This Pumpkin Streusel Coffee Cake is perfect for cozy fall mornings! Topped with a crunchy streusel and drizzled with glaze, it’s a must-try!
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup canned pumpkin puree
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
For the Streusel Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cut into small pieces
For the Glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat the softened butter until creamy. Add the pumpkin puree, eggs, milk, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan.
For the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
Allow the cake to cool completely before drizzling with the glaze.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 8 servings