Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel is rated 4.7 out of 5 by 9.
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Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 8

Lighter than you would expect, with the rich flavor of pumpkin and spices, and a thick layer of crunchy brown sugar and pecan streusel, this coffee cake would make an ideal dish for the winter holidays or for a festive autumn brunch. Serve with big steaming cups of joe.

Ingredients:

For the streusel:

  • 1/3 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • Pinch of kosher salt
  • 6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunks
  • 1 cup chopped pecans, lightly toasted (see note below)

For the batter:

  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp. kosher salt
  • 8 Tbs. (1 stick) unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup sour cream

For the glaze:

  • 1/2 cup confectioners’ sugar, sifted
  • 1 tsp. whole milk
  • 1 tsp. vanilla extract

Directions:

Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.

To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. Alternatively, whir the ingredients in a food processor. Stir in the pecans. Set aside.

To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, 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 with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

To make the glaze, in a small bowl, whisk together the confectioners’ sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges and serve. Makes one 9-inch coffee cake

Baker’s note: To toast pecans, preheat an oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.

Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).

Rated 5 out of 5 by from Excellent autumn flavors The taste of this coffee cake is a winner. I read the other reviews and increased the pumpkin to almost 1 cup. The glaze was very thick so I added a little extra milk. Even though I forgot to toast the pecans, the cake was still wonderful. I will definitely make this again. All the spices are fantastic and the cake texture is very smooth. Tastes great with apple juice, tea, coffee, or a dram of whiskey!
Date published: 2015-12-21
Rated 4 out of 5 by from Presents Well On Your Table for Guests When I make pumpkin dessert, I do so because I want the flavor -- and this could have had a full cup of pumpkin and I may try that in the future. To be fair, I got distracted and forgot to add 1/2 the strudel in the dough so I put it all on top, which was still awesome and added to the presentation -- no one knew my mistake :) I used 4 tsp of whole milk in the topping instead of 1 tsp because it was too thick and would not spread. The additional milk allowed my to drizzle the topping all over the cooked studel cake which was beautiful Only gave 4-stars because it was very good tasting, light, and airy cake, but pumpkin cake should have more pumpkin flavor. I believe this recipe deserved the additional flavor and would have been awesome even to those who aren't big on pumpkin.
Date published: 2013-10-30
Rated 5 out of 5 by from Pumpkin Perfection! Love this recipe! It's light and not too sweet. It has just the perfect touch of pumpkin. My husband loved it! I will definitely make this recipe agin and again!
Date published: 2013-10-27
Rated 5 out of 5 by from Perfect for Fall dessert This was very good coffee cake. Not too much pumpkin flavor, similar to spice cake. My stepdaughter who doesn't like pumpkin ate more than a piece! I used walnuts instead of pecans. I used natural cane sugar instead of brown sugar.
Date published: 2013-10-12
Rated 5 out of 5 by from Melts in your mouth! This recipe is superb even tough I ould agree with some of the other reviews that it is not very pumpkiny. It is a favorite in my house and guaranteed to disappear fast!
Date published: 2013-02-08
Rated 3 out of 5 by from Not very pumpkiny This is pretty good; however it is your basic streusal coffee cake. If you are looking for a more prominent pumpkin flavor, you may not want to make this. It tastes even better the next day as the flavors develop and it looks pretty if made from a bundt pan, but I'm not sure I would make it again. The other 2 pumpkin bread recipes on this site (orange spiced pumpkin bread and the pumpkin bread w/ dates) are much better in terms of great pumpkin flavor.
Date published: 2012-11-03
Rated 5 out of 5 by from great mix of textures and flavors Super tasty fall breakfast or dessert. I substituted nonfat Greek yogurt for the sourcream and it turned out moist and with great fluffy texture.
Date published: 2012-10-29
Rated 5 out of 5 by from Wonderful Cake for Autumn It's been getting colder here in Alberta, and I decided I needed to bake something "autumny". This cake fit the bill to a T. Everyone loved it! It's rich but not heavy, a moist and very flavorful cake that is perfect with a cup of coffee, and you will not believe how wonderful your home smells while this is baking! This recipe is definitely a keeper in our home.
Date published: 2012-09-27
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