Best Pumpkin Cinnamon Streusel Coffee Cake Recipes

PUMPKIN CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350. Grease (or spray with cooking spray) a 9 inch springform pan or 9 inch cake pan. Set aside.
• To make the streusel. In a bowl combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.
• To make the cake batter, in a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla, pumpkin puree and Greek yogurt. Mix just until combined. Slowly add in the flour mixture. The batter will be thick.
• Spread half the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for about 15 minutes, then remove the sides of the pan (if using a springform pan).
• Make the glaze while the cake is cooling. In a small bowl, whish together the powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cooled cake. Cut into wedges and serve.

CINNAMON STREUSEL PUMPKIN COFFEE CAKE | BAKED BY RACHEL

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on all four sides. Parchment paper may be held in place with binder clips, if necessary. Set aside.
• In a medium bowl, combine dry streusel ingredients. Mix in melted butter. Using a fork, gently toss ingredients until only small chunks remain. Transfer mixture to a clean rimmed baking pan. Set aside.
• In a large bowl or stand mixer, combine wet ingredients. Scrape bowl as needed. Mix in sugars, baking powder, baking soda, salt and spices. Add flour, mixing until just combined and no streaks remain. Transfer batter to prepared baking pan. Top off with prepared streusel.
• Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack.
• When cake is room temperature, carefully remove cake by pulling up and outwards on parchment paper. Transfer to a serving tray or platter.
• In a small bowl, whisk together powdered sugar, milk and vanilla. Drizzle over cooled cake.
• Slice and serve. Store remaining cake in an airtight container for up to several days.

PUMPKIN CINNAMON STREUSEL COFFEE CAKE

Steps:

• 1. Preheat an oven to 350°F. Grease a 9-inch springform pan or a 9-inch cake pan with cooking spray. Set aside. 2. To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside. 3. To make the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add in the vanilla extract. Add the pumpkin puree and Greek yogurt and mix until just combined. Slowly add in the flour mixture. The batter will be thick. 4. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire cooling rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack. 5. Make the glaze while the cake is cooling. In a small bowl, whisk together powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cake. Cut into wedges and serve.