Pumpkin Coffee Cake with Streusel

Ingredients:

For the streusel:

1 cup brown sugar

½ cup sugar

½ teaspoon salt

1 ½ tablespoon cinnamon

1 cup butter, melted

2 ½ cups flour

For the cake:

3 cups all-purpose flour

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 tablespoon cinnamon

½ teaspoon salt

1 cup brown sugar

½ cup sugar

1 cup (2 sticks) butter, room temperature

2 eggs

2 15 ounce cans pumpkin puree

For the glaze:

½ cup powdered sugar

1 tablespoon milk

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.

To prepare the streusel, stir together the sugars, cinnamon, salt and melted butter in a medium bowl until well combined.  Stir in the flour.  Set aside while you prepare the cake batter.

Add the flour, baking soda, baking powder, cinnamon and salt to a large mixing bowl and whisk to combine.  Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.  Beat in the eggs and pumpkin until just combined. Add the pumpkin mixture to the flour mixture and stir until just combined.

Spread cake batter into prepared pan.

Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much but use it all.  Bake for 50 minutes.  Let cool completely. 

Whisk together the powdered sugar and milk to make a glaze. Drizzle over the top of cake before serving.

Sissy says this was amazing and not “overly” pumpkin flavored. Perfect fall dessert. 

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