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Pumpkin Coffee Cake!

Ingredients

For the Streusel:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons butter or margarine

For the Coffee Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2 sticks butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

For the Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons of heavy cream or whole milk

Instructions

  • Preheat oven to 350F
  • Grease and flour, or line an 8x8-inch square baking dish.

Start by making the struesel:

  • Combine flour, brown sugar and cinnamon in medium bowl.
  • Cut in butter with pastry blender or two knives until mixture is crumbly, set aside.

For the Cake

  • Combine the flour, baking powder, cinnamon, baking soda and salt in small bowl.
  • Beat butter and sugar in large mixer bowl until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Beat in pumpkin and vanilla extract. Gradually beat in flour mixture. Spoon half of batter into the prepared baking dish.
  • Sprinkle 3/4 cup Streusel Topping over batter.
  • Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping. Bake the coffee cake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Make the Glaze

  • Whisk the powdered sugar along with the heavy cream/milk together until smooth.
  • You may need to add more powdered sugar if you think its to thin or more milk if too thick
  • Drizzle over cake
  • ENJOY!