Pumpkin Coffee Cake with Cinnamon Ginger Streusel Topping

There is nothing better than enjoying a warm pumpkin baked good on a crisp autumn day, is there? This is one of my favorite coffee cake recipes because of its deliciously moist pumpkin batter, sticky cinnamon sugar filling, and deliciously tangy ginger streusel. This seasonal coffee cake will put you right in the mood for chilly fall weather!

coffee cake in history:

Did you know that coffee cake originally came from Germany? The original coffee cake came from Dresden, Germany. Coffee was first introduced to Europe in the 15th century, which led to pairing the bitter drink with sweet breads and cakes.

Coffee cake is a denser butter-based cake, often with a paste-like sugar filling in the middle and a crumbly streusel topping. These cakes became imminently popular in the 1800s as German and Dutch immigrants made their way to America, bringing with them their food traditions that had been around for hundreds of years.

It was not until the mid 20th century that coffee cakes began being made in tube or bundt pans, showcasing a hole in the center.

the method:

STEP ONE: Coffee cake always takes a bit longer, I find, that making other cakes as there are several recipe components coming together to make one incredible cake. While this style of cake is generally recommended for a quick bake when company is coming over, I would suggest cutting out a little bit of extra time to prepare all of your pieces before baking. To begin, you will need to make the cake batter. This comes together fairly quickly, with a buttery base and a delicious addition of pumpkin for moistness and flavor.

STEP TWO: While your batter is mixing, you will need to make the cinnamon sugar filling, which is a simple combination of cinnamon, ginger, and sugar. Then, you will want to make the streusel topping.

continued:

STEP THREE: The streusel topping is absolutely delicious, and it requires a bit more mixing than other recipes suggest. I cut in my butter with a pastry blender, and then once everything is well coated, I blend it further with my fingers until all of the flour and sugar is well saturated by the butter. This ensures that the crumble remains crumbly and does not melt while baking. If you feel that your butter has become too warm, you can pop it into the fridge or freezer.

STEP FOUR: Grease and flour your pan of choice, and then pour half of the cake batter into the pan. Top with the cinnamon sugar filling, followed by the remaining half of the cake batter, and top with the generous dose of streusel topping. The cake bakes for about 1 hour in a 350° F (177° C) oven.

If you are looking for a Tube Pan, I like this one with the little stands around the edge. These are needed if you ever make an angel food cake!

final thoughts:

This Pumpkin Coffee Cake is the absolute dream dessert for fall! You will love the notes of cinnamon, nutmeg, and ginger in the cake as well as the streusel-topping. Homemade coffee cake is one of my all time favorite desserts, especially during this time of year. It’s the perfect fall breakfast cake to serve for guests who come to enjoy a cup of hot tea or coffee with you. I have had many a wonderful conversation over a piece of coffee cake. I am sure that you have done the same!

Enjoy this recipe, dear ones.

xoxo Kayla

Pumpkin Coffee Cake with Cinnamon Ginger Streusel

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Yield: 12

Author: Kayla Lobermeier

Prep time: 30 MinCook time: 60 MinTotal time: 1 H & 30 M

Ingredients

Pumpkin Coffee Cake:

• 1/2 cup salted butter, softened
• 2 1/4 cups granulated sugar
• 4 large eggs
• 1 cup pumpkin puree
• 1/4 cup buttermilk or whole milk
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg

Instructions

Cinnamon Sugar Filling:

1. 1/2 cup brown sugar, packed
2. 1/2 cup all-purpose flour
3. 2 tsp ground cinnamon

Cinnamon Ginger Streusel:

1. 1/2 cup brown sugar, packed
2. 1/2 cup all-purpose flour
3. 2 tsp ground cinnamon
4. 1 tsp ground ginger
5. Pinch of kosher salt
6. 1/4 cup salted butter, melted

Powdered Sugar Glaze:

1. 1 1/2 cups powdered sugar, sifted
2. 1-2 tbsp whole milk

To make the Pumpkin Coffee Cake:

1. Preheat the oven to 350° F (177° C). Butter and flour a 9 x 13-inch (23 x 33-cm) baking pan or 10-inch (25-cm) tube pan and set it aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, mixing in one at a time, until smooth. Stir in the pumpkin puree, milk, and vanilla until combined. It may look a bit separated at this point.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add this to the wet ingredients and whisk until a uniform batter has been reached. It will be a thick batter.
4. In a small bowl, make the cinnamon sugar filling by mixing together the brown sugar, flour, and cinnamon. Set this aside.

To make the Cinnamon Sugar Filling:

1. In a small bowl, make the cinnamon sugar filling by mixing together the brown sugar, flour, and cinnamon. Set this aside.

To make the Cinnamon Ginger Streusel:

1. In another small bowl, mix together the brown sugar, flour, cinnamon, ginger, and salt. Cut in the butter with a fork or pastry blender until it resembles coarse crumbs, about the size of a pea. Then, with your hands, continue to work in the butter until all of the dry ingredients have become wet and crumbly. It should form small pea-sized clumps.
2. Spread half of the pumpkin coffee cake batter into the prepared pan, reaching all four corners. Sprinkle the cinnamon sugar filling evenly over the batter. Spread the remaining cake batter over the cinnamon sugar filling. Top evenly with the cinnamon ginger streusel and press it in gently.
3. Bake the cake for about 60 minutes or until a knife inserted in the center of the cake comes out clean. Let the cake rest in the pan for about 30 minutes before slicing and serving. Personally, I let it come to room temperature so that the icing does not melt.

To make the Powdered Sugar Glaze:

1. To make the icing, whisk together the powdered sugar and milk until the icing is the consistency of molasses. Add more or less milk to thicken or thin the icing out, as desired.
2. Cut the cake in 12 piecews and serve drizzled with the icing.

Notes

This cake takes a bit longer to cook in the 10-inch tube pan, so add about 10 to 15 minutes more time and check the center of the cake occasionally with a knife inserted in the center.

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