Description
A delicious autumn-inspired coffee cake featuring pumpkin puree, warm spices, and a crumbly streusel topping.
Ingredients
Scale
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, chilled
- For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a medium bowl, prepare the streusel topping by combining flour, brown sugar, and cinnamon. Cut in the chilled butter until crumbly. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before slicing and serving.
Notes
This cake is perfect for breakfast or dessert. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Calories: 320
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 5g