Description
Indulge in the perfect fall treat with this moist, spiced pumpkin coffee cake. Featuring a tender, pumpkin-infused sponge balanced by the tang of Greek yogurt, this cake is topped with a generous layer of buttery, cinnamon-spiced streusel. It is the ultimate companion for your morning coffee or afternoon tea, designed to deliver a consistent, bakery-quality texture every time you bake.
Ingredients
2 cups all-purpose flour
1 cup 100% pure pumpkin puree
1 cup light brown sugar
0.5 cup Greek yogurt
2 teaspoons cinnamon
0.75 cup unsalted butter, divided
0.5 cup granulated sugar
2 large eggs
1.5 teaspoons baking powder
0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a small bowl, combine 1 cup of flour, 0.5 cup brown sugar, and 0.25 cup of chilled butter using your hands until pea-sized crumbs form; set aside.
In a large bowl, whisk the remaining flour, baking powder, salt, and cinnamon.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Fold in the pumpkin puree and Greek yogurt until smooth.
Add the dry ingredients to the wet mixture, folding gently until just combined.
Spread the batter into the prepared pan and sprinkle the streusel topping evenly over the surface.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan before slicing and serving.
Notes
Ensure your butter is properly chilled for the streusel to get the best texture. If you want more richness, you can substitute the Greek yogurt with full-fat sour cream. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg