Ya’ll know that Pumpkin Season is in full swing, and we want to take advantage of that as much as possible. We want ALL things pumpkin. We are seeing cereal, crackers, candy, cookies, pasta, drinks, etc., etc. doused with pumpkin flavor. We need to feed this addiction morning, noon and night. So, we are starting with your morning. Why don’t you wake up to this beauty tomorrow? I’ve been thinking about a pumpkin coffee cake for a while now and found the perfect recipe over at King Arthur Flour. I only changed one thing with the spices, and I think this cake is going to be the best part of waking up for anyone who has the good sense to make it.
Pumpkin Streusel Coffee Cake
Topping
- 2/3 cup granulated sugar
- pinch of salt
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans, optional
- 4 tablespoons melted butter
Filling
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder, optional (this is only for color, not for taste)
Cake
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin purée
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
- To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.
- To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
- To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
- Sprinkle the filling evenly atop the batter.
- Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.
-CK 1.0
twocarolines.com 
One thought on “Pumpkin Streusel Coffee Cake”