pumpkin-streusel coffee cake
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!
prep time
15 Min
cook time
50 Min
method
Bake
yield
12-15 serving(s)
Ingredients
- CAKE INGREDIENTS:
- 1/2 cup butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 - eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- FILLING:
- 1 3/4 cups pumpkin puree (not pie filling)
- 1 - egg
- 1/3 cup sugar
- 1 teaspoon pumpkin pie spice
- STREUSEL TOPPING:
- 1 cup brown sugar, packed
- 1/3 cup butter, softened
- 2 teaspoons cinnamon
How To Make pumpkin-streusel coffee cake
-
Step 1Preheat oven to 325'F. Spray a 9x13" pan.
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Step 2Combine ingredients for Streusel Topping; set aside for later.
-
Step 3Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well.
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Step 4Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream.
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Step 5Combine pumpkin, 1 egg, 1/3 cup sugar, and pumpkin spice.
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Step 6Spoon 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.
-
Step 7Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean. Serves 12. Refrigerate left-overs, if you have any!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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