My Rustic Pumpkin Streusel Coffee Cake (That Will Make Your House Smell Like Heaven) (Print Version)

A long-form recipe for a warm, cozy, rustic pumpkin streusel coffee cake. Full of personal stories, tips for imperfections, and the joy of home baking.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Crumble-All-Over-Everything Streusel

01 - 1 cup all-purpose flour
02 - 1/2 cup packed dark brown sugar
03 - 1/4 cup granulated sugar
04 - 1 1/2 tsp ground cinnamon
05 - 1/4 tsp ground nutmeg
06 - 1/4 tsp salt
07 - 1/2 cup (1 stick) cold unsalted butter, cut into cubes

→ For the Luscious Pumpkin Cake

08 - 2 1/2 cups all-purpose flour
09 - 1 tsp baking powder
10 - 1 tsp baking soda
11 - 1 1/2 tsp ground cinnamon
12 - 1/2 tsp ground nutmeg
13 - 1/2 tsp ground ginger
14 - 1/4 tsp ground cloves
15 - 1/2 tsp salt
16 - 1 (15-ounce) can 100% pure pumpkin purée
17 - 2 large eggs, room temperature
18 - 1 cup granulated sugar
19 - 1/2 cup packed dark brown sugar
20 - 1/2 cup vegetable oil
21 - 1 tsp vanilla extract

→ For the 'Is This Even Necessary but Yes It Is' Glaze

22 - 1 cup powdered sugar
23 - 2-3 tbsp milk or heavy cream
24 - 1/2 tsp vanilla extract

# Instructions:

01 - First, preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together the flour, both sugars, the cinnamon, nutmeg, and salt. Add the COLD, cubed butter. Using a pastry blender or your fingertips, cut the butter in until it resembles coarse, uneven crumbs. Pop that bowl in the fridge to keep it cold while you make the cake batter.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, cloves). Whisk for about 30 seconds to distribute everything evenly and break up any lumps.
03 - In a separate, medium-sized bowl, whisk together the pumpkin purée, oil, both sugars, eggs, and vanilla extract until smooth. Pour the wet mixture into the large bowl with the dry ingredients. Use a spatula to fold everything together GENTLY, just until no dry flour streaks remain. Do not overmix.
04 - Pour the batter into your prepared pan and spread it evenly. Take the chilled streusel from the fridge and sprinkle it evenly and generously over the top of the batter, covering the entire surface.
05 - Bake in the preheated oven for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The streusel topping should be golden brown and crisp.
06 - Let the cake cool in the pan on a wire rack for at least 20-30 minutes. While it cools, whisk together the powdered sugar, milk (starting with 2 tbsp), and vanilla for the glaze. Drizzle over the warm cake. Let it set for a few minutes before cutting and serving.

# Notes:

01 - Let the streusel get *really* cold by popping it in the freezer for 10 minutes before topping; it makes it extra crumbly. Do NOT overmix the cake batter; a few lumps are okay and ensure a tender cake. When testing for doneness, poke in a couple of different spots to make sure you're testing cake, not a pocket of pumpkin. For the best flavor, make the cake a day ahead—it gets even better as it sits!

# Equipment Needed:

01 - 9x13 inch baking pan
02 - Mixing bowls
03 - Whisk
04 - Spatula
05 - Pastry blender (optional)

# Nutrition (Per Serving):

Calories: 380
Total Fat: 16g
Total Carbohydrate: 55g
Protein: 4g

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