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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup light brown sugar, packed - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon fine salt - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon pure vanilla extract For the Streusel Topping: - 1/2 cup all-purpose flour - 1/2 cup rolled oats - 1/4 cup light brown sugar, packed - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted Each ingredient plays a key role in creating the perfect coffee cake. - All-purpose flour gives the cake structure. It helps the cake rise and keeps it moist. - Granulated sugar sweetens the cake, making it a treat. Brown sugar adds a rich, caramel flavor. - Baking powder and baking soda help the cake rise. They create air pockets for a light texture. - Ground cinnamon and nutmeg bring warmth and a fall flavor. They make each bite cozy and inviting. - Canned pumpkin puree adds moisture. It also gives the cake a beautiful color and flavor. - Vegetable oil keeps the cake soft and tender. It helps the cake stay moist longer. - Eggs bind the ingredients. They add richness and help with leavening. - Vanilla extract adds a lovely flavor that enhances the sweetness. Choosing the right ingredients makes a big difference. Here are some tips: - Flour: Check for freshness. It should smell neutral. Avoid any bags that feel lumpy. - Sugars: Look for fine texture. Brown sugar should be soft and packed. - Spices: Use fresh spices for the best flavor. They should smell strong and fragrant. - Pumpkin puree: Choose a brand with simple ingredients. Look for 100% pumpkin with no fillers. - Eggs: Buy eggs that are free-range or organic for the best taste. - Butter: Use unsalted butter for control over salt levels. Always check the expiration date. By carefully selecting your ingredients, you ensure a flavorful and delightful pumpkin streusel coffee cake. Enjoy the process of baking and savor each step! Preheat your oven to 350°F (175°C). This temperature ensures a nice rise and even bake. Grab a 9x13-inch baking pan. You can grease it with cooking spray or butter. Alternatively, line it with parchment paper. This makes for easy removal after baking. In a large bowl, add 2 cups of all-purpose flour. Then, add 1 cup of granulated sugar and 1/2 cup of light brown sugar. Include 1 teaspoon of baking powder and 1 teaspoon of baking soda. Next, add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. Finally, sprinkle in 1/2 teaspoon of fine salt. Whisk these dry ingredients until well mixed. This step builds flavor and structure in your cake. In a separate bowl, measure out 1 cup of canned pumpkin puree. Add 1/2 cup of vegetable oil. Crack in 2 large eggs and pour in 1 teaspoon of pure vanilla extract. Whisk this mixture until it is smooth and uniform. This blend adds moisture and richness to your cake. Now, slowly pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the two mixtures together. Be careful not to overmix; a few lumps are okay. Once combined, pour the batter into your prepared baking pan. Spread it evenly with a spatula. Next, let’s prepare the streusel topping. In a small bowl, mix 1/2 cup of all-purpose flour, 1/2 cup of rolled oats, and 1/4 cup of light brown sugar. Add 1/2 teaspoon of ground cinnamon. Pour in 1/4 cup of melted unsalted butter. Stir until you see coarse crumbs form. Evenly sprinkle this streusel over the batter in the pan. This adds a crunchy, sweet topping that contrasts the soft cake beneath. To get the best texture for your Pumpkin Streusel Coffee Cake, follow these tips: - Use room temperature ingredients. This helps them mix better. - Measure flour properly. Scoop it lightly and level off with a knife. - Don’t overmix the batter. Mix just until combined; some lumps are okay. Here are some common mistakes that can ruin your coffee cake: - Using old leavening agents. Check the dates on baking powder and soda. - Skipping the streusel topping. This adds great flavor and crunch. - Not greasing the pan. This can lead to sticking and broken cake. You want your cake to be perfectly baked. Here’s how to check: - Use a toothpick. Insert it into the center. If it comes out clean, it’s done. - Look for a golden color. The top should be nicely browned. - Check the sides. They should pull away slightly from the pan. {{image_4}} You can easily change the flavors in your pumpkin streusel coffee cake. Try adding more spices like ginger or allspice for a warm kick. You could also mix in chocolate chips or nuts for extra crunch. Dried fruit, like cranberries or raisins, gives a sweet surprise. Each change makes the cake special and fun to enjoy. If you need a gluten-free option, swap the all-purpose flour with a gluten-free blend. Many blends work well in baking. Look for a mix that includes xanthan gum, which helps with texture. This simple change keeps the cake fluffy and moist without losing flavor. To make this coffee cake dairy-free, use vegetable oil instead of butter. You can also swap regular milk with almond or oat milk in the recipe. These swaps keep the cake rich and creamy. Enjoy a slice without any dairy worries! To keep your pumpkin streusel coffee cake fresh, let it cool first. Once cool, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. This will help keep it moist. Store the cake at room temperature for up to three days. If you need it to last longer, refrigerate it. Just remember, the cake may dry out in the fridge. Freezing is a great way to save leftovers. Start by slicing the cake into squares. Wrap each piece in plastic wrap. Then, place these wrapped slices in a freezer-safe bag. Be sure to squeeze out as much air as possible. This helps prevent freezer burn. You can freeze the cake for up to three months. When you want to enjoy it again, just thaw it in the fridge overnight. Reheating your coffee cake is simple. You can microwave it for about 15-20 seconds. This warms it up nicely. If you prefer, you can also reheat it in the oven. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and warm it for about 10 minutes. This will help restore its fresh-baked taste. Enjoy your warm treat with coffee or tea! Yes, you can use fresh pumpkin. First, cook and puree the pumpkin. Make sure to remove excess water. This helps keep your cake moist. Fresh pumpkin has a great flavor, but canned pumpkin is easier and more consistent. The coffee cake lasts about 3 to 4 days at room temperature. Store it in an airtight container. If you refrigerate it, it can last up to a week. Just be sure to let it come to room temperature before serving. Yes, you can prepare the batter a day in advance. Just cover the bowl and store it in the fridge. Bake it the next day for a fresh treat. You can also bake the cake ahead and store it for later. This coffee cake pairs well with coffee or tea. You can also serve it with whipped cream or a scoop of vanilla ice cream. For a fun twist, try adding a drizzle of caramel sauce on top. This blog post covered everything you need to know to make pumpkin streusel coffee cake. We discussed the key ingredients, step-by-step instructions, and helpful tips for success. You learned about tasty variations and storage methods to keep your cake fresh. Remember, choosing fresh ingredients leads to the best results. Always check for doneness to ensure a delightful texture. With this guide, you can bake a perfect cake and enjoy it with friends and family. Happy baking!

Pumpkin Streusel Coffee Cake

Indulge in the deliciousness of Pumpkin Streusel Coffee Cake, the perfect blend of flavors to warm your fall mornings! This easy recipe combines pumpkin puree with a crumbly streusel topping, making it a delightful treat for any occasion. Get the full step-by-step guide and elevate your baking game. Click through to explore how to create this mouthwatering cake and impress your loved ones with your baking skills!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon fine salt

1 cup canned pumpkin puree

1/2 cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

For the Streusel Topping:

1/2 cup all-purpose flour

1/2 cup rolled oats

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it with cooking spray or butter, or line it with parchment paper for easy removal after baking.

    In a large mixing bowl, combine the 2 cups of all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk these dry ingredients together until they are evenly distributed.

      In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.

        Gradually pour the wet mixture into the bowl containing the dry ingredients. Gently fold the mixtures together with a spatula or wooden spoon until just combined; be cautious not to overmix. It’s perfectly fine to have a few lumps remaining.

          Once combined, pour the batter into your prepared baking pan. Use a spatula to spread it evenly, smoothing the top.

            To prepare the streusel topping, mix together the 1/2 cup of flour, rolled oats, brown sugar, and cinnamon in a small bowl. Pour in the melted butter and stir until the mixture forms coarse crumbs.

              Evenly distribute the streusel topping over the pumpkin batter in the baking pan, ensuring that it’s well covered.

                Place the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  After baking, let the cake cool in the pan for approximately 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing into squares.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 12

                      - Presentation Tips: For a delightful finish, serve the cake warm with a light dusting of powdered sugar on top. Enhance the experience by pairing it with a steaming cup of coffee or a relaxing cup of tea for a perfect cozy treat!