Description
This Pumpkin Coffee Cake is a moist, tender cake layered with a spiced pumpkin streusel and topped with a smooth vanilla glaze. Perfect for fall mornings or any time you crave a cozy treat, this cake combines warm pumpkin spices with a buttery crumb and a sweet drizzle that melts in your mouth.
Ingredients
Scale
Streusel
- 3 cups all purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
Cake Batter
- 2 & 1/4 cups all purpose flour
- 1 & 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling; divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil preferred)
- 1 tablespoon vanilla extract
Icing
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or rub with butter to prevent sticking.
- Make the Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in the microwave, pour into the flour mixture, and stir until it resembles wet sand with chunks. It’s okay if some flour remains loose. Set aside or refrigerate if possible.
- Mix Dry Cake Ingredients: In a separate large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
- Add Butter and Pumpkin: Chop softened 1/2 cup butter into chunks and add to the flour mixture. Scoop about half the can of pumpkin puree into this bowl and use paddle attachment or electric beaters to combine until the mixture forms a ball, scraping the sides and bottom as needed. Add more pumpkin puree if it doesn’t come together.
- Prepare Wet Mixture: In the medium bowl used for melting butter, whisk together the remaining pumpkin puree, 4 eggs, vegetable oil, and vanilla extract until eggs are fully blended.
- Incorporate Wet Mixture: Add the wet pumpkin-egg mixture into the flour mixture in three additions, beating about 20 seconds after each. After all is combined, beat for an additional minute until the batter is light and fluffy.
- Assemble Cake Layer 1: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup of streusel on top, breaking up large chunks as needed.
- Assemble Cake Layer 2: Spread another 2 cups of batter over the streusel, then sprinkle another 1 cup of streusel on top.
- Assemble Cake Layer 3: Spread the remaining batter evenly over the streusel, then sprinkle 2 cups of streusel over the top. Reserve any leftover streusel for later.
- Bake Initial Phase: Bake the cake at 350°F for 35 minutes.
- Add Remaining Streusel Top: Remove cake from oven, quickly sprinkle the remaining streusel over any puffed spots on top, return cake to oven immediately, keeping the oven door closed as much as possible.
- Bake Final Phase: Bake for an additional 10-15 minutes until a toothpick inserted in the center comes out clean and the cake no longer wobbles when shaken.
- Cool: Let the cake cool on a wire rack for 15-20 minutes before cutting.
- Make the Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add vanilla, kosher salt, milk, and powdered sugar. Beat until smooth and add extra milk by teaspoon if icing is too thick.
- Decorate and Serve: Drizzle icing over whole cake or serve drizzled on individual slices. The cake is best served warm; microwave individual slices for 10-20 seconds if serving after cooling.
- Store: Keep cake covered at room temperature for 2-3 days, then refrigerate to extend freshness.
Notes
- Use pumpkin puree, not pumpkin pie filling, to achieve the correct texture and flavor.
- Allow butter to soften but not become fully creamy for perfect batter consistency.
- Keep leftover streusel refrigerated and use it within a few days for topping muffins or other baked goods.
- Test cake doneness with a toothpick; avoid cake that wobbles to ensure fully baked layers.
- Adjust salt in icing according to type of salt used – use less if using table salt to avoid oversalting.
- For a lighter icing, add milk 1 teaspoon at a time until desired consistency is reached.
- This cake keeps well at room temperature for several days but can be refrigerated to prolong freshness.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 553
- Sugar: 35g
- Sodium: 700mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 114mg
