4.5
2 ratings

Pumpkin Pecan Streusel Coffee Cake

A little bit of pumpkin is all you need to get through the fall season
E. Jason Wambsgans / Chicago Tribune

Homemade pumpkin spice mix spruces up this decadent and moist streusel. The rich dessert encapsulates the essence of fall and will comfort you during the coldest of autumn days. 

This recipe was originally published in the Chicago Tribune.

Ready in
1 h and 10 m
30 m
(prepare time)
40 m
(cook time)
10
Servings
402
Calories Per Serving

Ingredients

For the cinnamon pecan streusel

  • 1/2 Cup flour
  • 1/4 Cup packed dark brown sugar
  • 1/2 to 1 Teaspoon pumpkin pie spice
  • Pinch of salt
  • 1/4 Cup unsalted butter, softened
  • 3/4 Cups chopped pecans

For the cake

  • 1 1/2 Cup flour
  • 2 Teaspoons pumpkin pie spice
  • 3/4 Teaspoons baking soda
  • 1/2 Teaspoon salt
  • 1/2 Cup (1 stick) unsalted butter, softened
  • 3/4 Cups packed dark brown sugar
  • 1 large egg
  • 1 Cup solid-pack canned pumpkin
  • 1 Teaspoon vanilla

For the glaze

  • 1/3 Cup confectioners' sugar
  • 1/2 Teaspoon instant espresso granules, optional
  • 1 Tablespoon milk or half-and-half

For the pumpkin pie spice mix

  • 3 Tablespoons ground cinnamon
  • 2 Tablespoons ground ginger
  • 2 Teaspoons freshly ground nutmeg
  • 1 1/2 Teaspoon ground allspice
  • 1 1/2 Teaspoon ground cloves

Directions

For the cinnamon pecan streusel

For the streusel, mix the flour, sugar, pumpkin pie spice and salt in a medium bowl.

Add the butter. Use clean hands and your fingertips to blend the butter into the flour mixture until the mixture resembles coarse crumbs.

Add the pecans. Use your hands to squeeze and gently clump the streusel into small, shaggy clumps. (Mixture can be made a day in advance; leave covered at room temperature.)

Heat oven to 350 degrees. Grease or spray a deep, straight-sided 9-inch round (at least 1 ½ inches deep) or square cake pan with cooking spray.

For the cake

For the cake, mix the flour, pumpkin pie spice, baking soda and salt in a small bowl.

Put the butter into a large bowl and beat with a hand mixer (or wooden spoon) until light and creamy in texture, 2-3 minutes.

Beat in the sugar until incorporated; add the egg and beat it smooth.

Add the pumpkin and vanilla; mix well.

Dump in the flour mixture; use gentle strokes with a rubber spatula just to incorporate the flour into the batter. (Be careful not to overmix or the cake texture will be tough.)

Scrape the batter into the greased pan; smooth the top. Evenly crumble all of the streusel mixture over the top of the cake.

Bake in the center of the oven until a wooden pick inserted in the center is withdrawn clean, about 35 minutes. Cool on wire rack until warm.

For the glaze

For the glaze, mix the confectioners' sugar and coffee granules in a small bowl.

Dribble in the milk until the mixture forms a smooth, thick, drizzle-able glaze.

Use the tines of a fork to swirl the glaze over the cake. Let cool until glaze is set.

Use a serrated knife to cut wedges of the cake to serve.

For the pumpkin pie spice mix

Measure 3 tablespoons ground cinnamon, 2 tablespoons ground ginger, 2 teaspoons freshly ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves into a small bowl.

Mix well.

Spoon into small jars and store in a dark place for a month or so.