Pumpkin Coffee Cake
This moist pumpkin coffee cake is topped with a delicious spiced streusel. It’s great for breakfast or dessert with coffee or tea.
Equipment
- 8"x10" pan
Ingredients
- ¾ cup granulated sugar
- 1 cup brown sugar
- 2¾ cup flour
- 2 tbsp ground cinnamon
- 2 tsp ground cloves
- ½ tsp salt
- ¾ cup oil or melted butter
- ½ cup pumpkin puree I used canned pumpkin
- 1 cup buttermilk
- 1 egg
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat oven to 350° F. Spray an 8"x10" pan with nonstick baking spray.
- In a large bowl, mix together the sugar, brown sugar, flour, cinnamon, cloves, and salt.
- Add the oil or melted butter to the dry ingredients.
- Mix together until combined. Once combined remove 1 cup of this mixture and set aside (streusel topping).
- Then add the pumpkin puree to remaining mixture in the bowl. Mix together until combined.
- In a separate bowl combine the buttermilk and egg.
- Add the baking powder and baking soda to the buttermilk mixture. Whisk until combined.
- Then add the buttermilk mixture to the dry ingredient bowl and mix to combine.
- Then pour the coffee cake batter into the spray baking pan.
- Then sprinkle the cup of streusel topping that you set aside on top of the coffee cake batter.
- Bake in your preheated oven for 50 minutes. Allow to cool for at least 30 minutes before slicing.
Notes
Leftovers can be stored in an airtight container at room temperature or in the refrigerator for up to a week.