Description
This Pumpkin Coffee Cake is a moist and warmly spiced dessert perfect for fall gatherings or a cozy breakfast treat. It features a tender cake base made with pumpkin puree and Greek yogurt, topped with a buttery cinnamon streusel for added crunch and sweetness.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1/2 cup Greek yogurt
Topping Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cold
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently mix until just combined; do not overmix to keep the cake tender.
- Transfer Batter to Pan: Pour the batter into the prepared 9x9-inch baking dish and spread it evenly.
- Prepare Streusel Topping: In a small bowl, stir together the flour, light brown sugar, and cinnamon. Cube the cold unsalted butter and cut it into the dry ingredients using a pastry blender, two forks, or your fingers until the mixture resembles coarse crumbs.
- Add Topping and Bake: Sprinkle the streusel topping evenly over the batter. Bake the cake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Allow the cake to cool slightly before serving warm or at room temperature. Enjoy your delicious pumpkin coffee cake!
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
- You can substitute Greek yogurt with sour cream or buttermilk for similar moisture and tang.
- For a nuttier topping, add chopped walnuts or pecans to the streusel mixture.
- Make sure the butter for the topping is cold to create a crumbly texture.
- This coffee cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
