Description
A deliciously moist pumpkin coffee cake perfect for fall, topped with a crumbly streusel and drizzled with a sweet glaze.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Drizzle with a glaze made from powdered sugar and milk before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 2 months; wrap it tightly in plastic wrap.
- For a spicier flavor, add a pinch of ground ginger or cloves.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg