This coffee cake is one of the best things that came out of Fall 2018! Please note that I am saying that with still a month of fall to go. This cake is really that good. It is sort of a mash up between a favorite pumpkin bread recipe that a friend gave to me awhile back, and a classic recipe that belonged to my grandmother. I married the two together on a whim, and the result was the most moist, perfectly spiced cake with a delicious, almost crunchy sugar topping. The recipe makes a HUGE amount so it is perfect for a big party or freezing leftovers. Or, just a lot of dessert for yourself…you know, no judgements here at all. This cake is pretty tempting, so I really could not blame you if you kept it for yourself!
Cinnamon Streusel Pumpkin Coffee Cake
Author: Heather
Recipe type: Cake
Cuisine: Dessert
Cook time:
Total time:
This delicious cake, topped with a wonderful cinnamon streusel will get you through the most stressful days of the holiday season!
Ingredients
- Cake:
- 2½ cups sugar
- 1 cup coconut oil, melted and slightly cooled
- 4 eggs, beaten
- ⅔ cup buttermilk
- 2½ cup pumpkin puree (not pumpkin pie mix)
- 2 tsp vanilla extract
- 3½ cups flour
- 2 tsp baking soda
- 3 tsp cinnamon
- 1½ tsp nutmeg
- ½ tsp ground cloves
- 1½ tsp salt
- Streusel Topping:
- ½ cup unsalted butter, melted
- ½ cup all-purpose flour
- 2 cup brown sugar
- 2 tablespoon cinnamon
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees and line a large cookie sheet (jelly roll pan) with parchement paper.
- In a large bowl, beat together sugar and oil.
- Add eggs.
- Beat until mixture is a thick, pale yellow.
- Add buttermilk, pumpkin puree and vanilla.
- Mix until combined well.
- Pour cake mixture into prepared cookie sheet.
- In a small bowl whisk together remaining dry ingredients for the cake.
- Add slowly to wet mixture and mix until just combined-don't over mix.
- Meanwhile, in small bowl, toss together the dry streusel ingredients and drizzle in melted butter.
- Mix with hands until crumbly.
- Gently sprinkle streusel on top of cake making sure to cover entire cake.
- Bake for 25-30 minutes or until toothpick tested in center comes out clean.
- Let cool completely-about one hour.
- Lift out of cookie sheet by using parchment overhang.
- Slice into bars.
- Store in a covered container for up to five days, freeze leftovers in an airtight container.
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