Pumpkin Cinnamon Streusel Coffee Cake is a moist coffee cake full of fall flavors. Pumpkin, cinnamon and pecans are featured with a delicious double streusel filling and topping!
Who doesn't love a great Fall bake?
When I was trying to decide what to make this month, I knew that pumpkin was going to be an ingredient. I ended up merging a favorite coffee cake recipe I have with another I found online and ended up with this amazing cake!
What makes it amazing, is what I loved about the recipe I already have on my blog. The streusel is not only on the top but in the middle of the cake too! Which pretty much makes it doubly delicious.
Yield: 16
Pumpkin Cinnamon Streusel Coffee Cake
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Rich, moist pumpkin flavored coffee cake with a delicious pecan streusel topping and middle layer covered in powdered sugar icing.
Ingredients
FOR THE STREUSEL LAYERS
- ½ cup all purpose flour
- ¼ cup unsalted butter, cold cut into cubes
- ½ cup light brown sugar
- 2 tsp. ground cinnamon
- pinch of salt
- ½ cup chopped pecans
FOR THE COFFEE CAKE:
- 2 cups all purpose flour
- ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. fresh ground nutmeg
- 1 cup pure pumpkin puree
- ½ cup light brown sugar
- ½ cup canola oil
- ½ cup low-fat buttermilk
- 1 large egg, slightly beaten
- 1 tsp. pure vanilla extract
FOR THE ICING
- 1 cup powdered sugar
- 1-2 TBSP milk
Instructions
- Preheat oven to 350 degrees F. Spray an 8"x8" glass baking dish with cooking spray and set aside.
- Place all ingredients for streusel, except pecans, in a food processor and pulse a few times until butter is the size of peas. Add in the pecans and pulse once to combine. Set aside.
- In large bowl, combine the 2 cups flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk to combine.
- In a medium sized bowl, combine the pumpkin puree, canola oil, buttermilk, vanilla and egg.
- Pour the wet ingredients into the dry cake ingredients and stir until JUST COMBINED. Do not overmix. Pour half of the batter into your prepared pan and smooth the top. Sprinkle half the reserved streusel onto the batter. Pour the remaining batter over the streusel layer and smooth out top again. Sprinkle remaining streusel topping onto the top of the cake. Press down lightly.
- Bake in oven for 35 -40 minutes, or until a toothpick inserted into middle comes out mostly clean. This is a moist cake, so it will not be completely clean, but it should not have wet batter on it.
- Remove from oven and cool for 15 minutes. Make icing by whisking powdered sugar and milk to make a thin glaze. Pour over top of cake. Serve cake warm (incredibly delicious) or at room temperature. Store leftovers in refrigerator.
Nutrition Facts
Calories
279Fat (grams)
13 gSat. Fat (grams)
3 gCarbs (grams)
39 gFiber (grams)
2 gNet carbs
37 gSugar (grams)
22 gProtein (grams)
3 gSodium (milligrams)
191 mgCholesterol (grams)
20 mgNutritional Information provided is an estimate.
Copyright © 2014 Renee's Kitchen Adventures
If you like this recipe, check out these other fall flavored inspired recipes on my blog!
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| Salted Caramel Apple Magic Cookie Bars |
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| Pumpkin Spice Buttermilk Waffles |
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I may make this over the weekend
ReplyDeleteI love the extra streusel as that is often a favorite part of a cake! This looks and sounds delicious.
ReplyDeleteWhat a wonderful cake! I love the look of this with the gorgeous streusel, Renee. Am hoping to make it soon :-)
ReplyDeleteOh wow! This looks delicious! Perfect with a cup of coffee. :)
ReplyDeleteThe streusel is always my favorite part of the coffee cake, so I usually wind up eating from bottom to top so I can save the best for last. Extra streusel in the middle? Extra-favorite!
ReplyDeleteHello?! ;) Love streusel, the more the merrier! Great coffee cake!
ReplyDeleteThat looks absolutely incredible... now questioning my decision to low carb for the next couple of weeks... :p
ReplyDeleteWhat a wonderful strudel cake! This is perfect for breakfast at the holidays with a good cup of coffee. Blessings, Catherine
ReplyDeleteThis looks SO delicious!! Pinned and stumbling too. I wish I could have a slice right now! If you get a free moment, I would love it if you would swing by Foodie Fridays and share it with us...we go live at 9 pm tomorrow night!
ReplyDeleteThat looks so good! I need to make something pumpkiny soon! :D
ReplyDeleteThese all look so good. I enjoy a slice of coffee cake in the late morning with my tea. This recipe looks delicious and I love the extra layer of struesel in the middle.
ReplyDeleteYum, yum and triple yum. I am so much in love with pumpkin recipes that I can eat them year round. I love you have streusel inside and out!
ReplyDeleteStreusel throughout the cake is wonderful! Love that you can get a burst of the cinnamon flavor in every bite!
ReplyDeleteDelicous for morning, noon or night!
ReplyDeleteThis looks amazing, good enough to be dessert! Going to try it soon.
ReplyDeleteThis looks so good! I would love to have this for breakfast or even a nighttime snack before bed! Heading over to get the recipe!
ReplyDeleteStreusel is the best and you have it twice in this cake!! Oh my yumminess I need to try this!
ReplyDeleteOh you are a genius! This sounds and looks amazing!
ReplyDeleteCoffee cake is my not-so-secret indulgence. I think this one looks amazing. I am scared to make it because I know I will eat every crumb and my pants won't fit. Haha! But I am going to anyway. I will let you know if I move up a pant size!
ReplyDeleteOh this cake looks just perfect!
ReplyDelete