Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe

Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe

Dense, slightly sweet and covered with cinnamon and pumpkin spice brown sugar streusel, this coffee cakes makes a festive autumn brunch with your favorite cup of steaming coffee!

Although pumpkin is good any time of year, pumpkin during the fall is, well, mandatory!

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Don’t you agree? It’s the warm, comforting spice that makes it a fall favorite.

Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe are 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 with Brown Sugar Streusel Recipe

If you’re in the mood for pumpkin, this is the dessert for you! It’s always a hit with my family and friends.

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5 from 1 vote

Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe

Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe Dense, slightly sweet and covered with cinnamon and pumpkin spice brown sugar streusel, this coffee cakes makes a festive autumn brunch with your favorite cup of steaming coffee!

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Servings: 9

Author: Paula Jones

Ingredients

• 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.
• 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

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.