Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake is a deliciously moist and spiced cake that perfectly combines the flavors of pumpkin and warm spices with a crunchy streusel topping. Ideal for breakfast or as an afternoon treat with coffee, this cake is sure to be a hit during the fall season or any time of year.

Ingredients

• For the Cake:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• For the Streusel Topping:
• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon
• ½ cup chopped pecans (optional)
• For the Glaze (optional):
• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare Cake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, cream the butter until light and fluffy. Beat in the pumpkin puree, eggs, and vanilla extract. Mix in the sour cream until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
3. Make the Streusel Topping: In a small bowl, combine flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. Stir in the chopped pecans if using.
4. Assemble the Cake: Pour the batter into the prepared cake pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
5. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Optional Glaze: If desired, whisk together powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over the cooled cake.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 35-40 minutes
• Total Time: 1 hour
• Servings: 8

Variations

• Add Chocolate: Incorporate chocolate chips into the batter for a sweet twist.
• Swap Nuts: Use walnuts or almonds instead of pecans in the streusel topping.
• Spice It Up: Add additional spices such as ginger or cloves for a more intense flavor.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Reheating: To enjoy warm, microwave individual slices for 15-20 seconds or reheat in a 350°F (175°C) oven for about 10 minutes.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin puree; just ensure it’s well-drained to avoid excess moisture.
2. What if I don’t have sour cream?
   You can substitute with plain Greek yogurt or buttermilk for similar results.
3. Can I make this cake gluten-free?
   Yes, you can use a gluten-free all-purpose flour blend as a substitute.
4. How do I know when the cake is done?
   A toothpick inserted in the center should come out clean or with a few moist crumbs.
5. Can I freeze this cake?
   Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil before freezing.
6. What if I don’t have pecans?
   You can omit them or substitute with any other nuts or seeds you prefer.
7. Can I double the recipe?
   Yes, you can double the ingredients and bake in a larger pan, adjusting the baking time as necessary.
8. Is the glaze necessary?
   The glaze is optional; the cake is delicious on its own without it.
9. How long does this cake stay fresh?
   The cake stays fresh for about 3-5 days at room temperature when stored properly.
10. Can I add frosting instead of glaze?
    Yes, feel free to use your favorite frosting instead of the glaze for a richer dessert.

Conclusion

Pumpkin Streusel Coffee Cake is a delightful treat that combines the rich flavors of pumpkin and warm spices with a crunchy streusel topping. Perfect for sharing with family and friends, this cake can be enjoyed any time of day. Whether served with coffee in the morning or as a sweet dessert, it’s a comforting choice that captures the essence of fall.

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