The perfect tea time snack a pumpkin coffee cake with cinnamon streusel.
Course Dessert, Snack
Cuisine American
Keyword cake recipe, coffee cake, pumpkin recipe
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 1coffee cake
Calories 305kcal
Author Jen
Ingredients
2cupsall purpose flour
1 ¼teaspoonbaking powder
½teaspoonbaking soda
½teaspoonground cinnamon
¼ teaspoonground cloves
¼teaspoonground ginger
¼teaspoonsalt
½cupunsalted butterroom temperature
1cupgranulated sugar
2large eggs
1teaspoonvanilla extract
1cuppumpkin puree
for the streusel
1cupall purpose flour
½cuppacked brown sugar
1teaspooncinnamon
½teaspoonallspice
½cupunsalted buttercold
½teaspoonsalt
½cuptoasted pumpkin seeds
for the glaze
1cupconfectioners' sugar
½teaspoonvanilla extract
2tablespoonmilk
Instructions
Preheat oven to 350°F
Butter and flour a 9" tube pan (or 10" x 14" baking dish).
Make the streusel by combining flour, brown sugar, cinnamon, allspice and toasted pumpkin seeds in a small bowl. Use your fingers (they are the best tool for the job) to work the butter into the flour mixture. The end result will be a buttery, sugary dough. Set aside in the fridge until it is time to use the streusel.
Whisk together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt in a small bowl.
Beat together butter and sugar until pale and fluffy. Add eggs, one at a time. Add vanilla. Beat until everything is combined.
Add flour mixture and pumpkin puree into butter mixture - alternating between flour and pumpkin. Beat until batter is well mixed.
Drop about half the batter into the pan. Spread evenly with an offset spatula. Once the batter is spread into the pan sprinkle with half of the streusel. Sprinkle all over.
Drop the remaining half of the batter over the streusel and spread with an offset spatula. Sprinkle the remaining streusel over the batter.
Bake in a 350°F oven for 1 hour, until a skewer poked in, comes out clean.
Set aside to cool in the pan. Once the pan is cooled, remove the cake from the pan. Be sure to run a narrow spatula around the cake and under the cake before attempting to remove it from the pan.
Set on a cooling rack to cool completely.
Make the glaze by stirring together icing sugar, vanilla and milk. The glaze will be very loose. Use a fork to drizzle the glaze all over the cake.
Notes
Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.