Go Back
+ servings
Two stacked pieces of pumpkin coffee cake with a dull orange pumpkin in the background.

Pumpkin Coffee Cake with Streusel Recipe

Valentina K. Wein
Pumpkin Coffee Cake with Streusel is layered with spiced caramel. And with warm spices and a soft crumbly texture, it's an ideal way to start a fall morning, or to wrap up the day. 
*You can make the caramel up to a few days ahead.
5 from 3 votes
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 517 kcal

Ingredients
 
 

Spiced Caramel *

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tablespoon sour cream
  • ¼ cup heavy cream
  • ¼ cup unsalted butter
  • ¾ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom

For the Cake Batter

For the Streusel

  • ¾ cup all-purpose flour *
  • ½ cup brown sugar (golden or dark)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, melted

Instructions
 

For the Caramel

  • In a small saucepan, combine the water with the sugar and cook over low-medium heat until the color is dark amber, about 15 to 20 minutes. (Do not ever stir this mixture!)
    Reduce the heat to low and whisk in the sour cream, butter, cream, and heavy cream. Stand back — when you add these ingredients, the mixture may bubble up. Continue to whisk until it's smooth. Then add the salt, cinnamon and cardamom. Stir to blend, remove from the heat and set aside.


For the Streusel

  • Add the flour, brown sugar, cinnamon and salt to a large bowl and mix to blend. Drizzle the melted butter over this evenly and mix with a fork just until the dry ingredients have been absorbed by the butter. Do not make this smooth — it should be crumbly with small clumps. Set aside.

For the Cake Batter

  • Preheat the oven to 350°F, and adjust a rack to the center. Line a 9 x 13 x 2-inch baking dish with parchment paper. (Use a large piece that will cover the sides, and cut slits in each corner so that it will lay flat.)
  • In a large bowl, combine the flour, cinnamon, cardamom, ginger, cloves, baking soda, and salt. In another large bowl, use an electric mixer to blend the brown sugar with the butter. Then add the pumpkin, eggs and vanilla and mix to blend. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix only long enough to blend everything together evenly.

Assemble and Bake

  • Add half of the batter into the parchment-lined baking dish and smooth it out with a spatula. Then drizzle half of the caramel evenly over the surface. Add the remaining batter over the caramel and spread it evenly. Now coat the entire surface evenly with the streusel.
  • Bake in the preheated 350°F oven, just until it begins to turn golden and is set, about 45 minutes. (It should no longer jiggle when you move the dish around, and it you press the center lightly with your finger, you should feel some resistance.) Let it cool in the dish for about 30 minutes and then drizzle it evenly with the remaining caramel. Serve!

Notes

* While I highly recommend making the caramel in the recipe because of its unique flavor profile, use any caramel you like, keeping in mind that the texture and flavor won't be exactly the same. This one might be somewhat similar.
* If you'd like to make this gluten-free, the recipe has also been tested with Cup4Cup All-Purpose Gluten-Free Flour and it works very well.
Calorie count is only an estimate.
Keywords brunch cakes, pumpkin desserts
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.