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Pumpkin Streusel Coffeecake

Author: PJ Hamel

Pumpkin Streusel Coffeecake Recipe

Here's a nice autumn twist on coffeecake: pumpkin cake with a pumpkin spice swirl inside and buttery, crumbly streusel on top. For elegant presentation, cut circular servings using a round biscuit cutter, as pictured above.

At a glance

Prep
Bake
Total
Yield
about 12 servings
Nutrition information

Ingredients

Choose your measure:

Topping

Filling

Cake

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.
  2. To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.
  3. To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
  4. To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  5. Add the flour, stirring just until smooth.
  6. Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
  7. Sprinkle the filling evenly atop the batter.
  8. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
  9. Sprinkle the topping over the batter in the pan.
  10. Bake the cake until it's light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
  11. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.

Nutrition Information

  • Serving Size 91g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 280
  • Calories from Fat 60
  • Total Fat 7g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 280mg
  • Total Carbohydrate 52g
  • Dietary Fiber 2g
  • Sugars 34g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.