Nothing beats a slice of coffee cake with your morning cuppa. The recipe I share with you has a rich flavor of pumpkin with the perfect touch of spices, and a thick layer of streusel with the perfect finish of a brown butter glaze.
Armed with homemade pumpkin puree and my homemade pumpkin pie spice blend, it took me exactly 15 minutes to put this cake into the oven. I replaced the list of spices in the original recipe with my pumpkin pie spice mix. My only complaint with this recipe is the waiting – wait to bake, wait after glaze; by the time it was done, I almost didn’t want to take pictures and wanted to just dig into it.
I especially love the top edges, where the streusel touches the sides of the pan as the sugar caramelizes, and of course the brown butter glaze.
This week I’m joining Brenda’s Twelve Weeks of Christmas Treats event. Come back every Thursday to see what everyone’s baking and I promise that you’ll be inspired.
- ½ cup butter, softened
- 1½ cups sugar
- 15 oz pumpkin puree
- 3 large eggs
- 2½ cups flour
- 2 teaspoons baking powder
- 11/2 to 2 tablespoon pumpkin pie spice mix
- ½ teaspoon salt
- ¼ cup flour
- ¼ cup sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon cinnamon
- 2 tablespoons butter, melted
- ⅓ cup walnuts, chopped ( optional. can also use pecans or avoid completely)
- 11/2 tablespoons unsalted butter
- 11/2 cups of powdered sugar
- whole milk
- Preheat the oven to 350°F and grease a 10″ cake tin generously; set aside.
- Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts ( If using)
- In a medium bowl, combine the flour, baking powder, pumpkin pie spice mix and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly.
- Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean.
- Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Transfer to a serving plate and cool completely before glazing.
- In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown.
- Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing.
- Drizzle the cake over the cooled cake and garnish with almonds ( if using)
If you’d like to join us, head over to Brenda’s blog and join the party.
Click here to see some of my go-to coffee cake recipes.
Happy Baking!
Oh my gosh!! I need to come and visit you so I can taste all of your goodies! Your cake looks amazing!!! I LOVE it!!! Coffee cake and pumpkin, man I need some of this cake for breakfast!!
15 minutes into the oven? wow, that is impressive!!
Streusel… mmm… I could eat streusel on absolutely anything. YUM.
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Ooh, that looks like a perfect coffee cake!
This looks delicious. I’ll bet anyone would be more than happy to receive this!
I need this coffee cake in my life, the sooner the better!! Gorgeous!
Hehe well that is such a ringing endorsement if you can’t wait to dig in! Some cakes are like that aren’t they? :D
OK, now I have an overwhelming craving for a pumpkin cake. I have a feeling one will be happening this weekend!
Coffee cake is one of my all-time favorite foods + this one looks just wonderful! I love it because it can be breakfast, an afternoon snack, or even a dessert. Gotta love a versatile food!
I know the feeling when you just wanna tuck in.. but you have to take photographs first.. it can get really annoying… and the list of things to make from pumpkin just keeps growing from your blog!!! i am torn between this and the bundt… i think because of the chocolate.. the bundt will win!!!
What a brilliant coffee cake! It looks so amazing!!
Pumpkin coffee cake… Yes… now that’s what I am talking about!! YUM! :) Have a wonderful weekend my friend. :)
I second that my friend, especially when it looks as incredible as yours :D
Cheers
Choc Chip Uru
What lovely presentation—from the looks of it, it {almost} looks worth it to have come up with this!!!
That is one tasty looking cake photo!
True! That cake is wonderful. I wish I could taste it now…
Cheers,
Rosa
You are on a roll with all these fabulous pumpkin treats! This one looks as incredible as the rest!!! I want to dig in, too!
You have outdone yourself with all these amazing pumpkin posts! This cofeecake looks just divine…and I’d have a heck of a time waiting to slice into it :)
I love pumpkin, and I love coffee cake. I’ll have to see how they pair :)
This is perfect for fall! Pics look great!
What a perfect Autumn cake! you amaze me sometimes. :)
I love coffee cakes if for nothing else but the crumbly topping. This looks wonderful…great idea to add pumpkin!
I just painstakingly made pumpkin puree a couple of days ago. Perfect timing.
Pumpkin is one of my all time favorites so the waiting would be hard for this one :-)
that cake just screams fall, looks sooo delicious!
This coffee cake looks easy enough for me. :) I love the topping and the glaze that took something good and made it better! Hope you’re having a great weekend!
Just started looking at the recipe and in the ingredients there isn’t salt listed but it is required for thebprocess. Could you please let me know how much salt?
Hi Leslie,
I’ve updated the recipe. You’ll need to add 1/2 teaspoon salt for the recipe.
Happy Baking!
A
I am loving all these amazing pumpkin recipes! Coffee cake is right up my alley, in particular. As most of my mornings are spent writing and editing these days… I need a little pick-me-up and this looks perfect.
You are on a roll girl! Where have you been? No chat in like forever! Well, you’ve been baking! :) & wow 12 weeks of Christmas event already. How time flies!
You said the magic word….brown butter! I can only imagine that all the flavors together are pretty fantastic:-) Gorgeous, Hugs, Terra
delicious combination for the cake
It’s definitely pumpkin season! And this is a great recipe to celebrate. I don’t think I’ve ever made a pumpkin coffee cake – looks terrific. Thanks so much.
Coffee cake is one of my husband’s favorites, and I love all things pumpkin. This is the perfect recipe for us both :)
I love the addition of pumpkin in this cake. It’s naturally sweet, so it’ll taste so good.
I love anything pumpkin and especially like this with the streusel topping, something I haven’t seen before. Yummy recipe. I’m saving this to try before the season ends.
This cake definitely tastes like pumpkin spice latte!! Looks so delish :)
Anuradha, your pumpkin coffee cake is so incredibly beautiful, and delicious, I would love to have a piece with my morning coffee…guess I will just have to bake one myself. I was so happy to link up with you and Lora!
Wow, I would kill to have a slice of this for breakfast tomorrow!
This seems like the most perfect fall cake! Although it’s currently Spring where I am. Still love my pumpkins and would never have thought of pairing it with coffee! Good one. ;)
Lovely Anuradha!
Gorgeous looking cake!
I need this in my tummy right now! Looks to die for!
I love the crumbly topping on this cake – delicious!
Just made this coffee cake using the homemade pumpkin puree recipe from Baker Street and it was delicious! Didn’t use as much icing as the recipe called for and could have thinned it out more with milk, but overall – fantastic! a great fall breakfast in October.
gorgeous recipe..thanks for sharing..;)
Tasty Appetite
i love baking with pumpkin – so yummy! this looks amazing – i’ve pinned it for later :)
this looks amazing! thanks for joining the hop – you rock girl :)
This recipe is soo good! Definitely keeping this one.
Thanks Amy! Hope you and your family enjoy it just as much as we did :)
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