Fall is here and there is certainly reason to celebrate! I look forward to the cooler temperatures and beautiful colors. I welcomed my favorite time of the year with this rich and fabulous coffee cake. This is one that I make every fall and then wonder why I don’t make it more often!
This cake is packed with lots of pumpkin and spices. It is a streusel lovers cake with a thick ribbon of that cinnamon goodness running through it and even more streusel on top. The recipe calls for one and a half sticks of butter packed into an eight inch pan, so you know that you can expect an intense treat.
This cake freezes very well. I enjoyed a piece every few days a couple of weeks after baking it. It is called a coffee cake but I actually prefer to enjoy it with a cup of strong black tea. If you are looking for more pumpkin recipes, you may want to try these muffins or this pound cake.
Ingredients
- **Streusel ingredients
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 1/2 stick of cold unsalted butter (4 tablespoons), cut in slices.
- 1/2 cup chopped walnuts
- **Coffee cake ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1 stick unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 eggs, room temperature
- 1 cup canned pumpkin
- 2 teaspoons vanilla
Instructions
- Preheat oven to 325 degrees. Lightly butter an eight inch square pan, line it with a sheet of baking parchment, then lightly butter the paper.
- To make the streusel stir together the flour, packed brown sugar, and cinnamon. Rub the butter into the flour mixture with your fingertips or a pastry blender until the mixture resembles a coarse meal. stir in the walnuts.
- To make the cake stir together the flour, baking soda, baking powder, salt and pumpkin pie spice in a small bowl.
- In a large bowl, cream the butter until light and fluffy. Add the brown sugar and beat until well incorporated. Beat in the eggs.
- Stir in the pumpkin and vanilla.
- Stir in the flour mixture just until combined.
- Spread half of the batter into the prepared pan and cover with half of the streusel. Spread the remaining batter over this and cover with the rest of the streusel.
- Bake the cake for about 40 to 50 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack and cut into 9 pieces.
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