Pumpkin-Streusel Coffee Cake

Angela (Grammy) Derby

By
@Angela_Derby

This coffee cake is one for the books...and the perfect fall dessert. The cake is tender and moist, with a pumpkin pie-streusel layer, then topped with more cake and finally, the rest of the streusel sprinkled over the top. It's just fabulous in looks and flavor!


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

12-15

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

CAKE INGREDIENTS:

1/2 c
butter
3/4 c
sugar
1 tsp
vanilla
3
eggs
2 c
flour
1 tsp
baking powder
1 tsp
baking soda
1 c
sour cream

FILLING:

1 3/4 c
pumpkin puree (not pie filling)
1
egg
1/3 c
sugar
1 tsp
pumpkin pie spice

STREUSEL TOPPING:

1 c
brown sugar, packed
1/3 c
butter, softened
2 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 325'F. Spray a 9x13" pan.
2
Combine ingredients for Streusel Topping; set aside for later.
3
Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well.
4
Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream.
5
Combine pumpkin, 1 egg, 1/3 cup sugar, and pumpkin spice.
6
Spoon 1/2 of batter in a prepared 9 x 13 pan. (It's thick and looks like it's not enough, but it will rise up into a beautiful, moist cake.) Sprinkle 1/2 of streusel over batter. Spread pumpkin mix over streusel. Spread remaining batter over pumpkin. Sprinkle remaining streusel on top.
7
Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean.
Serves 12. Refrigerate left-overs, if you have any!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American