Pumpkin Coffee Cake with Cinnamon Struesel

Pumpkin Coffee Cake: moist and delicious, makes two cakes (perfect for freezing)!!
I know I probably say this at least once a week. But this is the best thing I’ve made. 

This week. HA!

No. Seriously. This pumpkin cake is amazing. And from the time you put it together to the time you are eating it with a fork is less than an hour. 

And did I mention it makes TWO? 
Pumpkin Coffee Cake: moist and delicious, makes two cakes (perfect for freezing)!!
You can freeze one of them for later if you’d like. 

Or give it to a friend, neighbor, family member, FAVORITE BLOGGER???

You get the idea. 

When I freeze this, I don’t put the drizzle on it. I just slide the cooled cake into a Ziploc Freezer Bag (gallon sized). Then, when ready to serve, thaw on the counter top (I usually pull it out the night before). Warm it up in a 225 degree oven for 10 minutes (or microwave on a microwave safe plate for 1 1/2 minutes). Prepare the icing, drizzle it and eat.
Pumpkin Coffee Cake: moist and delicious, makes two cakes (perfect for freezing)!!
This is the perfect breakfast on Thanksgiving morning. Or the day after. Or to prepare for those holiday guests. ENJOY!

If you like this Pumpkin Coffee Cake you may also enjoy these recipes…
Cinnabon Cinnamon Coffee Cakecoffee cake that tastes like a cinnamon roll. Yes, it’s for real.

Swedish Almond Cake– a very easy, yet impressive coffee cake with a hint of lemon and a lovely almond flavor!

Amish Cinnamon Friendship Bread (with starter recipe)– one of our favorite sweet breads! Freezes very well too!

**I also made some Pumpkin Whoopie Pies with a Chocolate Cream Cheese Filling. 
Go check them out at Carrie’s site Bakeaholic Mama. She is also having a Kitchen Aid Immersion Blender giveaway today too!!! Be sure to enter on her blog!
 

Pumpkin Coffee Cake with Cinnamon Struesel

Yield: 2 cakes

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

For the Cakes:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 can (15oz) pure pumpkin
  • 3 eggs
  • 2 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp kosher salt

For the Struesel:

  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted

For the Drizzle:

  • 1 1/2 cup powdered sugar
  • 1 tsp ground cinnamon
  • 3 Tbsp skim milk

Directions:

  1. Preheat oven to 350 degrees. Grease and flour two 8inch round cake pans. Line the bottoms with parchment paper. Set aside.
  2. In large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add pumpkin and eggs, beat until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Pour batter evenly into two cake pans.
  3. For the struesel, mix the ingredients together with a fork. Sprinkle over batter. Bake cakes in a 350 degree oven for 30-35 minutes, until toothpick comes out clean.
  4. Remove from oven and cool 10 minutes in pan. Remove to a wire rack and cool completely.
  5. For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!

47 comments on “Pumpkin Coffee Cake with Cinnamon Struesel”

  1. so of all the coffee cakes you’ve made, do you like this one the best? sounds like it 🙂 but just double checking b/c the cinnabon coffee cake looks stellar too! i guess it’s hard to compare pumpkin vs. non-pumpkin.

  2. LOVE pumpkin coffee cake. That drizzle looks amazing! And I love that it makes 2!

  3. Looks like a really great coffee cake! Real autumn cake!

  4. What a beautiful cake and it looks delicious! You’re right, it would be perfect for a Thanksgiving breakfast!! All of your recipes look wonderful.
    Blessings,
    Leslie

  5. That cake would be perfect for anytime! Breakfast, a snack, or dessert. It is beautiful and it looks delicious!

  6. This cake looks SCRUUUUMPTIOUS! (I sang that in a sing-songy voice, so please read it like so). Also, PUMPKIN COFFEE CAKE!? I think my classic, fave coffee cake may have a new fave contender.

  7. Yum, this is going on my pumpkin bucket list!

  8. Funny how that happens… the more we make things the more something is a new favorite 🙂

  9. You sound like me! Everything I make becomes my new “favorite”. I can see why this yummy cake is your favorite. Pumpkin, streusel, and drizzle…yum!!! But you said it makes two…where was my cake when you stopped the other day??? 🙂

  10. Gorgeous! And I love that it can be made in 8-in cake pans!

  11. This looks absolutely fabulous! Perfect for all my Fall pumpkin cravings!

  12. This looks delicious!! I found you over at Whipple Berry’s Friday link up and I am so glad I did.

  13. Mel

    Oh my that’s fantastic yum Stopping by from weekend wrap up

  14. I love pumpkin coffee cakes and, of course, you have to have streusel! 🙂

  15. Wow! This looks delish! I’d love to have you link this us to Titus 2 Tuesday this week on Cornerstone Confessions.. I hope to see you there.

    Kathy

  16. It looks really great! I’m going to bake it this weekend!

  17. Liz

    Oh I’ve made this before, and it’s really yummy! I love Pumpkin!

  18. Looks so delicious. I can’t wait to give this one a try. Yummy!

  19. I made this recipe over the weekend without the toppings. the cake alone was *very* delicious and made the perfect snack/breakfast/anytime food. I will absolutely be making this again before the holiday season is out.

  20. The baking dancer

    This cake is really outrageously delicious. It is super moist and chock full of warming autumn spices. The streusel is like gilding the lily. The aromas wafting throughout the house while this cake was baking is almost as good as eating the cake…almost. Make this cake.

  21. Aimee- I made these coffee cakes today for a Stock Your Freezer Fridays Series I am doing. Oh.my.gosh! These cakes smell absolutely amazing while they are baking in the oven and they look sooo good! I had all intentions of freezing both of these for the busy upcoming months, but I am thinking about cutting into the other cake and having some for breakfast tomorrow with my coffee:) Thanks so much for sharing this wonderful recipe!

  22. georgia Bower

    Can this be made in one pan and what size?

  23. Cassidy

    Could you make this in a bunt pan???

  24. Jen313

    Just made it this morning and OH, MY!! Smells soooo good and tastes even better! Will definitely be something I make often and may even share with others! 😀 Thanks so much for the recipe…it’s already a family favorite!

  25. BKK

    I love 2.pumkin & coffee cake..Thank you

  26. Betsy H

    I made this a few weeks ago and it was the best coffee cake! I took one to work and it was gone in a heartbeat. Thanks for this one – It is a keeper for sure!!!
    To all those who just aren’t sure if they should try it….Do It!!

  27. Dawn

    Can I prep this and leave in the fridge overnight? Thanks! Looking forward to this in the morning!

  28. Elise

    This is the best coffee cake ever! My kids, family and friends all rave about it. I have made it in muffin form too and it turns out amazing as well. THANKS so much for the great recepie!

  29. leila

    Just made this tonight and it was amazing ! I opted for no drizzle because i had no milk and was too lazy to run to the store but all on its own it was so moist ! Thank you for this yummy goodness 🙂

  30. Pingback: 50 Awesome Pumpkin Recipes - My Life, Blogged.

  31. Sandra

    I just saw The recipe n all the comments n I can’t wait to do it.
    If everything goes well I can do it x thanksgiving.

  32. Pingback: Pumpkin Streusel Coffeecake | The Grateful Girl Cooks!

  33. Abby

    Hello, I was wondering if this recipe would be okay to make into mini loaves?

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