Pumpkin Streusel Coffee Cake
Moist and flavorful pumpkin cake with a streusel topping and vanilla icing drizzle.
Ingredients
FOR THE CAKE
- 1 1/2 cups (180 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1 1/2 teaspoons (4 g) ground cinnamon
- 3/4 teaspoons (3 g) ground ginger
- 1/2 teaspoon (1.3 g) nutmeg
- 1/2 teaspoon (3 g)salt
- 3/4 cups (150 g) granulated sugar
- 1/3 cup (73 g) light brown sugar, packed
- 3 large eggs, at room temperature
- 1/2 cup (109 g) vegetable oil
- 1 teaspoons (4.2 g) vanilla
- 1 cup (225 g) pumpkin purée
FOR THE STREUSEL TOPPING
- 1/2 cup (120 g) all-purpose flour
- 1/3 cup (73 g) brown sugar, packed
- 1/2 cup (56.5 g) unsalted butter, cold
- 1 tsp (2.6 g) ground cinnamon
FOR THE VANILLA ICING
- 1/2 cup (62.5 g) powdered sugar
- 3 tbsp. (45 g) milk
Instructions
FOR THE STREUSEL TOPPING
- In a medium size mixing bowl, whisk together the flour, brown sugar and cinnamon. Cut in the cold butter until you have small clumps and crumbs. Set aside.
FOR THE CAKE
- Preheat 325 degrees F. Spray a 9"x9" pan with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds.
- Slowlhy and gently stir in the dry ingredients.
- Pour the batter into your pan. Sprinkle on the streusel topping. Bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 40 to 45 minutes.
- Let the cake cool completely before adding the vanilla icing and serving.
For the Icing
- Whisk together the powdered sugar and milk until smooth.