Pumpkin-Streusel Coffee Cake

Angela_Derby avatar
By Angela (Grammy) Derby
from Charlotte, NC

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!

serves 12-15
prep time 15 Min
cook time 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
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How To Make

  • 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!

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