Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake is the perfect fall treat, combining the warm, comforting flavors of pumpkin and spices with a buttery, crumbly streusel topping. The cake is tender and moist, with a hint of cinnamon, nutmeg, and cloves, making it taste like a cozy slice of autumn. Topped with a sweet, crunchy streusel and optional glaze, this coffee cake is ideal for breakfast, brunch, or as an afternoon snack with a cup of coffee. It’s a crowd-pleaser for seasonal gatherings or whenever you crave the flavors of pumpkin spice!

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 1/2 cup sour cream

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cut into small cubes

Optional Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk or cream
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. Make the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Mix the dry ingredients for the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Cream the butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, and mix in the vanilla extract.
5. Add the pumpkin and sour cream: Mix in the pumpkin puree and sour cream until well combined.
6. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
7. Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping over the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the streusel starts to brown too quickly, cover the cake loosely with foil for the last 10 minutes of baking.
9. Optional glaze: While the cake cools, whisk together the powdered sugar, milk or cream, and vanilla extract to create a smooth glaze. Drizzle the glaze over the cooled cake.

This Pumpkin Streusel Coffee Cake is delicious warm or at room temperature, and the combination of spiced pumpkin and sweet streusel makes it the perfect fall indulgence.