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- 1 ¾ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¾ cup canned pumpkin puree - ⅓ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup chopped walnuts - ½ cup rolled oats - 2 tablespoons unsalted butter, melted - 1 teaspoon ground cinnamon (for streusel) - 1 tablespoon brown sugar (for streusel) The ingredients for this recipe are simple and easy to find. You will start with two groups: dry and wet. The dry ingredients give the cake its structure. Flour, sugar, and spices blend to create flavor. You will mix these in a large bowl. The wet ingredients make the cake moist and rich. Pumpkin adds a nice texture and flavor. The eggs help bind everything together. You will whisk these in a separate bowl until smooth. Finally, the streusel topping adds a sweet crunch. Walnuts and oats come together with butter and sugar. This mix goes on top of the cake, giving it that delicious crunch. Gather all these items before you start baking. You will find that each ingredient plays a key role in making your pumpkin streusel coffee cake a hit! 1. First, preheat your oven to 350°F (175°C). 2. Grease and flour a 9-inch round cake pan. You can also use parchment paper. 3. In a large bowl, mix the dry ingredients. Combine 1 ¾ cups all-purpose flour, 1 cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger. Whisk until well mixed. 1. In another bowl, mix ¾ cup canned pumpkin puree, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Blend until smooth. 2. Carefully add the wet mixture to the dry ingredients. Use a spatula to mix gently. Stop when the batter is just combined. A few lumps are okay. 1. Pour half the batter into the prepared cake pan. Smooth the top with a spatula. 2. In a small bowl, combine ½ cup rolled oats, ½ cup chopped walnuts, 2 tablespoons melted unsalted butter, 1 teaspoon ground cinnamon, and 1 tablespoon brown sugar for the streusel topping. Mix until it looks clumpy. 3. Sprinkle half of the streusel mix over the batter in the pan. 4. Pour the remaining batter over the streusel layer. Top with the rest of the streusel. 1. Bake in your preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. 2. Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. To get a great texture, do not overmix your batter. When you mix, only combine the wet and dry ingredients until you see some lumps. This gives the cake a light and fluffy feel. If you mix too much, the cake can become tough. To keep your cake moist, use canned pumpkin puree. It adds moisture and flavor. Also, make sure your eggs are at room temperature. This helps the batter mix smoothly. Using vegetable oil instead of butter also keeps the cake moist and tender. You can serve this coffee cake warm or at room temperature. For the best treat, place it on a pretty cake stand. Dust the top with powdered sugar for a sweet touch. A sprinkle of cinnamon makes it look even better. Pair your pumpkin streusel coffee cake with a hot cup of coffee or tea. The warm drink balances the sweet flavors of the cake. For a fun twist, serve it with whipped cream or ice cream on the side. Garnishing can make your dish stand out. After dusting with powdered sugar, consider adding extra cinnamon on top. This gives a pop of flavor and color. Try creative plating techniques, like cutting the cake into neat slices. Arrange them on a colorful plate. You can add a few nuts or oats for decoration. This makes your cake not just tasty but also beautiful! {{image_2}} You can make your pumpkin streusel coffee cake even more exciting. Try adding spices like allspice or cloves. These spices give a warm, rich flavor. You can also mix in chocolate chips or dried fruit. Chocolate chips add sweetness and a fun texture. Dried fruit, like raisins or cranberries, provides a chewy bite. Both options make this cake more special and tasty. If you need gluten-free options, substitute the all-purpose flour with a gluten-free blend. Many brands work well and keep the cake moist. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. You can also use almond milk or coconut milk in place of regular milk. These swaps keep your cake delicious without animal products. You can change this cake for different holidays. For Halloween, add candy corn or use pumpkin spice frosting. For Thanksgiving, top it with whipped cream and a sprinkle of nutmeg. In the spring, consider adding fresh berries on top. For summer, lemon zest can brighten the flavor. These twists keep the cake fresh and fun all year round. To keep leftover cake fresh, store it in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container. This method helps seal in moisture. Your cake will stay good for about 3 to 5 days. Always check for any signs of spoilage before enjoying your slice. If you want to save the cake for later, freezing is a great option. First, let the cake cool completely. Then, slice it into individual pieces. Wrap each piece in plastic wrap, and then place them in a freezer-safe bag. This way, your cake can last for up to 3 months. When you are ready to eat, let the pieces thaw in the fridge overnight. You can also reheat them in the oven at 350°F for about 10 minutes. This will help restore the flavor and texture. Leftover pumpkin streusel coffee cake can inspire new treats! You can turn it into cake truffles. Just crumble the cake and mix it with some frosting. Roll the mixture into balls and chill them. For a fun parfait, layer cake pieces with yogurt and fruit in a glass. This way, you can enjoy your delicious cake in a new form. What can I substitute for canned pumpkin puree? You can use homemade pumpkin puree. Roast fresh pumpkin, mash it, and strain it. You can also try butternut squash puree for a different flavor. Can this recipe be made in advance? Yes, you can make this coffee cake a day ahead. Just store it in an airtight container. It stays moist and tasty. How do I know when the coffee cake is done baking? Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. The top should also be golden brown. Tips for avoiding a sunken center To prevent a sunken center, do not overmix the batter. Also, bake at the right temperature and avoid opening the oven too soon. Can I use salted butter instead of unsalted? You can use salted butter, but reduce the added salt in the recipe. This helps balance the flavors. What's the role of baking soda in this recipe? Baking soda helps the cake rise. It reacts with the acids in the pumpkin and gives the cake a light texture. This recipe blends dry and wet ingredients to create a tasty pumpkin coffee cake. You learned how to prepare the batter, assemble the cake, and add streusel for crunch. I shared tips for texture, serving ideas, and ways to modify the recipe for special diets or occasions. Now you have all the tools to bake this delicious treat. Enjoy experimenting and sharing it with others!

Pumpkin Streusel Coffee Cake

Indulge in the delightful taste of Pumpkin Streusel Coffee Cake, the perfect fall treat! This easy-to-follow recipe combines pumpkin puree, warm spices, and a crunchy streusel topping for a cozy dessert that pairs beautifully with your favorite coffee. Ready in just one hour, it's ideal for gatherings or a personal treat. Click through to explore the full recipe and make your kitchen smell heavenly!
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Ingredients
  

1 ¾ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¾ cup canned pumpkin puree

⅓ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts

½ cup rolled oats (for streusel)

2 tablespoons unsalted butter, melted (for streusel)

1 teaspoon ground cinnamon (for streusel)

1 tablespoon brown sugar (for streusel)

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

      In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

        Add the wet ingredients to the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

          Pour half of the batter into the prepared cake pan and smooth the top.

            In a small bowl, combine the oats, walnuts, melted butter, cinnamon, and brown sugar to make the streusel topping. Mix until clumpy.

              Sprinkle half of the streusel mixture over the batter in the pan.

                Pour the remaining batter over the streusel layer. Top with the remaining streusel mixture.

                  Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

                    Once done, remove from the oven and allow to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

                        - Presentation Tips: Serve warm or at room temperature on a decorative cake stand, dusted lightly with powdered sugar, and garnished with a sprinkle of cinnamon. Pair with a hot cup of coffee for the perfect treat!