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Cozy Pumpkin Coffee Cake Recipe with Easy Brown Sugar Pecan Streusel

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A moist and tender pumpkin coffee cake topped with a crunchy brown sugar pecan streusel, perfect for fall mornings and cozy gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or milk + lemon juice substitute)
  • ¾ cup (90g) chopped pecans, toasted
  • ½ cup (110g) packed brown sugar
  • ⅓ cup (45g) all-purpose flour (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 6 tablespoons (85g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan and line with parchment paper.
  2. Make the streusel: In a small bowl, combine chopped pecans, brown sugar, flour, and cinnamon. Add cold butter cubes and mix with a pastry cutter or fingers until coarse crumbs form. Chill in the fridge.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Combine wet ingredients: In another bowl, beat sugar and vegetable oil until combined. Add eggs one at a time, beating well after each. Stir in pumpkin puree and vanilla extract.
  5. Alternately add dry ingredients and buttermilk to wet mixture, starting and ending with dry. Mix gently until just combined.
  6. Pour half the batter into prepared pan and spread evenly. Sprinkle half the streusel over batter. Add remaining batter on top and smooth out. Finish by sprinkling remaining streusel.
  7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Streusel should be golden brown and crisp.
  8. Let cake rest in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the streusel before baking to ensure crumbly texture. Avoid overmixing the batter to keep the cake tender. If streusel browns too fast, cover loosely with foil halfway through baking. For a thicker streusel layer, double the topping ingredients.

Nutrition

Keywords: pumpkin coffee cake, brown sugar pecan streusel, fall dessert, moist pumpkin cake, easy coffee cake, autumn baking

Find it online: https://cooksybite.com/cozy-pumpkin-coffee-cake-recipe-with-easy-brown-sugar-pecan-streusel/