This Pumpkin Streusel Coffee Cake is easy to make and ideal for sharing. A sweet cinnamon streusel tops a moist pumpkin cake, adding texture to a classic flavor combination. With a powdered sugar glaze for appearance and extra sweetness, the cake is complete. Serve alongside a hot cup of coffee or a tall glass of milk.
Pumpkin Streusel Coffee Cake
Yields 9 x 13-inch cake
Pumpkin Cake
15 ounces (425 grams) pumpkin puree
4 large eggs
3/4 cup (177 mL) vegetable oil
1 cup (200 grams) brown sugar, packed
3/4 cup (150 grams) granulated sugar
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt
Streusel Topping
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) brown sugar, packed
1 cup (120 grams) all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons (85 grams) butter, melted
Glaze
1 cup (125 grams) powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch cake pan. Set aside.
For the pumpkin cake, beat together the pumpkin, eggs, oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until well blended. Stir in the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until smooth and uniform in appearance. Pour into prepared baking pan and set aside.
For the streusel topping, stir together the granulated sugar, brown sugar, flour, cinnamon, salt, and melted butter in a small mixing bowl. Crumble the mixture evenly over the top of the pumpkin batter.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool before glazing.
To prepare glaze, stir together the powdered sugar and milk until smooth. If the glaze is too thick, thin with a teaspoon or two of milk. Drizzle over the top of the cake. Allow glaze to set before cutting cake and serving.
