Tuesday, October 5, 2010

Pumpkin Streusel Coffe cake

This time of year is the perfect time for a warm, comforting pumpkin recipe. I love this coffee cake... it's simple, light and has a hint of maple in the streusel that goes perfectly with the pumpkin. A delicious fall treat!

Here's what you'll need:

1 c flour
1/2 c sugar
1/4 c maple syrup
3 tsp cinnamon
1/2 c butter
1 c coarsely chopped nuts

Coffee cake
3 c flour
1 Tbsp baking powder
2 tsp cinnamon
2 tsp pumpkin pie spice (or mix together whatever spices you like- ginger, nutmeg, cloves)
3/4 tsp salt
1 1/2 c butter
1 1/2 c sugar
3 eggs
3 c canned pumpkin (one 29 oz can)
1 1/2 tsp vanilla

cut in butter to make streusel

Preheat oven to 350 degrees and grease a 9x13 cake pan. Make the streusel first- combine first 4 ingredients and cut butter and nuts with pastry blender until crumbly. Set aside and start working on coffee cake batter.

I found some allspice that I crushed and added to batter

Combine dry ingredients for coffee cake and slowly beat in softened butter and sugar..beat till creamy. Add eggs one at a time, then beat in pumpkin and vanilla. Beat until smooth.

add eggs one at a time

don't forget the pumpkin!

Spoon half of the batter into prepared pan. Sprinkle half of Streusel topping over batter, then spoon remaining batter evenly over topping. Sprinkle with remaining Streusel topping.

spread half of batter in pan

sprinkle streusel over batter
and repeat

all done

Bake for about 50 minutes, or until a toothpick inserted in the middle comes out clean. I like to take a little powdered sugar mixed with milk and drizzle the icing over the cake. Warning- by the time this comes out, everyone will be drooling and begging to cut into it...it smells up the whole house with pumpkin-y goodness! Enjoy :)


  1. GRRRROOOWWWL! That's the sound of my stomach ferociously growling at this recipe! Looks great, bobo!