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!
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.