Ok friends. I am a big fan of streusel coffee cakes, just so you know. I could probably eat it every day for every meal if it were readily available. But I am picky about one thing – it still has to be moist. Like that perfect consistency where the streusel topping just starts to melt into the cake versus just sitting on the top. Oh yeah. That’s the stuff.
You know, it took me a long time to find that straight-up coffee cake yumness recipe to get the perfect moist crumb and crumbly buttery streusel goodness. And I will share that with you another time. Hint: there’s sour cream in the cake batter. (You know, sour cream is like cooking gold in my book.) After-the-fact, I came across this Pumpkin Coffee Cake by Heather Christo on Tasty Kitchen, and I thought, yeah, that could work, too. Pumpkin is great for adding needed moisture to baking products, and honestly, this recipe was perfect to the “t”. And of course, there’s still a healthy dose of that sour cream. I tell you, it’s magic. Heather, you done good.
I usually get my cooking and baking inspiration from many recipes and end up creating my own concoction from ideas and techniques from each thrown together with a little bit of my own kitchen madness. But seriously, this recipe was perfect. No need to modify, add, subtract. Just devour. If you wanted to change it up a little bit, try throwing a couple of additional pumpkin pie spices to the cake (think a smidgen of clove or powdered ginger, maybe cinnamon if you are a true lover since it is also in the streusel topping). Adding a maple glaze – maybe sickeningly sweet for me, but hey, glaze is popular for streusel cake, so that could be another fun route to try. And could you add chocolate to the recipe in some way? Just cuz, you know, chocolate’s always good.
Enjoy the classic style for now, and we’ll be back with other fun variations in the future.
Pumpkin Cinnamon Streusel Coffee Cake
For the Cake:
- 1/2 cup unsalted butter 1 stick, softened
- 1 1/2 cups granulated sugar
- 2/3 cup pumpkin puree
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg fresh is best
- 1/2 teaspoon salt
For the Streusel Topping:
- 2/3 cup brown sugar
- 1/2 cup unbleached all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter melted
For the Cake:
Preheat the oven to 350 degrees Farenheit.
Get a 9x9 baking pan and coat with non-stick cooking spray.
In a medium mixing bowl, combine the butter the sugar and beat until fluffy.
Add pumpkin, sour cream, eggs, and vanilla and mix until combined.
In a separate bowl, combine the dry ingredients (flour, baking powder, nutmeg, and salt).
Add the dry ingredients to the wet. Mix until smooth, scraping down the sides.
Set mixture aside.
For the Filling:
Combine the brown sugar, flour, and cinnamon, and toss with a fork until combined.
Pour in melted butter and toss again with a fork until all pieces are a little moistened and you get a crumbly mixture.
Pour half of the batter into the prepared baking pan.
Sprinkle half of the filling over the batter.
Pour in remaining batter and sprinkle remaining filling evenly on top.
Bake for 50-60 minutes, or until the middle has baked through and a skewer comes out clean.
Serve warm or cold. Tastes great both ways!
Dress it Up:
Brown the butter before making the streusel topping.
Add chopped toasted pecans or walnuts to the topping before baking.
Add 1/4 teaspoon powdered ginger and 1/4 teaspoon ground clove to the cake batter.
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