chopped
Instructions
- Preheat oven to 350°F, grease pan.
- Mix dry ingredients.
- Cream butter + sugars, add eggs + vanilla.
- Blend pumpkin, buttermilk, sour cream.
- Combine wet + dry alternately.
- Mix flour, sugar, cinnamon + butter until crumbly.
- Alternate layers of batter and streusel.
- 45–55 minutes, test doneness with toothpick.
- Let rest 20 minutes; glaze optional.
Notes
Top with a light glaze for extra sweetness or serve warm with coffee or tea.
Nutrition
Serving: 120g | Calories: 340kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 230mg | Potassium: 180mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4800IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg