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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup unsalted butter, softened - 1 cup pure pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk - ½ cup all-purpose flour - ½ cup brown sugar, packed - ½ teaspoon ground cinnamon - ¼ teaspoon salt - ¼ cup unsalted butter, melted - ½ cup chopped pecans (or walnuts) This recipe creates a warm and cozy treat. The dry ingredients blend well to form a solid base. The flour and sugar mix with baking powder, baking soda, and spices. These spices bring rich flavors to the cake. In the wet ingredients, butter and pumpkin puree add moisture. Eggs help the cake rise and bind the mix. Vanilla brings a delightful scent. Buttermilk adds tang and makes the cake tender. For the streusel, we mix flour and brown sugar. Adding melted butter creates that crumbly texture. The nuts add a nice crunch. You can swap pecans for walnuts if you prefer. All these ingredients come together to create an amazing coffee cake. - Preheat your oven to 350°F (175°C). - Grease and flour a 9x13-inch baking pan or line it with parchment paper. - In a large bowl, mix together 2 cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. - In another bowl, stir together ½ cup of softened butter, 1 cup of pumpkin puree, 2 eggs, 1 teaspoon of vanilla extract, and ½ cup of buttermilk. - Pour the wet mix into the dry mix. Stir until just blended. Small lumps are fine. - In a medium bowl, mix ½ cup of flour, ½ cup of brown sugar, ½ teaspoon of cinnamon, and ¼ teaspoon of salt. - Drizzle ¼ cup of melted butter over this mix. Stir until it feels crumbly. - Add ½ cup of chopped pecans (or walnuts) and mix well. - Pour half of the pumpkin batter into the prepared pan. Spread it evenly. - Sprinkle half of the streusel topping over the batter. - Pour the rest of the pumpkin batter on top, then sprinkle the remaining streusel topping over it. - Place the pan in the oven. Bake for 35-40 minutes. - Check if it is done by inserting a toothpick into the center. It should come out clean. - Let the cake cool in the pan for 10 minutes. - Carefully transfer it to a wire rack to cool completely. - Once cooled, slice the cake. Enjoy it with a hot cup of coffee or tea. To get the best texture for your cake, avoid overmixing the batter. This keeps the cake light and fluffy. Mix just until the ingredients combine. Small lumps in the batter are fine and will bake out. Also, use room temperature ingredients. This helps them blend easier and creates a smoother batter. To make your coffee cake even tastier, you can add extra spices. A touch more cinnamon or nutmeg brings warmth. Adding a splash of vanilla also boosts the flavor. If you want a fun twist, consider adding chocolate chips. They melt and mix well with the pumpkin, making each bite a treat. Presentation matters! Dust the top of your cooled coffee cake with powdered sugar. This adds a fancy touch. Serve slices on decorative plates for a nice look. Pair it with whipped cream for added flavor and a beautiful presentation. This makes your coffee cake not just tasty but also a feast for the eyes. {{image_2}} If you're avoiding nuts, simply leave them out. Replace them with extra spices like cloves or ginger. You could also add chocolate chips for a sweet twist. This keeps the cake rich and tasty without the crunch of nuts. For a gluten-free option, swap out the all-purpose flour. Use a gluten-free flour blend instead. Make sure the blend has a good mix of starch and protein. This will help keep the cake light and fluffy. Want to add a little more sweetness? Toss in cranberries or raisins into the batter. These fruits bring a nice contrast to the pumpkin flavor. They also add a fun chewy texture that everyone will love. Store your pumpkin streusel coffee cake in an airtight container. Keep it at room temperature. This keeps the cake fresh for a few days. The flavors will blend nicely as it sits. If you have leftovers you won’t eat soon, freeze them. Wrap each slice in plastic wrap, then in foil. This helps keep them from getting freezer burn. You can enjoy your cake later by thawing it overnight in the fridge. For a warm treat, reheat your coffee cake. Use the oven for a crispy top. Set it at 350°F and heat for about 10 minutes. You can also use the microwave for quick reheating. Just heat for about 20 seconds. Enjoy that fresh-baked taste! Yes, canned pumpkin puree works great for this recipe. It saves time and gives good flavor. I often use it in my baking. Make sure you choose pure pumpkin, not pumpkin pie filling. This keeps the taste balanced and rich. A toothpick inserted into the center should come out clean. If it has wet batter on it, bake for a few more minutes. Keep checking every 2-3 minutes. This helps avoid overbaking, which can dry out the cake. Yes, the cake can be made ahead and stored or frozen for later use. Bake the cake, then let it cool completely. Wrap it well in plastic wrap. Store it in the fridge for up to five days. For longer storage, freeze it for up to three months. It pairs well with coffee, tea, or as a dessert with whipped cream. The warm spices in the cake complement hot drinks well. Serve it at breakfast or as a sweet treat in the evening. It’s a crowd-pleaser for any occasion. This blog shared a simple, delicious pumpkin streusel coffee cake recipe. You learned about the dry and wet ingredients, and how to layer and bake them. I provided tips for texture, flavor, and presentation, plus fun variations for special diets. Remember, the secret to a perfect cake lies in the mixing and baking times. With this recipe, you can create a cozy treat, ideal for sharing. Enjoy making it and impressing your friends and family with your baking skills!

Pumpkin Streusel Coffee Cake Bakery Style

Indulge in the flavors of fall with this delicious Pumpkin Streusel Coffee Cake! Perfectly spiced, moist, and topped with a crunchy streusel, this cake pairs beautifully with your morning coffee or afternoon tea. Discover the simple ingredients and step-by-step instructions to make this delightful treat at home. Click to explore the full recipe and bring the warm, cozy taste of autumn to your kitchen! #PumpkinCoffeeCake #FallBaking #CozyTreats #BakingRecipes
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup unsalted butter, softened

1 cup pure pumpkin puree

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

For the Streusel Topping:

½ cup all-purpose flour

½ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ cup unsalted butter, melted

½ cup chopped pecans (or walnuts)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.

    Make the Cake Batter: In a large bowl, whisk together 2 cups of flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix the softened butter, pumpkin puree, eggs, vanilla extract, and buttermilk. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; small lumps are okay.

      Prepare the Streusel Topping: In a medium bowl, combine ½ cup of flour, brown sugar, ground cinnamon, and salt. Drizzle the melted butter over the mixture and stir until crumbly. Add the chopped pecans and stir to combine.

        Assemble the Cake: Pour half of the pumpkin batter into the prepared baking pan and spread it evenly. Sprinkle half of the streusel topping over the batter. Pour the remaining pumpkin batter on top and then sprinkle the rest of the streusel topping over it.

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

            Cool and Serve: Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and serve with a hot cup of coffee or tea.

              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 12

                - Presentation Tips: Dust the top of the cooled coffee cake with powdered sugar for an elegant touch, and serve slices on a decorative cake plate with a side of whipped cream if desired.