Pumpkin Coffee Cake

This Pumpkin Coffee Cake is the perfect fall twist on a classic coffee cake. Tender and moist pumpkin cake is topped with a cinnamon ginger streusel. It's so delicious and so easy to make.

This cake comes together quickly. You'll make the streusel first and let that chill in the fridge while you mix together the batter.

You'll need an 8 inch springform pan and will pour the batter in first before topping it off with that streusel. Then it bakes for a little under an hour.

Lastly you'll whip up that super simple glaze to drizzle on top once the cake is cool.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Combine the brown sugar, flour, cinnamon, nutmeg, and butter for the topping in a small bowl. Mix together with your hands, gently massaging the dry ingredients into the butter.

Continue to mix until the butter is in pea sized pieces or slightly larger. Chill until ready to use.

Preheat oven to 350º F. In a large bowl, whisk together the flour, baking powder, salt, and spices and set aside.

In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the sugar, vegetable oil, and pumpkin together on medium speed until light and fluffy.

Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed. Add the flour mixture and mix just until combined. Prep an 8 inch springform pan by coating it with cooking spray.

Carefully pour the batter into the pan and smooth it out with an offset spatula. Sprinkle the streusel evenly on top so that all of the batter is covered.

Bake for 54-56 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool for 30 minutes on a cooling rack before gently running a knife along the edges. Place the pan on top of a small jar or cup and gently open the pan, pushing the sides of the pan down off of the base to release it.

Sift the powdered sugar into a small bowl and pour in the cream. Whisk together until combined.

Transfer the vanilla icing to a pastry bag or use a spoon to drizzle the icing onto the cooled cake in a zigzag motion. The cake is best served slightly warmed. Enjoy!

Print