Recipes

Pumpkin Pecan Streusel Coffee Cake

The Daily Meal Staff|

Pumpkin Pecan Streusel Coffee Cake
4.5 (2 ratings)
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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.
Prep Time
30
minutes
Cook Time
40
minutes
Servings
10
Total time: 1 hour, 10 minutes
Ingredients
  • 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 cup chopped pecans
  • 1 1/2 cup flour
  • 2 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 1 cup solid-pack canned pumpkin
  • 1 teaspoon vanilla
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon instant espresso granules, optional
  • 1 tablespoon milk or half-and-half
  • 3 tablespoon ground cinnamon
  • 2 tablespoon ground ginger
  • 2 teaspoon freshly ground nutmeg
  • 1 1/2 teaspoon ground allspice
  • 1 1/2 teaspoon ground cloves
Directions
  1. For the streusel, mix the flour, sugar, pumpkin pie spice and salt in a medium bowl.
  2. Add the butter. Use clean hands and your fingertips to blend the butter into the flour mixture until the mixture resembles coarse crumbs.
  3. 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.)
  4. 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.
  5. For the cake, mix the flour, pumpkin pie spice, baking soda and salt in a small bowl.
  6. 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.
  7. Beat in the sugar until incorporated; add the egg and beat it smooth.
  8. Add the pumpkin and vanilla; mix well.
  9. 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.)
  10. Scrape the batter into the greased pan; smooth the top. Evenly crumble all of the streusel mixture over the top of the cake.
  11. 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.
  12. For the glaze, mix the confectioners' sugar and coffee granules in a small bowl.
  13. Dribble in the milk until the mixture forms a smooth, thick, drizzle-able glaze.
  14. Use the tines of a fork to swirl the glaze over the cake. Let cool until glaze is set.
  15. Use a serrated knife to cut wedges of the cake to serve.
  16. 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.
  17. Mix well.
  18. Spoon into small jars and store in a dark place for a month or so.
 
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