Pumpkin Streusel Coffee Cake | Love Bakes Good Cakes

Wednesday, October 17, 2012

Pumpkin Streusel Coffee Cake

Pumpkin is definitely, without a doubt, my favorite Fall flavor. So much so, that I wish we could get all the great Fall goodies year round. (Hello, Starbuck's - are y'all listening?!) My favorite ice cream this time of year? Yep, you guessed it ... Pumpkin Pie! I even made an unplanned stop at Dairy Queen last week just to get a Pumpkin Pie Blizzard after I saw the sign out front advertising it. You know they do that stuff on purpose. If there's a pumpkin-flavored option anywhere we go, you better believe that's what I'll be ordering. 

I originally saw this coffee cake on Pinterest and I'm really glad I did. It led me to Not So Humble Pie and this great recipe! Definitely two thumbs up from the whole crew.







Pumpkin Streusel Coffee Cake
Slightly adapted from Not So Humble Pie who got it from Make Ahead Meals For Busy Moms
Yield: 12-16 servings

For the cake:
½ cup (1 stick) butter, softened
1½ cups sugar
1 can (15 oz.) 100% pure pumpkin (NOT pumpkin pie filling)
3 large eggs
2½ cups all-purpose flour
2 tsp. baking powder
1 tbsp. cinnamon
1½ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
½ tsp. salt

For the streusel topping:
½ cup flour
½ cup sugar
½ cup packed brown sugar
1 tsp. cinnamon
4 tbsp. butter, melted
⅔ cup chopped pecans

Preheat oven to 350° F.

Grease a 12-cup bundt pan and set aside.

Beat the butter and sugar in a large mixing bowl until well blended. Add the pumpkin and eggs - mix until well combined.

In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix with a fork or whisk until spices are evenly distributed throughout. 

Add the flour mixture to the pumpkin mixture. Mix with an electric mixer or medium speed for one minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Continue to mix on medium speed for about two minutes or until the mixture is thoroughly combine.

Pour the batter into the prepared pan evenly. Use the back of a spoon or spatula to help level it out. 

In a small bowl, combine the streusel toppings - flour, both sugars, cinnamon, melted butter and pecans. Evenly sprinkle the topping over the batter in the bundt pan.

Bake for 50-55 minutes or until a toothpick inserted near the center tests clean. Cool on a wire rack for 15 minutes. Carefully loosen the cake with a knife. Invert onto a plate then invert onto a serving plate or cake stand (the streusel side should end up being on top). Allow to cool completely.

Store covered at room temperature.


I hope you enjoy!

Shared at these fun parties!
Featured at The Gunny Sack and God's Growing Garden

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20 comments:

  1. I'm also a huge pumpkin fan and this looks delicious! Thanks for sharing :)

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  2. This looks so delicious!! If you have time I would love it if you would share this with us on my themed blog hop (the theme is pumpkins): http://www.godsgrowinggarden.com/2012/10/themed-blog-shop-hop-pumpkin-gourds.html
    Thanks
    Angie

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  3. I wish I could have slice of this delicious looking cake!
    It seems to be and amazing one :)

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  4. you take the pumpkin part, i'll take the streusel. deal? :)

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  5. Thank you so much for sharing this wonderful recipe on my blog hop!
    Angie
    godsgrowinggarden.com

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  6. Hi Jamie,
    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

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  7. Pumpkin is my youngest sons favorite flavor. I think he really enjoys this time of year because of the pies and anything else that has pumpkin in it. I'm going to make your recipe soon. I'm sure it will be a big hit around our home. Thanks for sharing. Visiting you from Full Plate Thursday.

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  8. That looks fantastic and is the perfect (pumpkin) recipe to share at Foodie Friends Friday. Thank you for sharing.

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  9. mmm, sounds delicious! Pumpkin and streusel. It would be hard to go wrong with this!

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  10. Thanks so much for linking up with the Pumpkin Patch Blog Hop! I love your post and pinned it to my Pumpkin Board on Pinterest :)

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  11. I need to add this to my Can You Say Pumpkin Spice Board on Pinterest! THanks for sharing at Must Try Monday!

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  12. Well, yum! This will get me out of my cinnamon pecan coffee cake rut. Thanks for linking!

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  13. Would ya stop already! My waistline is ever expanding as I go through all your delicious recipes. Who am I kidding; what waistline, lol! This is a must make for me and family of pumpkin lovers :) Thanks for sharing
    Michelle

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  14. MMMM pumpkin spice.....I am drooling now LOL Thank you so very much for sharing this on Manic Monday. Pinned and Tweeted!!

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  15. I love coffee cake! I need to try this out. Thanks for sharing at Iron Chef Mom this week!

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  16. You are being featured on my blog tonight!
    http://www.godsgrowinggarden.com/2012/11/october-blog-shop-hop-results.html
    Thanks so much for sharing your wonderful recipe with us!
    Angie
    godsgrowinggarden.com

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  17. The recipe seems great and my hubby loves to eat coffee cakes, so I can try this out and make him happy.

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