Cinnamon Streusel Pumpkin Coffee Cake
Author: 
Recipe type: Cake
Cuisine: Dessert
Cook time: 
Total time: 
 
This delicious cake, topped with a wonderful cinnamon streusel will get you through the most stressful days of the holiday season!
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees and line a large cookie sheet (jelly roll pan) with parchement paper.
  2. In a large bowl, beat together sugar and oil.
  3. Add eggs.
  4. Beat until mixture is a thick, pale yellow.
  5. Add buttermilk, pumpkin puree and vanilla.
  6. Mix until combined well.
  7. Pour cake mixture into prepared cookie sheet.
  8. In a small bowl whisk together remaining dry ingredients for the cake.
  9. Add slowly to wet mixture and mix until just combined-don't over mix.
  10. Meanwhile, in small bowl, toss together the dry streusel ingredients and drizzle in melted butter.
  11. Mix with hands until crumbly.
  12. Gently sprinkle streusel on top of cake making sure to cover entire cake.
  13. Bake for 25-30 minutes or until toothpick tested in center comes out clean.
  14. Let cool completely-about one hour.
  15. Lift out of cookie sheet by using parchment overhang.
  16. Slice into bars.
  17. 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