Friday, November 14, 2014

Pumpkin Streusel Coffee Cake

Updated and Revised September 2021

The best, most moist coffee cake EVER! It is so delicious and very easy to make. Even better if you use fresh pumpkin puree

Don't let the idea of making your own pumpkin puree stop you because it's as simple as splitting a small baking pumpkin in half, scooping out the seeds (bonus: keep them for roasted pumpkin seeds), baking the halves on a rimmed baking sheet, and scooping out the pumpkin once it's softened. See? Easy! 

Of course you can use store bought canned pumpkin and it'll be perfectly fine, but I really like fresh best.

What do you need to make Pumpkin Streusel Coffee Cake?
  • 1 cup pumkin puree (not pie filling) canned or fresh
  • flour
  • eggs
  • baking soda and baking powder
  • butter
  • sugar
  • vanilla extract
  • ground cinnamon
  • chopped pecans or walnuts (optional)

Coffee Cake:
2 cups flour
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree 
1 tsp. vanilla extract
Streusel Topping:
1/2 cup sugar
2 tsp. ground cinnamon
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 350° F. Grease and flour 9-inch round or square baking dish.

For Streusel Topping:
Combine 1/2 cup sugar, 2 tsp. cinnamon and 1/2 chop chopped pecans

For Coffee Cake:
Combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.

Spoon half of batter into prepared cake pan. Sprinkle 1/2 the Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.

Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.


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