Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe
Dense, slightly sweet, and covered with cinnamon and pumpkin spice brown sugar streusel, these coffee cakes make a festive autumn brunch with your favorite cup of steaming coffee! A delicate, moist, and flavorful spiced pumpkin cake that is too hard to resist.
Although pumpkin is good at any time of year, pumpkin during the fall is, well, mandatory!
(?)
Don’t you agree? It’s the warm, comforting spice that makes it a fall favorite.
This cake recipe is rich and extremely moist. Topping the cake with a crunchy brown sugar streusel makes a nice contrast to the soft cake.
Easy Buttermilk Pumpkin Coffee Cake
If you’re in the mood for pumpkin, this is the dessert for you! It’s always a hit with my family and friends. Homemade pumpkin cake filled with cozy spiced flavor is both easy and quick to make.
How do you keep a cake from sticking?
Use a non-stick pan without scratches and dents. Grease the pan thoroughly, Using a non-stick vegetable spray or melted shortening but not butter. (If the pan has crevices think bundt pan, you may need to use a pastry brush.)
Grease the pan just prior to adding the batter, because greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom.
As well, loosen the edges of the cake when you remove it from the oven.
Finally, let your cake rest for 10 minutes before removing it from the pan. It may drop right out, or you may need to gently shake it side-to-side to loosen it.
While you’re here, check out these recipes
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Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe
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Save To Your Recipe BoxIngredients
CAKE
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 cup butter at room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
STREUSEL
- 1/2 cup cold butter cut into small cubes
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
CAKE
- Spray a 9x9 inch pan with nonstick vegetable cooking spray
- Combine 3 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a small bowl.
- In the bowl of a stand mixer, cream butter, brown sugar, and white sugar.
- Add eggs and mix until well combined.
- Add buttermilk, heavy cream and vanilla. Stir until incorporated.
- Add pumpkin puree and stir.
- Slowly add flour mixture and mix until combined.
- Pour into prepared pan.
- Bake 60 to 70 minutes. Test for doneness by inserting a wooden pick into the center of the cake. The cake is done with the pick comes out clean or with dry crumbs on it.
STREUSEL
- Combine Streusel ingredients in a bowl. Cut butter into ingredients with pastry blender or fork until you have pie-sized balls.
- Sprinkle over cake before baking.
- Store in an airtight container on the countertop for 3 days or in the refrigerator up to 7 days.
Notes
Nutrition
Lisa VanWatermeulen says
Great flavor, but the pan size listed on recipe is way too small. It calls for a 9×9, and I used an 8×11 to make sure it didn’t run over the sides, but it did anyway and had to put a cookie sheet under it to protect the oven. Next time I’ll use a 9×13 cake pan. Also, I ended up overbaking a tad because the streusel appeared “wet”. I’ll watch it more carefully and not be fooled by the appearance next time. When following directions, I’m glad I noticed in the “Streusel” section it stated to spread this over the batter before baking; it’s not listed as such on the “Cake” section and I almost missed it. Also I added more cinnamon because I love it! Otherwise, great recipe!
Stacy says
I made this tonight and it is excellent. It’s super moist and the streusel topping is very crunchy and plentiful! I usually double the amount of streusel topping to a cake because I love it so much, but I didn’t have to with this recipe.
I had 1.5 C of pumpkin to use up so i put it all in there, and I didn’t have any heavy cream so I omitted. I tripled the amount of pumpkin pie spice because i like a spicy cake. Excellent recipe!
Stephanie Rhodes says
Can this coffee cake be baked in a tube or bundt pan?
Paula says
Yes, @350 degrees start checking doneness at 50 minutes
Rachel says
I made this as instructed and the topping wasn’t nearly enough to top the cake as shown in the picture.
Should the topping be doubled?
Paula says
You can, but the recipes as listed is what I used
Doris Bartlett says
I can’t wait to make this for church. Can this be made in a Bundt pan? Need to know as soon as possible. Thanks
Beth Snavely says
What about the strusel directions?
The Better Baker says
Yes please! I’ll start with a big piece and have a smaller second one. =) Thanks much for sharing with us at Weekend Potluck. I’m all about pumpkin this time of year too! =)
Medeja says
What a great coffee cake! Looks yummy!