Pumpkin Coffee Cake with Streusel and Vanilla Icing

You know when the fall hits and all you can think about is pumpkin spice everything? Well, I have the perfect recipe for you—Pumpkin Coffee Cake with Streusel and Vanilla Icing! This delightful cake is everything you need on a cozy autumn afternoon. Imagine curling up with a slice, a warm cup of coffee in hand, and the sweet scent of pumpkin and spices dancing around you. Trust me, this recipe is a total game-changer.

What Is Pumpkin Coffee Cake with Streusel and Vanilla Icing?

Pumpkin Coffee Cake with Streusel and Vanilla Icing is a dreamy, moist cake infused with warm spices and pumpkin. It has that perfect balance of sweetness and warmth which is perfect for chilly days. Topped with a crunchy streusel and a drizzle of decadent vanilla icing, this treat can easily steal the show at any gathering—or become your go-to weekend indulgence at home. If you’re like me and appreciate a slice of cake with your coffee, this pumpkin cake is calling your name!

Ingredients Overview for Pumpkin Coffee Cake with Streusel and Vanilla Icing

Here’s what you’ll need to make your kitchen smell like heaven:

• Pumpkin Puree: About a cup of this will make your cake moist and flavorful. You can also use homemade puree if you’re feeling adventurous!
• All-Purpose Flour: You’ll need some flour to give the cake structure. If you’re gluten-free, you could try a 1:1 gluten-free flour blend.
• Granulated Sugar: Regular sugar adds sweetness, but you can substitute half with brown sugar for extra depth.
• Brown Sugar: This adds a wonderful caramel flavor. If you’re out, you can use more granulated sugar and a dash of molasses.
• Baking Powder and Baking Soda: They help your cake rise, making it light and fluffy.
• Cinnamon, Nutmeg, and Ginger: These spices give that cozy autumn vibe. Feel free to get creative and add cloves or allspice as well.
• Eggs: They hold everything together. If you prefer a vegan cake, you can use flax eggs as a substitute!
• Vegetable Oil: This keeps the cake moist and tender. You could also use melted butter for a richer taste.
• Vanilla Extract: A splash of vanilla adds warmth and a lovely aroma.
• Powdered Sugar: Needed for the icing, making it sweet and smooth.

Step-by-Step Instructions for Pumpkin Coffee Cake with Streusel and Vanilla Icing

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This is crucial for the perfect bake!
2. Mix Your Dry Ingredients: In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger. It should smell amazing already.
3. Combine Wet Ingredients: In another bowl, mix pumpkin puree, vegetable oil, eggs, and vanilla extract until well blended.
4. Combine Mixtures: Slowly fold the wet ingredients into your dry mix until combined. Don’t overmix; a few lumps are totally fine.
5. Prepare the Streusel: In a small bowl, combine flour, brown sugar, cinnamon, and butter. Mix until crumbly—this is going to top your cake and give it that amazing crunch.
6. Assemble: Pour half of the batter into a greased baking pan. Sprinkle half the streusel over it, then add the remaining batter. Top with the rest of the streusel.
7. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
8. Make the Icing: In a small bowl, mix together powdered sugar and a splash of milk until you have a smooth, pourable icing.
9. Drizzle: Allow the cake to cool slightly, then drizzle the icing over the top.

Serving Suggestions

This Pumpkin Coffee Cake is perfect on its own, but you could serve it with a dollop of whipped cream or even a scoop of vanilla ice cream if you’re feeling indulgent. It pairs beautifully with a steaming cup of coffee or spiced chai. You could also warm it up slightly for a comforting treat that melts in your mouth.

Tips For The Perfect Pumpkin Coffee Cake

• Don’t Overmix: Gently combine your wet and dry ingredients to maintain that fluffiness.
• Use Fresh Spices: Freshly ground spices will elevate the flavor much more than pre-ground ones.
• Cool Completely: Let the cake cool before adding the icing, so it doesn’t melt away.
• Store Properly: Keep leftovers in an airtight container at room temperature for up to three days, or refrigerate for a week!

Q&A Section

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook it down and puree it until smooth.

How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I freeze this cake?
Yes, you can freeze the uniced cake for up to three months. Just wrap it well in plastic.

What can I substitute for eggs?
Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or unsweetened applesauce work wonderfully!

Why You’ll Love It

This Pumpkin Coffee Cake is not just a treat; it’s an experience! It’s fluffy, moist, and has that delightful balance of sweetness with a hint of autumn spice. You’ll find yourself wanting to make it throughout the fall, and honestly, who wouldn’t love friends and family raving about your baking skills? Plus, it’s an easy recipe that you can whip up even on a busy day—all while filling your home with the warm aroma of pumpkin spice goodness.

Behind The Scenes

When I was developing this Pumpkin Coffee Cake, I had my fair share of trial and error! The first few attempts turned out too dry, and I learned that a touch of oil really helps keep the moisture intact. I also tried adding chocolate chips one time for fun, which was a hit but took away from that classic pumpkin flavor. I’ve personally saved all of my attempts on my Pinterest page, so feel free to check out my other recipe inspirations! My Pinterest has loads of baking ideas, whether you want to stick with pumpkin or venture into new territory.

Now grab your apron, and let’s get baking! I can’t wait for you to try this delightful Pumpkin Coffee Cake with Streusel and Vanilla Icing. You’re going to love it just as much as I do!