Pumpkin Coffee Cake Wtih Streusel

Slice of pumpkin coffee cake on a plate with a bite missing.

Pumpkin Coffee Cake Wtih Streusel

This Pumpkin Coffee Cake with Streusel is a tender and moist cake that has a cinnamon streusel topping. It goes great with your favorite cup of coffee.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings Slices

Calories 193kcal

Equipment

9x13 baking pan
large mixing bowl
small bowl

Ingredients

1 cup butter softened
1 cup sugar
⅔ cup brown sugar
14.5 ounces pumpkin puree 14.5 oz
4 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon allspice
1 teaspoon salt

Streusel:

½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
4 tablespoons butter softened

Instructions

Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
In a large bowl, beat the sugar, brown sugar and butter together until light and fluffy.
Add in the pumpkin puree and eggs and beat some more.
Batter may appear grainy, but will change.
Add in the dry ingredients (flour, baking powder, baking soda, cinnamon, cloves, nutmeg, allspice and salt) and mix until well combined.
Pour into the prepared pan and set aside.
In a small bowl, mix together the flour, brown sugar and cinnamon.
Add in the butter and combine until small clumps form.
Sprinkle in an even layer over the top of the cake.
Place the cake in the oven and bake for 350-40 minutes, or until a knife comes out cleanly.
Remove and let cool before slicing.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition