Description
Indulge in the warm and inviting flavors of Pumpkin Coffee Cake topped with a delightful streusel icing. Perfect for autumn mornings or cozy afternoons, this cake combines spiced pumpkin goodness with a crunchy topping. Easy to prepare, it’s ideal for both novice and experienced bakers. Enjoy a slice with your favorite coffee and make every bite a memorable treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter (melted)
- 1 cup powdered sugar (for icing)
- 2 tbsp milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, melted butter, eggs, and milk until smooth.
- Gradually combine the wet mixture with the dry ingredients until just blended; do not overmix.
- Pour batter into the prepared dish.
- For the streusel topping: mix flour, brown sugar, cinnamon, and cold butter together until crumbly; sprinkle over the batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While cooling, whisk powdered sugar and milk to achieve desired icing consistency; drizzle over the cake before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg