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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt The dry ingredients form the base of our cake. Flour gives structure. Sugar adds sweetness. Baking powder and baking soda help the cake rise. Cinnamon and nutmeg give it that warm, cozy flavor. The salt balances everything out. - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract The wet ingredients bring moisture and flavor. Pumpkin puree gives the cake its rich taste and color. Vegetable oil keeps it soft and moist. Eggs bind everything together, while vanilla adds a lovely aroma. - ½ cup packed brown sugar - ½ cup rolled oats - ¼ cup all-purpose flour - 1 teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ½ cup chopped walnuts or pecans (optional) The streusel topping adds a crunchy layer. Brown sugar makes it sweet and caramel-like. Rolled oats provide texture. The flour helps it clump together, and cinnamon adds warmth. Melted butter brings it all together, and nuts can give extra crunch. First, set your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. This step helps the cake come out easily later. In a large bowl, mix together the dry ingredients. Add 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. Whisk them until there are no lumps. In a separate bowl, whisk together the wet ingredients. Combine 1 cup of pumpkin puree, ½ cup of vegetable oil, 2 eggs, and 1 teaspoon of vanilla extract. Make sure this mixture is smooth and well blended. Now, slowly add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix. This keeps the cake light and fluffy. Pour the batter into your greased baking dish. Use a spatula to spread it evenly across the bottom. In a medium bowl, mix ½ cup of brown sugar, ½ cup of rolled oats, ¼ cup of flour, and 1 teaspoon of cinnamon. Pour in ¼ cup of melted butter and mix until crumbly. If you like nuts, fold in ½ cup of chopped walnuts or pecans. Evenly sprinkle the streusel topping on the batter in the baking dish. Then, bake for 30 to 35 minutes. To check if it is done, insert a toothpick in the center. It should come out clean, or with a few moist crumbs. Once baked, let the cake cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely. For serving, cut into squares. You can drizzle some icing on top or add a dollop of whipped cream for extra flavor. Enjoy your delightful treat! To make your coffee cake light and fluffy, avoid overmixing. When you combine wet and dry ingredients, stir gently. You want to blend them just until no dry flour shows. This keeps air in the batter. Also, make sure your baking powder and baking soda are fresh. Old leavening agents can cause dense cakes. For a great streusel topping, mix your dry ingredients first. Combine brown sugar, oats, flour, and cinnamon in a bowl. Then, pour in melted butter. Stir until it looks crumbly. If you want nuts, fold them in last. Sprinkle the topping evenly over the batter before baking. This gives you a nice crunch on top. If you prefer not to use nuts, there are tasty options. You can substitute with seeds like pumpkin or sunflower seeds. Dried fruits like raisins or cranberries also add a nice touch. Try using shredded coconut for a fun twist. Each option brings its own flavor and texture, so feel free to be creative! {{image_4}} To make a gluten-free version, swap regular flour for a gluten-free blend. This blend should work cup-for-cup with regular flour. You may want to add a bit of xanthan gum for the best texture. It helps hold everything together. The rest of the recipe stays the same. You will still enjoy a moist, tasty cake. If you love chocolate, try adding chocolate chips. Just fold in one cup of semi-sweet chocolate chips when mixing the wet and dry ingredients. The rich chocolate pairs well with pumpkin's warm flavors. This change makes the cake even more exciting. You will love the mix of flavors. For a spiced pumpkin version, increase the spices. Add an extra half teaspoon of cinnamon and nutmeg. You can also add a pinch of ground ginger or allspice. This makes the cake even more fragrant and cozy. It’s perfect for chilly fall days. These spices boost the flavor and warmth in every bite. After you enjoy your pumpkin streusel coffee cake, let it cool completely. Place the cake in an airtight container. This keeps it fresh for up to four days at room temperature. If you have more leftovers, refrigerate it. Just remember to wrap it well with plastic wrap to prevent it from drying out. You can freeze your pumpkin streusel coffee cake for later. Cut the cake into slices or keep it whole. Wrap it tightly in plastic wrap, then in aluminum foil. This double wrapping helps to avoid freezer burn. It can last for about three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. To reheat your cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat it for about 10 to 15 minutes. This keeps it moist. You can also microwave a slice for about 20 to 30 seconds if you want a quicker option. Enjoy your warm, delicious cake! You can use applesauce or mashed bananas. Both give moisture and help bind. Use ¼ cup of either for each egg. This makes the coffee cake soft and tasty. Yes! Fresh pumpkin is great. Just cook it, remove the skin, and mash it well. Make sure to drain any extra water. Canned pumpkin is simpler, but fresh can add a nice touch. The coffee cake lasts for about 3 to 5 days at room temperature. Keep it in an airtight container. If you want it to last longer, put it in the fridge for up to a week. This cake pairs well with coffee or tea. Try serving it with whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon on top adds a nice touch. Yes, you can! Make the cake a day early. Just store it in an airtight container. You can also freeze it for up to 3 months. Just let it thaw before serving. This blog post gave you a complete guide to making a delicious coffee cake. We covered the key ingredients, step-by-step instructions, helpful tips, and various options for your prep. You learned how to ensure a fluffy texture and tasty streusel topping, plus storage tips for leftovers. Now you can enjoy a slice of homemade goodness and wow your friends. Bake, share, and savor each bite of your coffee cake!

Pumpkin Streusel Coffee Cake

Indulge in the delicious flavors of fall with this Pumpkin Spice Streusel Coffee Cake! This easy-to-follow recipe combines pumpkin puree and warm spices for a moist and fluffy cake, topped with a crunchy streusel. Perfect for breakfast or dessert, this sweet treat is sure to impress your family and friends. Discover how to make it today and savor every bite of this autumn delight! Click to explore the full recipe now!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Streusel Topping:

½ cup packed brown sugar

½ cup rolled oats

¼ cup all-purpose flour

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

½ cup chopped walnuts or pecans (optional)

Instructions
 

Prepare the Oven and Bakeware: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish thoroughly to ensure easy removal of the cake once baked.

    Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together until they are evenly mixed and there are no lumps.

      Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.

        Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; it’s important not to overmix to keep your coffee cake light and fluffy.

          Transfer Batter to Baking Dish: Pour the batter into the prepared baking dish, using a spatula to spread it evenly across the bottom.

            Prepare the Streusel Topping: In a medium bowl, mix together the brown sugar, rolled oats, flour, and ground cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly. If you are using nuts, fold them into the streusel mixture at this stage.

              Top the Cake: Evenly sprinkle the streusel mixture over the batter in the baking pan, ensuring it's distributed well for a delightful crunch.

                Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean (a few moist crumbs are fine).

                  Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely for the best texture.

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

                      - Presentation Tips: Cut the cooled cake into generous squares and serve warm or at room temperature. For an extra special touch, drizzle a simple icing made from powdered sugar and a bit of water over the top or accompany each piece with a dollop of whipped cream on the side for a creamy contrast. Enjoy this delightful autumn-inspired treat!