Pumpkin Streusel Coffeecake

Yesterday I tried a new recipe for Pumpkin Streusel Coffeecake… wow! It was so easy to make (really!), and it just begs you to cut a slice out of it when it’s done (well maybe it didn’t actually BEG, but it did taunt me a bit!)Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

This would be a perfect Thanksgiving morning coffeecake to offer your family or holiday house guests. Maybe you will be inspired to keep one for your family and give the other one away to a friend or neighbor who just might need someone to surprise or encourage them this time of year.

This coffeecake brings out all the wonderful “tastes and flavors” of Fall, with pumpkin,  cinnamon, streusel topping, and cinnamon icing! The recipe itself is amazingly EASY, doesn’t require a lot of ingredients and will definitely be a big hit when you serve it, ! As I always say… “hope you’ll give this recipe a try… I think you will LOVE it!”

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

Dust and flour 8″ cake pans. Place a piece of parchment paper on bottom of pan (will help make cake removal easy)

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

Ingredients for coffeecake ready to mix together…

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

Coffeecake batter poured into both cake pans…

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

Streusel ingredients ready to be mixed together…

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

Streusel topping ready to go on top of coffeecake batter…

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

Coffeecake batter with streusel topping… ready to bake!

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

Mix up the cinnamon icing while coffeecakes are baking…

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

Once you have removed coffeecakes from pan, place on wire racks and drizzle with cinnamon icing (put parchment paper or foil underneath to catch drips, for easier cleanup)

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!

After icing has firmed up, cut a big slice. Serve, and enjoy!

Pumpkin Streusel Coffeecake / The Grateful Girl Cooks!Recipe Source: http://www.shugarysweets.com/2012/10/pumpkin-coffee-cake-with-cinnamon-struesel#_a5y_p=1490662

Pumpkin Streusel Coffeecake
 
Prep time
Cook time
Total time
 
Streusel topping and Cinnamon Icing compliment this delicious, moist Pumpkin coffeecake! Perfect for Fall!
As Prepared By:
Recipe type: Breakfast
Serves: 2 coffeecakes
Ingredients
For the Coffeecakes (2):
  • ½ cup unsalted butter, softened
  • 1½ cup granulated sugar
  • 1 can (15oz) pure pumpkin
  • 3 eggs
  • 2½ cup all purpose flour
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp salt
For the Streusel Topping:
  • ¼ cup all purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted
For the Cinnamon Drizzle/Icing:
  • 1½ cup powdered sugar
  • 1 tsp ground cinnamon
  • 3 Tbsp milk
Directions
  1. Preheat your oven to 350 degrees.
  2. Grease and flour two 8 inch round cake pans. Line the bottoms of each pan with parchment paper, cut to fit. Set the cake pans aside.
  3. Make the batter for the coffeecakes: Beat the butter and sugar in a large mixing bowl until they are well combined (a couple of minutes). Add pumpkin and eggs to the mixture, and beat until ingredients are well blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until fully combined. Distribute the batter evenly into the two prepared cake pans. Set aside.
  4. Make the streusel: In a small bowl, combine streusel ingredients using a fork. Sprinkle streusel evenly over both pans of coffeecake batter.
  5. Bake at 350 degrees for 30-35 minutes, (or until a toothpick inserted in the middle comes out clean).
  6. Once coffeecakes are done, remove them from oven and let them cool for 10 minutes in the pan.
  7. To easily remove coffeecakes from pan: Run a butter knife around the edges of pan. Place an inverted dinner sized plate over the top of coffeecake pan. Quickly flip the pan over (cake will now be upside down on dinner plate. Then place wire rack over the top of dinner plate and invert coffeecake again. Now the coffeecake should be right side up on a wire rack. Let coffeecakes cool completely.
  8. While coffeecakes are cooling, make the cinnamon drizzle/icing: Place ingredients in a small bowl, and whisk until smooth. Drizzle the icing onto completely cooled coffeecakes and set aside to let the icing firm up (about 30 minutes). Serve, and ENJOY!

 

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