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Pumpkin Coffee Cake with Streusel Topping and Vanilla Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Coffee Cake is a moist, flavorful dessert featuring layers of spiced pumpkin batter and a generous streusel topping. It’s perfect for fall gatherings or as a sweet breakfast treat. The cake is topped with a creamy vanilla glaze that adds a delightful finishing touch. Baked in a 9×13 inch pan, this recipe yields a tender, aromatic cake with a satisfying crumb and festive pumpkin pie spice flavors.

Ingredients

Scale

Streusel Topping

  • 3 cups all purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks, melted)

Cake Batter

  • 2 & 1/4 cups all purpose flour
  • 1 & 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter (1 stick, softened but still cool)
  • 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil recommended)
  • 1 tablespoon vanilla extract

Icing

  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (adjust if using table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
  2. Make Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in the microwave, pour into the flour mixture, and stir halfway through until the mixture looks like wet sand with chunks; do not overmix. Chill if possible.
  3. Mix Dry Cake Ingredients: In a large bowl or stand mixer, whisk 2 1/4 cups flour, 1 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon to combine.
  4. Incorporate Butter and Pumpkin in Dry Mix: Chop 1/2 cup softened butter into chunks and add to dry ingredients. Add about half the pumpkin puree from the can, then use a paddle attachment or electric beaters to blend until the mixture forms a ball, moistening the flour but not overmixing. Add a bit more pumpkin if necessary.
  5. Prepare Wet Mixture: In the bowl previously used for melting butter, whisk the remaining pumpkin with 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well blended.
  6. Combine Wet and Dry Mixtures: Add the wet mixture to the pumpkin-flour mixture in three additions, beating for about 20 seconds after each. After all is added, beat for another minute until the batter is light and fluffy.
  7. Layer Cake and Streusel: Spread 2 cups of batter in the prepared pan. Sprinkle 1 cup of streusel on top, breaking up large pieces. Spread another 2 cups batter over the streusel, then sprinkle 1 cup streusel. Add remaining batter and spread evenly. Finish with 2 cups streusel, reserving leftover streusel.
  8. Bake First Stage: Bake at 350°F for 35 minutes.
  9. Top with Remaining Streusel Quickly: Remove cake, leave oven door open, and immediately sprinkle remaining streusel over areas where cake has puffed. Quickly return cake to oven and close door.
  10. Bake Final Stage: Bake an additional 10-15 minutes. Total bake time should be 45-50 minutes. Test with a toothpick; cake is done when it comes out clean and cake does not wobble.
  11. Cool: Let the cake cool on a wire rack for 15-20 minutes before icing.
  12. Make Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding milk 1-2 teaspoons at a time if too thick.
  13. Drizzle Icing: Drizzle icing over the whole cake or individual servings as desired. The cake is best served warm; reheat slices in microwave for 10-20 seconds if cooled.
  14. Storage: Keep cake covered on the counter for 2-3 days; then refrigerate for longer storage.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Do not overmix streusel; aim for a crumbly, chunky texture.
  • Adjust kosher salt quantity if using table salt to avoid oversalting.
  • Butter for batter should be softened but cool—not melted or overly soft.
  • The topping/streusel is added in stages for maximum texture and flavor contrast.
  • Cool the cake before icing for best results.
  • The cake tastes best warm but stores well for a few days.
  • Use light-flavored olive oil for a subtle and healthy fat option.
  • Strive to keep oven door closed during second bake stage to maintain temperature.

Find it online: https://yumrecipesfood.com/pumpkin-coffee-cake-with-streusel-topping-and-vanilla-icing-recipe/