Cinnamon Streusel Pumpkin Coffee Cake
Author: Heather
Recipe type: Cake
Cuisine: Dessert
Cook time:
Total time:
- Cake:
- 2½ cups sugar
- 1 cup coconut oil, melted and slightly cooled
- 4 eggs, beaten
- ⅔ cup buttermilk
- 2½ cup pumpkin puree (not pumpkin pie mix)
- 2 tsp vanilla extract
- 3½ cups flour
- 2 tsp baking soda
- 3 tsp cinnamon
- 1½ tsp nutmeg
- ½ tsp ground cloves
- 1½ tsp salt
- Streusel Topping:
- ½ cup unsalted butter, melted
- ½ cup all-purpose flour
- 2 cup brown sugar
- 2 tablespoon cinnamon
- ½ tsp salt
- Preheat oven to 350 degrees and line a large cookie sheet (jelly roll pan) with parchement paper.
- In a large bowl, beat together sugar and oil.
- Add eggs.
- Beat until mixture is a thick, pale yellow.
- Add buttermilk, pumpkin puree and vanilla.
- Mix until combined well.
- Pour cake mixture into prepared cookie sheet.
- In a small bowl whisk together remaining dry ingredients for the cake.
- Add slowly to wet mixture and mix until just combined-don't over mix.
- Meanwhile, in small bowl, toss together the dry streusel ingredients and drizzle in melted butter.
- Mix with hands until crumbly.
- Gently sprinkle streusel on top of cake making sure to cover entire cake.
- Bake for 25-30 minutes or until toothpick tested in center comes out clean.
- Let cool completely-about one hour.
- Lift out of cookie sheet by using parchment overhang.
- Slice into bars.
- Store in a covered container for up to five days, freeze leftovers in an airtight container.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2018/11/cinnamon-streusel-pumpkin-coffee-cake.html
3.5.3251