Pumpkin Coffee Cake
Equipment
- 20x20 cm (8x8 inch) baking pan
Ingredients
- 2 large eggs
- 250 grams (1 cup) pumpkin puree I used homemade
- 120 ml (1/2 cup) oil
- 150 grams (3/4 cup) brown sugar
- 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.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!