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Pumpkin Coffee Cake

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Author: Mihaela

Equipment

Ingredients

  • 2 large eggs
  • 250 grams (1 cup) pumpkin puree I used homemade
  • 120 ml (1/2 cup) oil
  • 50 grams (1/4 cup) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 160 grams (1 ¼ cups) all-purpose flour
  • pinch of salt

Streusel topping

  • 90 grams (3/4 cup) all-purpose flour
  • 50 grams (1/4 cup) brown sugar
  • 1 teaspoon cinnamon
  • 60 grams (1/4 cup) unsalted butter, melted
  • 30 grams (1/4 cup) chopped walnuts optional

Glaze

  • 45 grams (3 tablespoons) cream cheese softened
  • 30 grams (1/4 cup) powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 180 °C (350 °F) and grease and flour (or line with baking paper) 20x20 cm (8x8 inch) baking pan.
  • Make the streusel: In a small bowl, mix together all of the ingredients and place in the fridge while you make the cake.
  • Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a bowl. Set aside.
  • Whisk the eggs, oil, pumpkin, vanilla, brown sugar and granulated sugar until combined.
  • Fold in dry ingredients into wet ingredients using whisk or an electric mixer on the lowest speed, until completely combined. Batter will be thick.
  • Pour the batter into prepared pan and sprinkle the top with prepared streusel topping.
  • Bake for 35-45 minutes (depending on your oven). The cake is done when a toothpick inserted in the center comes out clean. If the top starts to brown to fast, loosely cover with aluminum foil.
  • Make the glaze: In a small bowl, whisk the cream cheese, powdered sugar, milk, vanilla and cinnamon until smooth. Drizzle over cooled cake.