Description
A deliciously moist pumpkin coffee cake topped with a crunchy cinnamon streusel, perfect for breakfast or dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup chopped walnuts (optional)
- ½ cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared cake pan.
- In a small bowl, mix together the streusel ingredients (1/2 cup flour, 1/2 cup brown sugar, 1/4 cup butter, and cinnamon) until crumbly, then sprinkle half over the batter.
- Pour the remaining batter over the streusel layer and top with the remaining streusel mixture.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
- Drizzle with powdered sugar glaze if desired before serving.
Notes
- For a richer flavor, add a teaspoon of vanilla extract to the streusel mixture.
- This cake can be stored in an airtight container for up to 3 days.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg