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To create a delicious pumpkin streusel coffee cake, you need these main ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream These ingredients come together to form a moist and flavorful cake. The pumpkin puree adds a lovely texture and a hint of sweetness. The spices like cinnamon and nutmeg give warmth and depth to each bite. The streusel topping is what makes this cake feel extra special. For that crunchy, sweet layer, you will need: - ½ cup all-purpose flour - ½ cup brown sugar, packed - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ¼ cup chopped pecans or walnuts (optional) Mixing these ingredients creates a crumbly texture. The nuts add a nice crunch, but you can skip them if you prefer a simpler topping. If you want to take your coffee cake to the next level, try adding these optional ingredients: - ½ teaspoon vanilla extract (for extra flavor) - A dash of pumpkin spice (for more warmth) - Chocolate chips (for a sweet surprise) These options can personalize your cake. Feel free to experiment and make it your own! First, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. This helps the cake not stick. Gather all your ingredients and tools. In a big bowl, add 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Whisk them together well. This step is key for even flavor. In another bowl, cream ¾ cup of softened unsalted butter until it looks light and fluffy. Next, add 1 cup of canned pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Mix them until smooth. This will make your cake moist and tasty. Now, slowly add the dry mix to the wet mix. Alternate with ½ cup of sour cream. Start and end with the dry ingredients. Mix until just combined. Don’t overmix. Pour this batter into the prepared baking pan. For the streusel topping, combine ½ cup of flour, ½ cup of brown sugar, ½ teaspoon of cinnamon, and ¼ cup of melted butter in a small bowl. If you like, add ¼ cup of chopped pecans or walnuts. Mix it until crumbly. Sprinkle this topping over the cake batter evenly. Bake your cake for 30-35 minutes. Use a toothpick to check if it’s done. If it comes out clean, it’s ready! Let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. Enjoy the warm, sweet scent filling your kitchen! For a soft and moist cake, use room-temperature ingredients. This helps the butter blend well. Make sure to cream the butter until it’s light and fluffy. This process adds air, making the cake rise nicely. Don’t over-mix the batter; mix until just combined. This keeps the cake tender. Oven temperatures vary, so check your cake a bit early. Start checking at 30 minutes. Insert a toothpick into the center. If it comes out clean, the cake is done. If not, continue baking for a few more minutes. Cover the top with foil if it browns too much. Serve the cake warm for the best flavor. Dust with powdered sugar for a pretty touch. A drizzle of maple syrup adds sweetness and depth. Pair it with coffee or tea for a delightful treat. You can also serve it with whipped cream or vanilla ice cream for a special dessert. {{image_2}} You can make this recipe gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum for the best texture. This swap keeps the cake light and fluffy while still tasting great. You can enjoy this fall treat without worry if you have gluten sensitivity. For a sweet twist, add chocolate chips or dried fruits. You can mix in 1 cup of chocolate chips or your favorite dried fruits. Dried cranberries, raisins, or apricots work well. Stir them into the batter before baking. This addition makes each bite even more delicious and adds fun flavors. You can change the nuts for a new flavor. Instead of pecans or walnuts, try almonds or hazelnuts. You can also leave the nuts out if you prefer a nut-free cake. This flexibility allows you to customize the cake to your taste. Each nut brings a unique crunch and flavor that enhances the cake. To keep your pumpkin streusel coffee cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This method helps retain moisture and flavor. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing it. To freeze your coffee cake, first let it cool completely. Cut the cake into squares for easy serving later. Wrap each square in plastic wrap and then place them in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze the cake for up to three months. Label the bags with the date for easy tracking. When you're ready to enjoy your frozen coffee cake, take a piece out and let it thaw at room temperature. This usually takes about an hour. For a warm treat, heat it in the oven at 350°F for about 10-15 minutes. You can also use a microwave. Microwave each piece for about 30 seconds. Enjoy it warm, perhaps with a sprinkle of powdered sugar or a drizzle of maple syrup! You can use plain yogurt as a substitute for sour cream. It gives a similar tang and moisture. You can also use buttermilk or cream cheese. Each option adds a nice flavor to the cake. Yes, you can make the batter ahead of time. Just cover it tightly and store it in the fridge for up to 24 hours. If you make the whole cake, let it cool first. Then, wrap it and keep it in the fridge for up to three days. The cake is done when a toothpick inserted in the center comes out clean. You can also look for a golden-brown color on top. If it springs back when you touch it, it is ready. Yes, you can use fresh pumpkin. Just cook and puree it until smooth. Make sure it is thick and not watery. This can change the taste and texture, but it adds freshness. To make the cake moist, use room temperature ingredients. Adding an extra egg can help too. You can also use more pumpkin puree or a bit more butter. This will keep the cake soft and tender. In this post, we explored making pumpkin streusel coffee cake. We looked at key ingredients for both the cake and the topping. I shared easy steps for mixing, baking, and cooling your cake. You learned tips for perfect texture and fun variations, like gluten-free options. Finally, I covered how to store leftovers and answered common questions. Now, you’re ready to bake a delicious coffee cake. Enjoy your creation with family and friends!

Pumpkin Streusel Coffee Cake Bakery Style

Indulge in the delightful flavors of Pumpkin Streusel Coffee Cake! This easy recipe combines creamy pumpkin puree with warm spices, making it the perfect treat for cozy mornings or afternoon coffee breaks. With a crunchy streusel topping and a moist, rich texture, you won't be able to resist. Ready in just 50 minutes, this cake is a fall favorite. Click through now to explore the full recipe and impress your friends and family!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

For the Streusel Topping:

½ cup all-purpose flour

½ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted

¼ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.

    In a large mixing bowl, combine 2 cups of flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well combined.

      In a separate bowl, cream the softened butter until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract to the butter and mix until well blended.

        Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.

          Pour the batter into the prepared baking pan, spreading it evenly.

            In a small bowl, combine all streusel topping ingredients: ½ cup flour, brown sugar, cinnamon, melted butter, and chopped nuts if using. Mix until crumbly.

              Sprinkle the streusel topping evenly over the cake batter.

                Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                  Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                      - Presentation Tips: Serve warm with a dusting of powdered sugar on top and a drizzle of maple syrup on the side for added flavor.