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Cozy Small-Batch Pumpkin Coffee Cake with Streusel

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A soft, moist, perfectly spiced small-batch pumpkin coffee cake with a crunchy streusel topping, perfect for fall mornings or afternoon tea.

Ingredients

Scale
  • 1/3 cup (42g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons (42g) unsalted butter, melted
  • 1/4 cup (30g) chopped pecans (optional)
  • 1 cup (125g) all-purpose flour (for cake)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 4 tablespoons (56g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup (120g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) buttermilk, room temperature

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, whisk together 1/3 cup flour, brown sugar, granulated sugar, cinnamon, and nutmeg. Pour in melted butter and stir with a fork until mixture resembles wet sand. Stir in pecans if using. Set aside.
  3. Whisk dry ingredients: In a medium bowl, whisk together 1 cup flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Add wet ingredients: Beat in egg, then pumpkin puree and vanilla extract until combined.
  6. Alternate dry and wet: With mixer on low, add one-third of the dry ingredients, mixing just until combined. Add half the buttermilk and mix. Repeat with another third of dry ingredients, remaining buttermilk, and last of dry ingredients. Stop mixing as soon as flour streaks disappear.
  7. Assemble: Scrape batter into prepared pan and spread evenly. Sprinkle streusel topping evenly over batter without pressing it in.
  8. Bake for 38-42 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil for last 10 minutes.
  9. Cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely on rack before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix batter. Let cake cool completely before slicing to avoid crumbling. Streusel may soften over time; revive in a 300°F oven for 5 minutes.

Nutrition

Keywords: pumpkin coffee cake, small-batch, streusel, fall baking, pumpkin recipe, coffee cake

Find it online: https://lyrafeast.com/cozy-small-batch-pumpkin-coffee-cake-with-streusel/