Easy Pumpkin Coffee Cake
Fall 2020 is about enjoying all the little things. Fall foliage, apple cider, cooler weather and of course pumpkin desserts. I was in search of a pumpkin dessert that also doubled as a dessert my kitchen helper already loves, which is coffee cake. So when I came across this Pumpkin Coffee Cake recipe from King Arthur Baking I knew I had to try it.
This recipe is a classic streusel coffee cake with the thick layer of crumb topping and center layer of more delicious sugar cinnamon mixture. The pumpkin flavor is not overpowering and the cake has a great texture. The use of the oil really provides a moist and delicious cake. There are three parts of this recipe and it’s pretty easy to put together, this would be a great Thanksgiving morning breakfast treat, Sunday brunch and if you are like me, a perfect companion to my 3pm coffee break.
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Recipe Source: King Arthur Baking Pumpkin Streusel Coffeecake
Products Used (Affiliate Links I can enjoy another cup of coffee!)
- 2/3 Cup Granulated Sugar
- pinch of salt
- 2/3 Cup All-purpose Flour
- 1 Teaspoon Cinnamon
- 4 Teaspoons Butter, Melted
- 1/3 Cup Brown Sugar, packed
- 1 Teaspoon Cinnamon
- 1 Teaspoon unsweetened cocoa
- 1/3 Cup Vegetable Oil
- 2 Large Eggs
- 1 Cup Granulated Sugar
- 1 Cup Pumpkin Puree
- 1 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 1/2 Cups All-purpose Flour
- Preheat over to 350° degrees and spray a 8" square nonstick pan
- In a large bowl mix together the Topping. Sugar, Salt, Flour and Spices. Once combined, add the melted butter. You can use your fingers to mix and create the crumble.
- In a small bowl mix together the Filling. Brown sugar, spice and cocoa powder mix until combined
- In a large bowl mix the Cake ingredients together. Whisk together the eggs, oil, sugar, pumpkin, spices, salt and baking power. Add the flour and stir together until smooth.
- Pour half of the batter in the pan. Spread to cover all four corners. Sprinkle the filling evenly over the batter. Add the other half of batter on top. Spread out evenly and then add the crumb topping. There may seem like a lot of topping, but it does cook down a bit and it's a classic streusel detail.
- Bake until the top is light brown and cake taster inserted comes out clear. 40-45 minutes. (if you are using a glass baking pan you may need to bake longer)
- Allow cake to cool before serving. Enjoy!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 7 year old and enjoying a good cup of coffee.