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Spiced Pumpkin Coffee Cake with Pecan Streusel Topping Recipe


Spiced Pumpkin Coffee Cake with Pecan Streusel Topping

Spiced Pumpkin Coffee Cake with Pecan Streusel Topping

© Barbara Rolek licensed to About.com, Inc.
I adapted this recipe for Pumpkin Coffee Cake from one I saw on the Baker Street blog. The recipe produces a very sturdy (read dense) cake. I amped up the spices and used a pecan streusel topping instead of walnut, which livens things up and the optional brown-butter glaze makes things even more interesting. This would be an ideal breakfast offering for Thanksgiving houseguests. Just remember to make the streusel before you start the cake batter. Heck, you can even make it the night before!

Here is a larger photo of Spiced Pumpkin Coffee Cake with Pecan Streusel Topping.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 10-inch Pumpkin Coffee Cake


  • Cake:
  • 4 ounces softened butter
  • 1 1/2 cups sugar
  • 15 ounces pumpkin purée, not pumpkin pie mix
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • Streusel Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons melted butter
  • 1/3 cup coarsely chopped pecans
  • Glaze:
  • 1 1/2 tablespoons butter
  • 1 1/2 cups confectioners' sugar
  • Whole milk


  1. Heat the oven to 350 degrees and generously coat a 10-cake pan or five 4-inch springform mini pans with cooking spray. Set aside.

  2. To make the streusel: In a small bowl, combine 1/4 cup flour, 1/4 cup sugar, 1/4 cup packed light brown sugar, cinnamon, melted butter and pecan. Set aside.

  3. To make the cake batter: In a medium bowl, whisk together 2 1/2 cups flour, baking powder, cinnamon, cloves, nutmeg, ginger and salt until well combined. Set aside.

  4. In a large mixing bowl, beat 4 ounces softened butter and 1 1/2 cups sugar on medium speed until well blended. Add the pumpkin purée and eggs, and mix thoroughly.

  5. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan(s). Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. If using the mini springform pans, start checking for doneness after 30 minutes.

  6. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Transfer to a serving plate and cool completely before glazing.

  7. To make the glaze: In a small saucepan, heat the 1 1/2 tablespoons butter over medium-low heat until fragrant and the butter solids are golden brown.

  8. Place confectioners' sugar in a small heatproof bowl and pour the butter into it, and combine with a whisk. Continue to mix, adding 1 tablespoon of milk at a time until you have a pourable icing.

  9. When the cake is completely cool, drizzle the glaze over.
Source: Adapted from Baker Street blog.
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