Ingredients
Scale
For the Cake Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Streusel Topping
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, melted
For the Glaze (Optional)
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven
- Set your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Prepare the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. In a large mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing until smooth. Slowly add the dry ingredients, stirring until just combined.
- Make the Streusel Topping
- In a separate bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the melted butter, stirring until the mixture forms a crumbly texture.
- Assemble the Cake
- Spread the cake batter evenly into the prepared baking dish. Sprinkle the streusel topping generously over the batter.
- Bake
- Bake the coffee cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes.
- Add the Glaze (Optional)
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled coffee cake for an extra touch of sweetness.
Prep Time: 15 minutes
Total Time: 55 minutes
Servings: 9 pieces