Description
Enjoy this moist pumpkin coffee cake with a crunchy streusel topping. It is perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine sugar, oil, pumpkin puree, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Prepare the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before cutting and serving.
Notes
- You can add chopped nuts to the streusel topping for extra crunch.
- Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg