Description
A rich and moist pumpkin coffee cake topped with a crunchy streusel and drizzled with creamy vanilla icing, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs (or 1/2 cup applesauce as substitute)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk (or dairy-free milk)
- 1/2 cup brown sugar (for streusel)
- 1/2 cup unsalted butter (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
- In another bowl, mix the pumpkin purée, beaten eggs, melted butter, and milk until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- In a small bowl, make the streusel by combining flour, brown sugar, butter, and spices; press together until crumbly.
- Pour the batter into the greased pan and spread it evenly. Sprinkle the streusel topping generously over the batter.
- Bake for about 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool before icing.
- For the icing, whisk together powdered sugar, milk, and vanilla extract until creamy.
- Drizzle the vanilla icing over the top and let it set before serving.
Notes
Serve warm with whipped cream and sprinkle with chopped nuts for added crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg