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Best Moist Cinnamon Streusel Pumpkin Coffee Cake

moist cinnamon streusel pumpkin coffee cake - featured image
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A nostalgic, moist pumpkin coffee cake with a shatteringly crisp cinnamon streusel topping, perfected after years of testing to achieve the ideal balance of texture and flavor.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour (for streusel)
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon (for streusel)
  • 1/3 cup unsalted butter, cold and cubed (for streusel)
  • 1/2 cup chopped pecans, optional

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper.
  2. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg. Set aside.
  3. In a separate large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes).
  4. Beat in vegetable oil, eggs, and vanilla extract until just combined. Scrape down sides of the bowl.
  5. Gradually add dry ingredients to wet ingredients on low speed. Stop once flour disappears. Fold in pumpkin puree gently until batter is thick and smooth.
  6. In a small bowl, combine 1 cup flour, brown sugar, 1 tsp cinnamon, and pecans. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  7. Pour batter into prepared pan and spread evenly. Sprinkle streusel topping generously over the batter.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if top browns too quickly.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure ingredients are at room temperature for best emulsion. Do not overmix the batter to avoid a dense texture. Keep streusel butter cold to maintain crumbly texture. Can be stored at room temperature for 3 days or frozen for 3 months.

Nutrition

Keywords: pumpkin coffee cake, cinnamon streusel, moist pumpkin cake, fall baking, brunch recipe, homemade coffee cake

Find it online: https://sparklespoon.com/best-moist-cinnamon-streusel-pumpkin-coffee-cake-easy-homemade-recipe/