pumpkin-streusel coffee cake
This coffee cake is one for the books...and the perfect fall dessert. The cake is tender and moist, with a pumpkin pie-streusel layer, then topped with more cake and finally, the rest of the streusel sprinkled over the top. It's just fabulous in looks and flavor!
yield
12 -15
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For pumpkin-streusel coffee cake
- CAKE INGREDIENTS:
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1/2 cbutter
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3/4 csugar
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1 tspvanilla
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3eggs
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2 cflour
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1 tspbaking powder
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1 tspbaking soda
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1 csour cream
- FILLING:
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1 3/4 cpumpkin puree (not pie filling)
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1egg
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1/3 csugar
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1 tsppumpkin pie spice
- STREUSEL TOPPING:
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1 cbrown sugar, packed
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1/3 cbutter, softened
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2 tspcinnamon
How To Make pumpkin-streusel coffee cake
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1Preheat oven to 325'F. Spray a 9x13" pan.
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2Combine ingredients for Streusel Topping; set aside for later.
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3Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well.
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4Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream.
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5Combine pumpkin, 1 egg, 1/3 cup sugar, and pumpkin spice.
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6Spoon 1/2 of batter in a prepared 9 x 13 pan. (It's thick and looks like it's not enough, but it will rise up into a beautiful, moist cake.) Sprinkle 1/2 of streusel over batter. Spread pumpkin mix over streusel. Spread remaining batter over pumpkin. Sprinkle remaining streusel on top.
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7Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean. Serves 12. Refrigerate left-overs, if you have any!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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