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Dry Ingredients - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup brown sugar, packed Wet Ingredients - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup sour cream Streusel Topping Ingredients - 1/2 cup all-purpose flour - 1/3 cup brown sugar, packed - 1 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - 1/4 cup chopped walnuts (optional) Using fresh ingredients makes a big difference. For the best taste, use high-quality butter and pure vanilla extract. I love to measure my ingredients carefully. This helps me create the perfect balance of flavors. The pumpkin gives the cake a soft texture and rich taste. The spices add warmth and sweetness. The streusel topping offers a delightful crunch. It combines sweet, buttery, and nutty flavors. You can find the full recipe above. This recipe is easy to follow. I promise you will enjoy making it! Start by preheating your oven to 350°F (175°C). While it heats, grab a 9x13 inch baking dish. Grease it well with butter. Then, sprinkle a bit of flour to coat the bottom and sides. This helps the cake come out easily after baking. In a large bowl, whisk together the dry ingredients first. Combine 2 cups of flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set this aside. In another bowl, cream together 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar. Mix until it feels light. Add the eggs one by one. Then, stir in 1 cup of canned pumpkin puree and 1 teaspoon vanilla extract. Mix well. Now, gradually add the dry ingredients to the wet mix, alternating with 1/2 cup sour cream. Stir gently until just combined. For the streusel topping, mix 1/2 cup flour, 1/3 cup packed brown sugar, and 1 teaspoon ground cinnamon in a separate bowl. Pour in 1/4 cup melted butter and stir until it looks crumbly. If you like, add 1/4 cup chopped walnuts for a nice crunch. Pour half of the pumpkin batter into your prepared baking dish. Sprinkle half of the streusel topping over this layer. Next, add the rest of the batter on top. Finish by topping with the remaining streusel. Bake in your preheated oven for 35-40 minutes. To check if it’s ready, insert a toothpick in the center. If it comes out clean, it’s done! Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy this delicious treat with a cup of coffee! For further details, check the Full Recipe. To get the best texture in your cake, avoid overmixing. When you add the dry ingredients, mix just until combined. Overmixing makes the cake tough. You want a light and fluffy cake. Use a spatula to fold the mixture gently. This helps keep the air in. Air gives the cake its rise and softness. A great streusel topping adds crunch and flavor. Start with cold butter for the best texture. Cut it into small pieces and mix it with flour and sugar. You want it to look like crumbs. If you like nuts, add them for extra taste. Sprinkle the streusel evenly over the batter. This creates a nice, crunchy layer on top of the cake. Cooling the cake properly is key. After baking, let it sit in the pan for about 10 minutes. This helps it firm up and makes it easier to remove. Then, transfer it to a wire rack. Cooling on a wire rack allows air to flow. This prevents sogginess. Allow the cake to cool completely before serving for the best flavor. For the full recipe, check out the ingredient list above. {{image_2}} You can easily make this cake gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. Look for blends that contain xanthan gum, as it helps with texture. This simple swap keeps the cake moist and fluffy. To make this cake dairy-free, substitute the butter with coconut oil or a dairy-free margarine. Instead of sour cream, use a dairy-free yogurt or applesauce. These changes keep the cake rich and delicious without dairy. Get creative with flavors! Add chocolate chips or dried fruits like cranberries or raisins for extra sweetness. Try spices like ginger or cloves for a warm kick. You can also use maple syrup instead of granulated sugar for a unique twist. These variations make the cake your own! Check out the Full Recipe for more ideas. After enjoying your Cinnamon Streusel Pumpkin Coffee Cake, store any leftovers properly. Place the cake in an airtight container. This keeps it fresh for a longer time. If you do not have a container, cover the cake with plastic wrap. Make sure it is sealed well to avoid air. The cake will stay good at room temperature for up to three days. If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Next, cut it into slices or leave it whole. Wrap each piece tightly in plastic wrap. Then, place the wrapped cake in a freezer bag. This way, it can last for up to three months in the freezer. When you want to enjoy a slice, take it out and thaw it in the fridge overnight. You can also leave it at room temperature for a few hours. To bring back the warmth and flavor of your cake, reheat it gently. Preheat your oven to 350°F (175°C). Place slices of the cake on a baking sheet. Heat them for about 10 minutes. This warms the cake nicely without drying it out. If you prefer, you can also use a microwave. Heat each slice for about 10-15 seconds. Be careful not to overheat it, or the cake might become tough. Enjoy your warm cake with a cup of coffee or tea! For the full recipe, check the link provided. Yes, you can use fresh pumpkin. First, you need to prepare it. Cut a pumpkin in half and remove the seeds. Roast the halves in the oven until soft, usually about 45 minutes at 350°F (175°C). Once cool, scoop out the flesh and blend it until smooth. You can substitute fresh pumpkin for canned in the same amount. It adds a lovely, fresh flavor to your cake. This cake stays fresh for about 3 to 4 days if stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, you can refrigerate it. In the fridge, it may stay good for up to a week. Just remember to let it come to room temperature before serving for the best taste. You can serve this cake with many delicious options. Try pairing it with whipped cream for a light touch. A drizzle of caramel sauce also enhances the flavor. For a warm drink, serve it with coffee or tea. This cake is perfect for brunch or as a sweet afternoon treat. You can find the Full Recipe above for more tips! We’ve covered a lot about making the perfect Cinnamon Streusel Pumpkin Coffee Cake. You learned about the key ingredients and the step-by-step process. I shared tips to avoid overmixing and perfect your streusel topping. Exploring variations, we found options for gluten-free and dairy-free diets. I also showed you smart storage and reheating tips. Making this cake can be fun and easy. With these insights, you can create a treat that delights everyone! Enjoy your baking!

Cinnamon Streusel Pumpkin Coffee Cake

Indulge in the delightful flavors of Cinnamon Streusel Pumpkin Coffee Cake! This moist and spiced cake, featuring a crunchy streusel topping, is perfect for cozy gatherings or a sweet afternoon treat. With simple ingredients and easy steps, you can whip up this delicious dessert in no time. Click through for the full recipe and impress your friends and family with this irresistible fall-inspired treat!
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Ingredients
  

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1/2 cup sour cream

Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

1/4 cup chopped walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    Mix Dry Ingredients: In a bowl, whisk together 2 cups of flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

        Add Eggs and Pumpkin: Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until combined.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Mix until just combined; do not over-mix.

            Prepare Streusel Topping: In a separate bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Stir in melted butter until crumbly, and mix in walnuts if using.

              Layer the Cake: Pour half of the pumpkin cake batter into the prepared baking dish. Sprinkle half of the streusel topping over that layer, then pour the rest of the batter on top. Finish with the remaining streusel topping.

                Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 20 min | Total Time: 1 hr | Servings: 12

                      - Presentation Tips: Dust the cooled cake with powdered sugar for an elegant finish and serve with a side of whipped cream or a drizzle of caramel.