Description
A moist and flavorful coffee cake with the warm flavors of pumpkin, cinnamon, and nutmeg, topped with a buttery streusel that adds a delightful crunch. Perfect for fall mornings or as a sweet treat with your coffee.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup milk
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
- Gradually incorporate the dry ingredients into the wet ingredients, alternating with milk. Mix until just combined. Spread the batter evenly into the prepared pan.
- Prepare the streusel topping by mixing the flour, sugar, and cinnamon in a small bowl. Stir in the melted 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 in the center comes out clean.
- Let the cake cool in the pan before slicing and serving.
Notes
- For an extra touch, drizzle a simple glaze made with powdered sugar and milk over the cooled cake.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can substitute pumpkin puree with butternut squash puree if desired.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes