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Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe

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★★★★★

4.5 from 109 reviews

This Pumpkin Coffee Cake is a moist, warmly spiced cake perfect for fall or any time you crave a comforting treat. Layers of tender pumpkin-infused batter alternate with a buttery, cinnamon-pumpkin spice streusel, topped with a sweet vanilla glaze. The cake is ideal for breakfast, brunch, or dessert and is best enjoyed warm with a drizzle of icing.

Ingredients

Scale

Streusel

  • 3 cups all purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks, melted)

Cake Batter

  • 2 1/4 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter (1 stick, softened but still cool, chopped)
  • 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil preferred)
  • 1 tablespoon vanilla extract

Icing

  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if using table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
  2. Make Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter and pour into the dry mixture. Stir until it resembles wet sand with big chunks. It’s fine if some flour remains. Set aside or refrigerate if possible.
  3. Prepare Cake Batter Dry Mix: In a separate large bowl or stand mixer, combine 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, 3/4 teaspoon kosher salt, pumpkin pie spice, and cinnamon. Mix thoroughly.
  4. Add Butter to Batter Dry Mix: Chop the softened butter into chunks. Add to the dry batter mix and briefly blend just until butter starts to moisten the flour; the mixture should start coming together.
  5. Incorporate Pumpkin: Add about half the can of pumpkin puree to the flour and butter mixture and mix using a paddle attachment or electric beaters until a ball forms. Scrape the bowl and add a little more pumpkin if needed to bring it together, but avoid over mixing.
  6. Mix Wet Ingredients: In the medium bowl used for melting butter, whisk together the remaining pumpkin puree, eggs, vegetable oil, and 1 tablespoon vanilla extract until well combined.
  7. Combine Wet and Dry Mixtures: Add the wet pumpkin-egg mixture to the flour-based batter in three additions, beating about 20 seconds after each. After all is added, beat for 1 minute until light and fluffy.
  8. Assemble Cake – Layer 1: Spread 2 cups of batter evenly in the prepared cake pan. Sprinkle 1 cup of streusel over the batter, breaking up large pieces.
  9. Layer 2: Spread another 2 cups of batter on top of the streusel layer as evenly as possible.
  10. Sprinkle Streusel Again: Add 1 more cup of streusel on top of the second batter layer.
  11. Layer 3: Spread the remaining batter evenly on top of the streusel.
  12. Top with Streusel: Spread about 2 cups of streusel over the final batter layer. Do not use all the streusel now; there will be some left over.
  13. Bake Initial Time: Place the cake in the oven and bake at 350°F for 35 minutes.
  14. Add Remaining Streusel and Continue Baking: Quickly remove the cake from the oven and sprinkle the remaining streusel evenly over any puffed areas on top. Return the cake to the oven promptly, keeping the oven door closed.
  15. Finish Baking: Bake for an additional 10-15 minutes until a toothpick inserted in the center comes out clean and the cake is set but not wobbling.
  16. Cool: Remove the cake and place on a wire rack to cool for at least 15-20 minutes before cutting.
  17. Make Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add vanilla extract, kosher salt, milk, and powdered sugar. Beat until smooth, adding milk a teaspoon at a time to adjust thickness.
  18. Drizzle Icing: Drizzle icing over the whole cake or individual slices as preferred. About half the icing can be drizzled over the whole cake, reserving the rest for servings.
  19. Serve Warm: The cake is best served warm. Microwave individual slices for 10-20 seconds if serving after cooling.
  20. Storage: Keep the cake covered at room temperature for 2-3 days. After that, refrigerate to maintain freshness.

Notes

  • Do not confuse pumpkin puree with pumpkin pie filling; use pure pumpkin puree for the best texture and flavor.
  • Letting the butter soften but remain cool helps create the proper crumb texture in the batter.
  • If the batter seems too dry to come together, add small scoops of extra pumpkin puree.
  • The streusel topping is made in advance and partially refrigerated to maintain texture.
  • When adding the last streusel before finishing baking, do it quickly to keep oven temperature steady.
  • Adjust milk in icing to your preferred consistency.
  • This cake keeps well covered on the counter but refrigerate after 3 days to prevent spoilage.
  • Use kosher salt for seasoning; reduce quantity if using table salt to avoid over-salting.

Keywords: pumpkin coffee cake, fall dessert, streusel topping, pumpkin spice cake, vanilla glaze, moist pumpkin cake

Find it online: https://dailysimplerecipe.com/pumpkin-coffee-cake-with-streusel-and-vanilla-glaze-recipe/