The Perfect Pumpkin Coffee Cake

The Best Pumpkin Coffee Cake

This pumpkin coffee cake is the perfect combination of sweet and spiced. The moist pumpkin cake is topped with a crunchy streusel topping and a sweet glaze. It’s the perfect treat for a cozy fall day.

Ingredients:

– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 teaspoon salt
– 1/2 cup butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/2 cup milk
– 1 teaspoon vanilla extract

Streusel Topping:

– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/4 teaspoon ground cinnamon
– 1/4 cup cold butter, cut into small pieces

Glaze:

– 1 cup confectioners’ sugar
– 2 tablespoons milk
– 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Add the pumpkin puree, milk, and vanilla extract and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared pan.
7. To make the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the streusel topping over the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10. To make the glaze, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.