Cinnamon Streusel Pumpkin Coffee Cake Recipes

PUMPKIN COFFEE CAKE WITH CINNAMON STRUESEL

Steps:

• Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper. Set aside.
• In large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add pumpkin and eggs, beat until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Pour batter evenly into two cake pans.
• For the struesel, mix the ingredients together with a fork. Sprinkle over batter. Bake cakes in a 350 degree oven for 30-35 minutes, until toothpick comes out clean.
• Remove from oven and cool 10 minutes in pan. Remove to a wire rack and cool completely.
• For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
• Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
• Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
• Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

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

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.

CINNAMON STREUSEL PUMPKIN COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
• 2. To prepare the streusel, add flour, brown sugar, cinnamon, other spices and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
• 3. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.
• 4. Add pumpkin puree, milk and sour cream and mix until well incorporated.
• 5. Add egg and vanilla extract and mix until smooth.
• 6. Combine flour, baking powder and spices in a separate bowl.
• 7. Add dry ingredients to batter and mix until smooth.
• 8. Spread half of the cake batter into the bottom of the cake pan.
• 9. Top batter with about half of the streusel mixture.
• 10. Spread remaining cake batter over streusel.
• 11. Sprinkle chopped pecans and remaining streusel over the top of the cake batter.
• 12. Bake for 24-26 minutes, or until a toothpick inserted comes out with a few crumbs.
• 13. Remove cake from oven and allow to cool in the pan for about 5 minutes. Then remove to cooling rack to finish cooling.
• 14. To make the glaze, combine powdered sugar, maple extract and milk in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.
• 15. Drizzle the glaze over the coffee cake.