Description
A moist and flavorful Pumpkin Coffee Cake layered with a cinnamon-spiced streusel swirl and topped with a buttery crumb topping, perfect for autumn breakfasts or cozy coffee breaks.
Ingredients
Streusel Swirl Filling
- 30 g all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 53 g light brown sugar (packed)
- 2 tablespoons unsalted butter (chilled and cubed)
Crumb Topping
- 120 g all-purpose flour
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 106 g light brown sugar (packed)
- 113 g unsalted butter (melted and cooled)
Pumpkin Cake Batter
- 180 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon allspice
- 106 g light brown sugar (packed)
- 2 teaspoons vanilla extract
- 170 g pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable or canola oil
- 1 large egg
- 1/3 cup heavy cream (whipped to soft peaks)
Instructions
- Prepare Streusel Swirl Filling: In a bowl, mix together flour, cinnamon, salt, and brown sugar. Using your fingers, rub in the chilled butter pieces until the mixture resembles a sandy texture. Place this mixture in the refrigerator until needed.
- Make Crumb Topping: In another bowl, combine flour, cinnamon, salt, and brown sugar. Pour in the melted and cooled butter, then stir with a wooden spoon or spatula until a ball of dough forms. Set this aside at room temperature for later use.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8″ x 8″ baking pan with parchment paper, ensuring the parchment overhangs the edges for easy cake removal.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, cloves, and allspice.
- Mix Wet Ingredients for Cake: In a separate bowl, whisk together brown sugar, vanilla extract, pumpkin puree, vegetable or canola oil, and the egg until fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until combined. Carefully fold in the whipped heavy cream, preserving the airiness for a light texture.
- Assemble Cake Layers: Spoon half of the cake batter evenly into the prepared baking pan. Sprinkle the chilled streusel swirl filling evenly over the batter. Then top with the remaining half of the cake batter by spooning dollops over the streusel and gently spreading it to cover, which helps keep the streusel layer in place.
- Add Crumb Topping: Using your fingers, break the crumb topping dough into small pieces and scatter them evenly over the top of the assembled cake layers.
- Bake the Cake: Place the baking pan in the preheated oven and bake for 35-40 minutes, or until the crumb topping starts to brown and a toothpick inserted into the cake comes out clean.
- Cool and Remove Cake: Allow the cake to cool in the pan before lifting it out by the parchment paper edges for easy removal. Serve warm or at room temperature.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sweetness.
- Chilling the streusel swirl filling helps maintain its texture during baking.
- Whipping the heavy cream before folding into the batter gives the cake a tender and airy crumb.
- The parchment overhang in the baking pan allows for easy lifting of the cake without breaking.
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices gently in the microwave or oven before serving to restore moisture.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
