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Pumpkin Streusel Coffee Cake

Pumpkin streusel coffee cake bakes up tender and warmly spiced beneath a buttery cinnamon crumb topping. Bake it in a 9x13-inch dish and let it rest before slicing for neat pieces.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 372
Ingredients Equipment Method Notes

Ingredients
  

For the pan
  • 1 Nonstick cooking spray
For the streusel
  • 0.75 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter cold, cut into small pieces
For the cake
  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin puree canned
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 0.5 cup sour cream
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
Make the streusel
  1. Stir together the flour, brown sugar, and cinnamon.
  2. Work in the cold butter with your fingertips until the mixture forms coarse crumbs.
  3. Refrigerate the streusel while you make the cake.
Make the cake
  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Whisk the wet ingredients
  1. In a medium bowl, whisk together the pumpkin puree, oil, eggs, sour cream, and vanilla until smooth.
  2. Fold the wet ingredients into the dry ingredients just until no dry streaks remain.
Assemble and bake
  1. Spread the batter evenly in the prepared dish.
  2. Sprinkle the streusel over the top.
  3. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cake
  1. Let the cake rest in the dish for at least 20 minutes before slicing.

Notes

For tender cake, fold the wet ingredients into the dry just until no dry streaks remain. Store covered in the refrigerator for up to 4 days; freezer: yes, freeze slices for up to 2 months. For a dairy-free variation, use dairy-free butter and sour cream.