Pumpkin Coffee Cake

Pumpkin Coffee Cake

from dishnthekitchen.com
45 min

Celebrate fall with a Pumpkin Coffee Cake topped with golden streusel topping. Made with pumpkin purée and flavoured with warming spices like cinnamon and ginger, this moist pumpkin cake tastes amazing and fills your home with cozy fall aromas while it bakes. It is pure fall comfort food.

Ingredients

  • 1 (15 oz) can pumpkin purée
  • 2 eggs
  • 2 Tablespoons vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice*
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter; softened
  • 1/2 cup chopped nuts (optional)

Directions

  1. 1

    Preheat the oven to 350 F. Then, butter and flour an 8 x 8 or 9 x 9 square cake pan or baking dish.

  2. 2

    Add the dry ingredients (flour, baking powder, salt, and pumpkin spice) to a medium mixing bowl and stir briefly to combine.

  3. 3

    Place the streusel ingredients in a separate medium mixing bowl and stir until the mixture resembles course gravel (see photo).

  4. 4

    In a large mixing bowl, whisk together the pumpkin purée, eggs, vanilla extract, brown sugar, and vegetable oil until they are combined and smooth.

  5. 5

    Sprinkle the dry ingredients into the bowl with the wet ingredients and stir until it is just combined. Do not overmix.

  6. 6

    Pour the batter into the prepared baking dish, then scatter the streusel over top of the batter so that it is covered evenly.

  7. 7

    Bake in a 350 F oven for 25-30 minutes, or until a cake tester or toothpick comes out clean after being inserted into the center of the cake.

  8. 8

    Serve warm or at room temperature.