Pumpkin-Streusel Coffee Cake

2
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!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Pumpkin-Streusel Coffee Cake

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!

Printable Recipe Card

About Pumpkin-Streusel Coffee Cake

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



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