The aroma of warm spices fills the air as you sink your teeth into a slice of Pumpkin Coffee Cake Streusel Icing. Imagine a soft, moist cake that dances on your taste buds with flavors of cinnamon, nutmeg, and pumpkin, all topped with a crunchy streusel that adds just the right amount of sweetness. This delightful treat is perfect for cozy autumn mornings or festive gatherings, leaving everyone asking for seconds.
I remember the first time I made this recipe; it turned my kitchen into a fragrant wonderland. My friends couldn’t resist sneaking bites while it baked, and by the time it was ready, there was barely enough left to serve! The anticipation in the air matched the deliciousness of each slice, making this cake an instant favorite.
Why You'll Love This Recipe
- This Pumpkin Coffee Cake Streusel Icing is not only easy to prepare but also brings incredible flavor to each bite
- Its inviting look makes it a showstopper at any event
- Versatile enough for breakfast or dessert, it’s perfect for sharing with loved ones
- The warm spices evoke a sense of nostalgia that everyone will appreciate
I once brought this cake to a potluck, and everyone raved about how moist and flavorful it was.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Pumpkin Puree: Use canned pumpkin puree for convenience or roast fresh pumpkins for a richer flavor.
All-Purpose Flour: A versatile base that provides structure; sift it for a lighter texture.
Granulated Sugar: Balances the spices perfectly; consider brown sugar for added depth.
Cinnamon: Essential for that warm spice flavor; don’t be shy—add extra if you love it!
Nutmeg: Just a pinch enhances the fall flavor profile; freshly grated is ideal but ground works too.
Baking Powder & Baking Soda: These are crucial for achieving that perfect rise.
Vegetable Oil: Keeps the cake moist; you can substitute with melted butter if preferred.
Eggs: Two large eggs bind everything together and create an airy texture.
Sour Cream: Adds moisture and tanginess; Greek yogurt can be used as an alternative.
Brown Sugar (for streusel): Creates a sweet crunch on top; feel free to add nuts for extra texture.
Oats (for streusel): Adds heartiness to your topping while keeping it crunchy.
Powdered Sugar (for icing): Sweetens up your finish; adjust based on desired sweetness.
Milk (for icing): Use whole milk or cream for a richer consistency in your icing.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pumpkin Coffee Cake Streusel Icing
Preheat Your Oven and Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or line it with parchment paper for easy removal.
Create the Batter: In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. In another bowl, mix pumpkin puree, sugar, oil, eggs, and sour cream until smooth. Gradually fold dry ingredients into wet until just combined; avoid overmixing for tenderness.
Prepare the Streusel Topping: In a small bowl, combine brown sugar, oats, flour, cinnamon, and melted butter using your fingers until crumbly. You want those delightful chunks of goodness!
Bake It Up: Pour half of the batter into your prepared pan and spread evenly. Sprinkle half of the streusel topping over the batter. Pour in the remaining batter gently and top with remaining streusel mixture. Bake in preheated oven for about 30-35 minutes or until golden brown.
Make the Icing: While the cake cools slightly in its pan (if you can resist), whisk powdered sugar with milk until smooth. Drizzle over cooled cake before slicing into squares—this step is essential!
Enjoy each bite of this delightful Pumpkin Coffee Cake Streusel Icing as you share stories around the table or savor quietly with your morning coffee!
You Must Know
- Pumpkin coffee cake with streusel icing is a fall favorite that fills your kitchen with mouthwatering aromas
- The warm spices create an inviting atmosphere, perfect for cozy gatherings
- Serve it with a hot cup of coffee or tea for the ultimate experience
Perfecting the Cooking Process
Begin by preheating your oven and preparing your baking pan while mixing dry ingredients first. This sequence ensures everything bakes evenly.
Add Your Touch
Feel free to swap pumpkin puree for applesauce or add nuts for extra crunch. Customize flavors based on your preference!
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. Reheat slices in the microwave for a few seconds before serving.
Chef's Helpful Tips
- Use fresh pumpkin puree instead of canned for richer flavor
- Be sure to let your butter cool before mixing into the batter to prevent curdling
- A good sprinkle of cinnamon on top enhances aroma and taste beautifully!
Baking this pumpkin coffee cake reminds me of chilly autumn mornings when my grandma would serve her famous version, filling our home with sweet spice.
FAQ
Can I use other types of flour for this recipe?
Yes, you can use whole wheat flour or gluten-free flour blends as substitutes.
How do I know when the cake is fully baked?
Insert a toothpick in the center; it should come out clean or with just a few crumbs attached.
Can I freeze pumpkin coffee cake with streusel icing?
Absolutely! Wrap it tightly and store in the freezer for up to three months.
Pumpkin Coffee Cake with Streusel Icing
Pumpkin Coffee Cake with Streusel Icing is the ultimate autumn treat, combining a soft, moist cake infused with warm spices like cinnamon and nutmeg. Topped with a crunchy streusel and a drizzle of icing, this delightful dessert is perfect for cozy mornings or festive gatherings. Whether enjoyed alongside a cup of coffee or as a sweet finish to your meal, every bite is sure to evoke nostalgia and warmth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup vegetable oil
- 2 large eggs
- ½ cup sour cream
- ¼ cup brown sugar (for streusel)
- ½ cup oats (for streusel)
- ¼ cup flour (for streusel)
- 3 tbsp melted butter (for streusel)
- 1 cup powdered sugar (for icing)
- 2 tbsp milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In one bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix pumpkin puree, sugar, oil, eggs, and sour cream until smooth.
- Gradually fold dry ingredients into wet until just combined.
- For the streusel topping, mix brown sugar, oats, flour, and melted butter until crumbly.
- Pour half of the batter into the prepared pan; sprinkle with half of the streusel. Repeat with remaining batter and streusel on top.
- Bake for about 30-35 minutes or until golden brown.
- Let cool slightly before drizzling with icing made from whisking powdered sugar with milk.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Feel free to substitute pumpkin puree with applesauce or add nuts for extra crunch. Store leftovers in an airtight container for up to three days at room temperature.
