Pumpkin Coffee Cake

Course Cake, Dessert

Cuisine American

Keyword pumpkin-cake-recipe, pumpkin-coffee-cake

Prep Time 15

Cook Time 35

Cooling time 2

Total Time 2 50

Servings servings

Calories 412kcal

2 cups all purpose flour
1 Tbsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 cup unsalted butter
1 tsp vanilla extract
2 large eggs
1 cup pumpkin puree (not pie filling)
Topping:
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 tsp pumpkin pie spice OR ground cinnamon
4 Tbsp cold salted butter, cubed
1/2 cup chopped pecans
1/4 cup toffee bits
Optional glaze: 1/2 cup powdered sugar mixed with 1-2 Tbsp heavy cream and a dash of vanilla extract.

Preheat oven to 350°F. Spray a 10 inch springform pan or 9 x 9 inch baking dish with baking spray. Set aside.
To Make the Cake: In a medium bowl use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.
In a separate medium bowl use an electric mixer to cream together butter, granulated sugar, brown sugar and vanilla. Beat on medium speed until fully combined. Beat in eggs one at a time stopping to scrape the sides of the bowl as needed.
Add the pumpkin puree, beating until incorporated. Lower the speed of the mixer and gradually add the dry ingredients. Beat just until incorporated.
Spread batter into prepared pan.
To Make the Streusel Topping: In a small bowl mix together flour, brown sugar and pumpkin pie spice. Use a pastry blender to cut the butter into the streusel until it resembles cornmeal. Add the pecans and toffee bits.
Sprinkle evenly over cake. Bake for 35-40 minutes then cool in the pan on a cooling rack.
Cut into desired size pieces and serve. Store in an airtight container chilled for up to 4 days.
Optional glaze: 1/2 cup powdered sugar mixed with 1-2 Tbsp heavy cream and a dash of vanilla extract. Stir until smooth then drizzle over cooled cake.