This pumpkin coffee cake is what you were looking for to have with your next coffee, or tea, or whatever is that you drink in the fall. Spiced cider maybe?
I love pumpkin cakes and coffee cakes. Throw streusel in the mix and you have my undivided attention. The fact that the crumble has walnuts and cinnamon in it – after all it’s a coffee cake, they might as well be mandatory – makes this pumpkin cake irresistible.
And the glaze. Let’s never forget what a simple powdered sugar glaze can do to a cake!.
Since October is pumpkin everything, I wanted to bake a new recipe, something scrumptious yet traditional. I found the perfect recipe in a gorgeous baking book that if you don’t have it yet, it’s worth considering. Take a look at this bourbon chocolate bundt cake. I rest my case.
On with this coffee cake. It checked all the boxes: simple ingredients, lots of flavor, nuts and spices, a good easy glaze, yields a lot of portions and keeps well for a few day or more in the fridge. For me, it’s a winner recipe, one that goes into my permanent file.
This coffee cake has two layers of batter alternating with two layers of cinnamon streusel.
The best way to spread the batter layer on top of the first streusel layer without making a mess is to use the back of a spoon. This batter slides easily if you’re careful, but you can also dampen the spoon and it will glide more smoothly.
What type of pumpkin do you use? Always from a can?
I make it myself since canned pumpkin hasn’t arrived here yet. It’s a flavor that is slowly creeping up – like carrot cake which by now is known and loved by crowds – and will end up being a favorite, I know because whenever I bake a pumpkin cake (like this pumpkin apple crumble cake, a must in my house for fall) people rave about it.
Meanwhile, as I wait for that to happen, I bake a whole pumpkin or butternut squash until extra tender, open in half, mash the pulp and have wonderful puree in no time. I make a large batch and get baking a few pumpkin favorites in the course of a few days.
I love pumpkin baking, and eating let’s not forget that part, year round. It’s one of my favorite flavors by far.
PUMPKIN COFFEE CAKE WITH WALNUT CINNAMON STREUSEL
Yield 10-12 servings
If you want to make fresh, homemade pumpkin or butternut squash puree, bake it whole for about 1 hour (sometimes more) until very tender when pierced with a fork. Cut in half, scoop up the pulp with no seeds and puree. Let it come to room temperature before using. It keeps for a few days in the fridge, well wrapped.
I like the glaze with lemon juice to cut the sweet. But you can use any liquid you like, even a few tablespoons of maple syrup o a liquor.
For the streusel:
- 1/3 cup (45g) all-purpose flour
- 1/2 cup (100g) firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 6 Tbs. (85g) unsalted butter, cut into pieces and cold
- 3/4 cup (90g) toasted walnuts, coarsely chopped
For the cake:
- 1 1/2 cups (210g) all-purpose or cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- A few grindings fresh nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, room tº
- 1 cup (200g) firmly packed light brown sugar
- 2 eggs, room tº
- 1/2 cup (120g) pumpkin puree (canned or fresh, see note)
- 1/2 cup (120g) sour cream, room tº
For the glaze:
- 1 cup confectioners’ sugar
- 2-3 Tbs. lemon juice or milk
For the streusel:
- Mix dry ingredients in a medium bowl.
- Add butter and work with your fingers or pastry cutter until you have a crumbly, clumpy mixture. Don’t let the butter start to melt.
- Add walnuts, mix and keep in the refrigerator while preparing the rest.
For the cake:
- Preheat oven to 350ºF / 180ºC.
- Grease or spray well a 9 or 10-inch tube pan and line the bottom with parchment paper.
- Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt in a medium bowl. Reserve.
- In a large bowl beat butter with sugar until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add pumpkin and sour and mix just until combined.
- Add dry ingredients and mix with a spatula only until combined and no dry spots remain. Be patient. It will be quite thick.
- Add half the batter to the prepared pan, and carefully spread it.
- Add half the streusel over the batter.
- Add mounds with the rest of the batter over the streusel. Carefully spread, covering the streusel. You can dampen lightly the back of a spoon for easier spreading.
- Cover with the remaining streusel and bake for about 45-50 minutes, until a tester comes out dry.
- Let cool in pan for a few minutes, and carefully run a smooth blade knife around the edges, including the center tube.
- Let cool for about 10 minutes and carefully unmold onto a wire rack. Peel the bottom paper and let cool completely.
For the glaze:
- Mix both ingredients in a bowl until completely smooth.
- Pour over the cake and let it drip down the sides.