Glazed Pumpkin Streusel Coffee Cake
Serves 1215 mins prep48 mins cook
A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles!! So soft, moist, and tender!
0 servings
What you need
Instructions
Cake: -1 Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside. -1 To a large bowl, add the eggs, sugar, pumpkin puree, oil, pumpkin pie spice, cinnamon, ginger, vanilla, and whisk to combine. -1 Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix. -1 Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside. Crumble Topping: -1 To a medium bowl, add the flour, sugars, salt*, and stir with fork to combine. See Notes below. -1 Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form. Tip - Do not 'stir' this mixture; fluff it with the fork to encourage crumbles to form. Stirring will smooth it out and prevent the crumbles from forming. If the mixture seems very moist and crumbles aren't forming, add an additional 2-3 tablespoons flour to dry it out. -1 Evenly sprinkle the crumble topping over the cake and bake for about 46 to 51 minutes (I baked 48 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. -1 Set cake aside on a cooling rack to cool for about 30 minutes before glazing it. Glaze: -1 To a small bowl, add the confectioners' sugar, milk, and whisk to combine. Depending on the desired consistency, you may need to play with the sugar and milk ratios slightly. -1 Evenly drizzle the cake with the glaze.View original recipe