Pumpkin Cinnamon Streusel Coffee Cake
Ingredients
Cinnamon Streusel
-
⅔
cup
all-purpose flour
-
½
cup
packed light brown sugar
-
1
teaspoon
ground cinnamon
-
⅛
teaspoon
salt
-
6
tablespoons
cold unsalted butter, cut into small chunks
Cake
-
1 ½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
2
teaspoons
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground allspice
-
½
teaspoon
salt
-
½
cup
unsalted butter, at room temperature
-
1
cup
packed light brown sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
½
cup
pumpkin puree
-
½
cup
plain Greek yogurt
Glaze
-
½
cup
powdered sugar, sifted
-
⅛
teaspoon
ground cinnamon
-
2
teaspoons
milk
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 9-inch springform or cake pan.
- For the streusel, mix flour, brown sugar, cinnamon, and salt in a bowl, then cut in the butter until crumbly.
- For the cake batter, whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
- In a stand mixer, beat butter and brown sugar until combined, then add eggs one at a time and mix in vanilla.
- Add pumpkin puree and Greek yogurt, mixing until just combined, then slowly add the flour mixture.
- Spread half of the batter in the prepared pan, sprinkle half of the streusel on top, then add the remaining batter and streusel.
- Bake for about 45 minutes until a toothpick comes out clean, then cool for 15 minutes before removing from the pan.
- For the glaze, whisk together powdered sugar, cinnamon, milk, and vanilla, then drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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