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Cozy Pumpkin Streusel Coffee Cake with Easy Cinnamon Crumb

pumpkin streusel coffee cake - featured image
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A moist pumpkin coffee cake with a generous cinnamon crumb streusel topping and a hidden middle layer of buttery, spiced crumbs. Perfect for fall gatherings, brunch, or a cozy weekend treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (for streusel)
  • ¾ cup (150g) packed light brown sugar (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • 2 tablespoons ground cinnamon (for streusel)
  • ½ teaspoon ground nutmeg (for streusel)
  • ½ cup (113g) unsalted butter, melted and slightly cooled (for streusel)
  • 1 teaspoon vanilla extract (for streusel)
  • 2 cups (240g) all-purpose flour (for cake)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) plain Greek yogurt (full-fat preferred)
  • 2 teaspoons vanilla extract
  • 1 cup (120g) powdered sugar (for glaze, optional)
  • 2–3 tablespoons milk or heavy cream (for glaze, optional)
  • ½ teaspoon vanilla extract (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease parchment and exposed pan edges.
  2. Make the cinnamon crumb streusel: In a medium bowl, whisk together 1 ½ cups flour, ¾ cup packed brown sugar, ¼ cup granulated sugar, 2 tablespoons cinnamon, and ½ teaspoon nutmeg. Pour in ½ cup melted butter and 1 teaspoon vanilla. Stir with a fork until clumps form. Set aside.
  3. Mix dry ingredients: In a separate medium bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon cloves. Set aside.
  4. Cream butter and sugars: In a large bowl, beat ½ cup softened butter with ¾ cup packed brown sugar and ¼ cup granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down sides.
  5. Add wet ingredients: Beat in 2 eggs, one at a time, mixing until just combined. Add 1 cup pumpkin puree, ½ cup Greek yogurt, and 2 teaspoons vanilla. Mix on low until just combined.
  6. Combine wet and dry: Add flour mixture to wet ingredients in two additions, mixing on low until just combined. Do not over-mix. Fold with a rubber spatula to ensure no flour pockets remain.
  7. Layer the cake and streusel: Spread half the batter into the prepared pan. Sprinkle about half the streusel evenly over batter. Dollop remaining batter over streusel and carefully spread. Top with remaining streusel, gently pressing into batter.
  8. Bake on middle rack for 45-55 minutes, until a toothpick inserted in center comes out with moist crumbs but no wet batter. If top browns too quickly, tent with foil for last 10 minutes.
  9. Cool in pan on a rack for 20 minutes. Use parchment handles to lift cake out and transfer to rack to cool completely (about 1 hour).
  10. Make glaze (optional): Whisk together 1 cup powdered sugar, 2-3 tablespoons milk or cream, and ½ teaspoon vanilla until smooth. Drizzle over cooled cake. Let set 10 minutes before slicing.

Notes

For best results, use room temperature ingredients. Do not over-mix the streusel or the batter. Let cake cool completely before glazing. Store in an airtight container at room temperature for up to 3 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin coffee cake, streusel coffee cake, cinnamon crumb, fall baking, pumpkin recipe, brunch cake

Find it online: https://sparklechew.com/cozy-pumpkin-streusel-coffee-cake-with-easy-cinnamon-crumb/