Pumpkin Streusel Coffee Cake

$For this Pumpkin Streusel Coffee Cake, you'll need: - 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt These ingredients work together to create a moist and flavorful cake. The pumpkin adds a rich taste and helps keep the cake soft. You can add a bit of crunch and flavor with these optional ingredients: - 1/2 cup chopped walnuts or pecans Adding nuts gives the cake a nice texture and taste. You can skip them if you prefer a nut-free option. The streusel topping adds a sweet crunch. For it, you will need: - 1/2 cup all-purpose flour - 1/3 cup brown sugar, packed - 1/2 teaspoon ground cinnamon - 1/4 cup cold butter, cubed This topping contrasts with the soft cake beneath. It makes each bite even better! Mixing these ingredients creates a crumbly topping that will bake up crispy and delicious. Start by preheating your oven to 350°F (175°C). This step is key for even baking. I like to grease a 9x13 inch baking pan or line it with parchment paper. This makes it easy to lift the cake out later. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir well until everything blends. In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Gradually add the dry mix to the pumpkin mix. Stir just until combined; don’t over-mix. If you want, fold in the chopped walnuts or pecans for some crunch. In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel. Then, add the cold, cubed butter. Use your fingers or a pastry cutter to combine until it looks crumbly. This crumbly mix adds a sweet crunch on top of the cake. To get the best texture, use canned pumpkin puree. It is smooth and easy to mix. Mix the wet and dry ingredients gently. Over-mixing can make the cake tough. You want it soft and fluffy. Let the batter rest for a few minutes. This helps it rise well during baking. After you enjoy the cake, let it cool completely. Then, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. For longer storage, keep it in the fridge for up to a week. One mistake is not measuring ingredients correctly. Use dry measuring cups for flour and sugar. Another error is skipping the streusel topping. It adds crunch and flavor. Lastly, don’t skip cooling the cake before slicing. This keeps the slices neat and pretty. {{image_2}} If you want a nut-free coffee cake, just skip the nuts. The cake will still taste great! You can add extra spices for more flavor. Try adding a bit more cinnamon or nutmeg. This gives the cake warmth without the nuts. You can make this cake gluten-free by using gluten-free flour. Just swap the all-purpose flour with a good gluten-free blend. Look for one that has xanthan gum. This helps the cake rise and keeps it from being crumbly. Your coffee cake will still be soft and yummy! Want to mix things up? Add some chocolate chips or dried fruit like raisins or cranberries. You can also stir in a teaspoon of ginger for a spicy kick. If you love maple, try maple syrup instead of some sugar. Each of these changes makes the cake unique and fun! To keep your Pumpkin Streusel Coffee Cake fresh, store it in an airtight container. Place it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good option. Just remember to wrap it well with plastic wrap or foil. You can freeze this coffee cake for up to three months. First, let it cool completely. Then, cut it into slices. Wrap each slice in plastic wrap. After that, place the wrapped slices in a freezer bag. Squeeze out any air before sealing. Label the bag with the date for easy tracking. To enjoy your coffee cake warm, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat them for about 10 to 15 minutes. You can also use the microwave for quick reheating. Just warm a slice for 15 to 20 seconds. Enjoy the soft, warm cake with a cup of coffee! Yes, you can use fresh pumpkin. Just cook it until soft. After cooking, scoop out the flesh and mash it. Make sure to drain any excess water. Fresh pumpkin can add a nice flavor, but it may change the texture slightly. If you have fresh pumpkin, go for it! Pumpkin Streusel Coffee Cake lasts about three days at room temperature. Store it in an airtight container. If you want it to last longer, keep it in the fridge for up to a week. You can also freeze it for up to three months. Just wrap it well before freezing. This cake pairs well with many tasty treats. Try serving it with whipped cream or vanilla ice cream for a sweet touch. A drizzle of caramel sauce adds extra flavor. You can also enjoy it with a hot cup of coffee or tea. These drinks enhance the warm spices in the cake. You now have all the tools to make a great Pumpkin Streusel Coffee Cake. We covered the key ingredients, simple steps, and helpful tips. I shared tasty variations and storage tips, too. Remember, this coffee cake is not just a treat; it’s a chance to bond with family over warm bites and rich flavors. Enjoy each slice, and don’t be afraid to try your own twists. Now, get baking and make this cake your own!$

Indulge in the deliciousness of Pumpkin Streusel Coffee Cake! This easy recipe combines the rich flavor of pumpkin with a crunchy streusel topping, making it a perfect fall treat. Whether for breakfast or dessert, this cake is sure to impress. With simple ingredients and straightforward steps, you'll create a delightful masterpiece that warms the heart. Click to explore the full recipe and bring a taste of autumn to your kitchen!

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Ingredients

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

For the Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 cup cold butter, cubed

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

Make the Batter: In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Together: Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. If desired, fold in the chopped nuts for extra crunch.

Prepare the Streusel: In a separate small bowl, create the streusel by mixing the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until crumbly.

Assemble the Cake: Pour the batter into the prepared baking pan. Evenly sprinkle the streusel topping over the surface of the batter.

Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 12

- Presentation Tips: Dust the top with powdered sugar before serving, and consider serving slices with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgence.