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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ¾ cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - ½ cup all-purpose flour - ½ cup brown sugar, packed - 1 teaspoon ground cinnamon - ¼ cup unsalted butter, melted - ½ cup chopped pecans or walnuts (optional) I love using a mix of all-purpose and whole wheat flour for the cake. This combo gives the cake a nice texture and adds some good nutrients. Baking powder and baking soda help the cake rise, making it light and fluffy. Ground cinnamon and nutmeg bring warmth and spice. I use both granulated and brown sugar for a balanced sweetness. The brown sugar adds a slight caramel flavor that complements the pumpkin. For the streusel topping, I stick to all-purpose flour and brown sugar again. This combination creates a crumbly texture that contrasts nicely with the soft cake. Ground cinnamon adds a warm spice, while melted butter makes everything stick together. If you want to add some crunch, toss in pecans or walnuts. They bring a lovely nuttiness that elevates each bite. These ingredients work together to create a delicious coffee cake, perfect for any time of day. First, preheat your oven to 350°F (175°C). This step helps the cake rise evenly. While it warms, grease a 9-inch square or round baking pan. Use butter or cooking spray. This keeps the cake from sticking. In a large bowl, sift together the all-purpose flour and whole wheat flour. Add 1 teaspoon each of baking powder and baking soda. Then, mix in 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. This blend gives your cake great flavor and rise. In another bowl, cream together ¾ cup granulated sugar, ½ cup brown sugar, and ½ cup softened butter. Mix until it is fluffy. Next, add 2 large eggs one at a time. Beat well after each egg. Then, stir in 1 cup of pumpkin puree and 1 teaspoon vanilla extract. Ensure everything is smooth and mixed well. Gradually add the dry ingredients to the wet mixture. Use a folding technique to combine them gently. Be careful not to overmix. This keeps the cake light and fluffy. Pour half of the batter into your greased pan and spread it evenly. For the streusel topping, mix ½ cup all-purpose flour, ½ cup brown sugar, and 1 teaspoon ground cinnamon in a small bowl. Stir in ¼ cup melted butter until it looks like coarse crumbs. If you want, fold in ½ cup chopped nuts. Sprinkle half of this mixture over the cake batter in the pan. Now, pour the rest of the batter over the streusel layer. Smooth it out nicely. Top with the remaining streusel mixture. Place the pan in the oven and bake for 30-35 minutes. To check for doneness, use a toothpick. Insert it into the center. If it comes out clean, your cake is ready! To make your cake light and fluffy, avoid overmixing the batter. Mix just until the ingredients come together. If you mix too much, the cake can turn out dense. Adjusting spices lets you create the flavor you love. If you like more warmth, add extra cinnamon or nutmeg. Taste your batter before baking. This way, you can make it just right. To give your cake a polished look, dust it with powdered sugar after it cools. This adds sweetness and makes it look fancy. Pair your coffee cake with a warm cup of coffee or tea. The flavors blend well, making your treat even more enjoyable. If you have leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place slices on a baking sheet and heat for about 10 minutes. This keeps the cake moist and delicious. You can also microwave a slice for about 15-20 seconds. Enjoy your cake warm, just like fresh from the oven! {{image_2}} You can change the nuts in the streusel to suit your taste. Almonds, walnuts, or pumpkin seeds each add a unique flavor. I love using walnuts for their rich taste. Just chop them up and fold them into the streusel mix. You can also sprinkle them on top for added crunch. If you want to make this cake even sweeter, try adding a glaze. A cream cheese glaze gives a rich, tangy flavor. Mix cream cheese with powdered sugar and a splash of milk. For a simpler choice, a vanilla glaze works well too. Just mix powdered sugar with milk and a bit of vanilla extract. Drizzle it over the cooled cake for a pretty finish. If you need a gluten-free option, you can swap the flours. Use a gluten-free flour blend instead of all-purpose and whole wheat flours. Just make sure you have a blend that works for baking. This keeps the cake light and soft while still being gluten-free. You won’t miss the regular flour at all! Store your pumpkin cinnamon streusel coffee cake at room temperature for up to three days. Keep it covered with plastic wrap or in an airtight container. If you live in a warm climate, refrigeration is best. This helps keep it fresh and moist. In the fridge, it can last for about a week. To freeze your coffee cake, wrap it tightly in plastic wrap. Then, place it in a freezer bag or an airtight container. This method helps keep the cake fresh. It can stay in the freezer for up to three months. When you're ready to enjoy it, let it thaw in the fridge overnight. You can also warm individual slices in the microwave for a quick treat. The coffee cake lasts about three days at room temperature and a week in the fridge. If frozen, it stays fresh for about three months. Always check for signs of spoilage before eating leftovers. If it smells off or has mold, it's best to toss it. Enjoy your delicious cake while it’s fresh! Yes, you can use fresh pumpkin. Just cook, cool, and mash it. Measure one cup of fresh pumpkin for the recipe. It adds a nice flavor and texture. Absolutely! You can replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use a vegan butter alternative in place of regular butter. Check the cake with a toothpick. Insert it into the center. If it comes out clean or with a few crumbs, your cake is done. It should be golden brown on top. Yes, you can bake the cake a day ahead. Store it in an airtight container at room temperature. You can also freeze it for up to three months. Just thaw it overnight before serving. If you don't have brown sugar, use granulated sugar. You can add a bit of molasses for flavor. Use one tablespoon of molasses for each cup of granulated sugar. This gives you a similar taste and moisture. You learned about making a delicious coffee cake. We covered key ingredients, steps, and tips. Perfecting texture and flavor lets this cake shine. You can add your favorite nuts or even a glaze. Remember, storing well keeps it fresh longer. Enjoy every slice with coffee or tea. This cake is great for any occasion! Happy baking!

Pumpkin Cinnamon Streusel Coffee Cake Bakery

Indulge in the warmth of fall with this delicious Pumpkin Cinnamon Streusel Coffee Cake! This easy recipe combines pumpkin puree, spices, and a crunchy streusel topping for a perfect sweet treat. Whether for breakfast or dessert, it's sure to impress. Follow our simple steps to bake this delightful cake that pairs wonderfully with your favorite coffee. Click through to explore the full recipe and bring the flavors of autumn to your kitchen!
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Ingredients
  

For the Cake:

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

2 large eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

For the Streusel Topping:

½ cup all-purpose flour

½ cup brown sugar, packed

1 teaspoon ground cinnamon

¼ cup unsalted butter, melted

½ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking pan.

    In a large bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Set aside.

      In another bowl, cream the granulated sugar, brown sugar, and softened butter together until fluffy.

        Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until well combined.

          Gradually add the dry ingredients to the pumpkin mixture, folding gently until just combined. Do not overmix.

            Pour half of the cake batter into the prepared baking pan, spreading evenly.

              For the streusel topping, in a small bowl, mix together the flour, brown sugar, and ground cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs. If desired, fold in the chopped nuts.

                Sprinkle half of the streusel topping over the cake batter in the pan.

                  Pour the remaining cake batter over the streusel layer and smooth it out. 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.

                      Remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

                        - Prep Time: 20 mins | Total Time: 55 mins | Servings: 9-12 slices

                          - Presentation Tips: Cut the coffee cake into squares or wedges. Dust with powdered sugar before serving for an elegant touch. Pair with a warm cup of coffee or tea for a delightful experience!