Pumpkin Streusel Coffee Cake
This Pumpkin Streusel Coffee Cake is one of my favorite recipes to bake every fall. It has a tender pumpkin-spiced cake, a thick layer of buttery brown sugar streusel, and a sweet maple glaze that settles into all those little cracks on top. Baked in a simple 8x8 pan, it's easy enough for a weekend bake but special enough for a holiday breakfast or brunch. Serve it warm with a cup of coffee and you've got a pretty perfect way to start a fall morning.
Servings: 9 servings
Ingredients
For the Cake
- 6 tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, lightly packed
- ¼ cup vegetable oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla bean paste, or extract
- 1 and ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 and ½ teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ⅓ cup whole milk
Streusel
- ¾ cup all- purpose flour
- ¾ cup brown sugar
- 1 and ½ teaspoons cinnamon
- ¼ teaspoons salt
- ½ cup cold butter
Maple Glaze
- 2 tablespoons unsalted butter, melted
- ⅓ cup powdered sugar, sifted
- 2 tablespoons maple syrup
- pinch salt
Instructions
Cake
- Spray 8x8 inch baking pan with non stick spray and line with parchment paper for easier removal. Preheat oven to 350℉.
- In a large bowl with either a hand or stand mixer, cream the room temperature butter and add both sugars and cream together for 2-3 minutes. Slowly add the vegetable oil and mix until smooth.
- Add the eggs one at a time while mixing to incorporate. Add the pumpkin puree and vanilla bean paste and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
- While mixing add half of the flour mixture into the pumpkin mixture along with half of the milk then slowly add the remaining flour and milk. Mix just until the batter comes together and no streaks of flour remain.
Streusel
- Add the flour, brown sugar, cinnamon and salt to a bowl. Add cubed cold butter to the bowl and use a pastry cutter or a fork to cut the butter into the flour. The mixture should still be fairly clumpy and the size of peas. Keep cold until ready to layer.
Assemble the Cake
- Add half of the cake batter into the prepared pan. Smooth with a spatula and fill in the corners.
- Sprinkle half of the streusel layer over the batter.
- Top with remaining cake batter and the remaining streusel. Bake in preheated oven for 40-45 minutes or until when checked a toothpick comes out clean.
- Let cake cool on a wire rack before adding the maple glaze.
Maple Glaze
- In a small bowl melt the butter in a microwave. Stir in the sifted powdered sugar, maple syrup and salt. Once the glaze is smooth and the desired consistency, drizzle over the pumpkin coffee cake and serve.