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Kima

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is soft, moist, and packed with warm pumpkin spice flavor. Layers of tender pumpkin cake and buttery cinnamon streusel are finished with a sweet vanilla icing for the perfect fall dessert or breakfast treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Streusel
  • 3 cups all-purpose flour spooned and leveled
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter 2 sticks, melted
Pumpkin Cake
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter 1 stick, softened but still cool
  • 1 15-ounce can pumpkin puree divided; do not use pumpkin pie filling
  • 4 large eggs
  • 1/4 cup vegetable oil or light-flavor olive oil
  • 1 tablespoon vanilla extract
Vanilla Icing
  • 1/4 cup butter 1/2 stick, very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt use less if using table salt
  • 3 tablespoons milk plus more as needed
  • 2 cups powdered sugar

Equipment

  • 9x13-inch Cake Pan
  • Large mixing bowls
  • Stand Mixer or Electric Mixer
  • Whisk
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch cake pan with nonstick spray or butter.
Make the Streusel
  1. In a large bowl, whisk together 3 cups flour, brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
  2. Pour in the melted butter and partially stir until the mixture resembles wet sand with plenty of large crumbly chunks. Do not completely combine it into a smooth mixture. Set aside or refrigerate while preparing the cake batter.
Make the Pumpkin Cake
  1. In a large mixing bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
  2. Cut the softened butter into chunks and add it to the dry ingredients.
  3. Add about half of the pumpkin puree. Using the paddle attachment or electric beaters, mix until the butter is fully incorporated. Scrape the bowl as needed and avoid overmixing. Add a little extra pumpkin if necessary to help the mixture come together.
  4. In a separate bowl, whisk together the remaining pumpkin puree, eggs, vegetable oil, and 1 tablespoon vanilla until smooth.
  5. Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each addition. After all the liquid is added, beat for another 1 minute until the batter is light and fluffy.
Assemble and Bake
  1. Spread 2 cups of cake batter evenly into the prepared pan.
  2. Sprinkle 1 cup of streusel evenly over the batter, breaking up any very large pieces.
  3. Spread another 2 cups of batter over the streusel as evenly as possible.
  4. Sprinkle another 1 cup of streusel over the batter.
  5. Add the remaining cake batter and spread evenly.
  6. Spread 2 cups of streusel over the top. Reserve the remaining streusel for later.
  7. Bake at 350°F for 35 minutes.
  8. Quickly remove the cake from the oven and sprinkle the remaining streusel over the top, focusing on any areas where the cake has puffed up.
  9. Return the cake to the oven and bake for another 10 to 15 minutes. Total baking time should be about 45 to 50 minutes. The cake is done when a toothpick inserted in the center comes out without wet batter and the center does not wobble.
  10. Let the cake cool on a wire rack for at least 15 to 20 minutes before slicing.
Make the Icing
  1. Beat the softened butter in a medium bowl until smooth.
  2. Add the vanilla, kosher salt, 3 tablespoons milk, and powdered sugar. Beat until completely smooth. If the icing is too thick, add additional milk 1 to 2 teaspoons at a time.
  3. Drizzle the icing over the entire coffee cake or over individual slices before serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
The butter used in the cake batter should be softened but still cool rather than completely creamy.
Total baking time is approximately 45 to 50 minutes and may vary depending on your oven and whether you use a glass or metal pan.
If using table salt instead of kosher salt in the icing, use less.
This coffee cake is especially good served warm.
To reheat individual servings, microwave for about 10 to 20 seconds.
Store the cake covered at room temperature for 2 to 3 days. Refrigerate after that.