Description
A warm and fluffy pumpkin coffee cake infused with spices, perfect for fall gatherings.
Ingredients
- 3 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter, melted
- 2 and 1/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 4 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 3 tbsp milk
- 1/2 tsp kosher salt (for icing)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a bowl, combine 3 cups all-purpose flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice for streusel topping; mix well.
- Melt 1 cup of butter and mix into the dry ingredients until it resembles wet sand; refrigerate.
- In a stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Add butter chunks and pumpkin puree; blend until a cohesive dough forms.
- In a separate bowl, whisk together remaining pumpkin, eggs, vegetable oil, and vanilla; add to the batter in three parts, mixing well after each addition.
- Spread 2 cups of batter in the greased pan, sprinkle with 1 cup of streusel, then add another 2 cups of batter and top with another cup of streusel.
- Finish with remaining cake batter and top with streusel; reserve some for later.
- Bake for about 35 minutes, add remaining streusel, then continue to bake for 10-15 minutes until a toothpick comes out clean.
- Let cool for 15-20 minutes on a wire rack.
- For the icing, beat butter, vanilla, salt, and milk, then gradually add powdered sugar until smooth; drizzle over the cooled cake.
Notes
Store leftovers in an airtight container for 2-3 days at room temperature or refrigerate for longer freshness.
