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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup chopped pecans or walnuts - Streusel topping components: - 1/2 cup brown sugar - 1/3 cup all-purpose flour - 1 teaspoon ground cinnamon - 1/4 cup cold butter, cubed - 1/2 cup oats In this recipe, the dry ingredients set the base for the cake. The all-purpose flour and sugar give it structure and sweetness. Baking powder and soda help the cake rise. Salt enhances all flavors, while cinnamon and nutmeg add warmth and spice. The wet ingredients bring moisture and richness. Canned pumpkin puree makes the cake moist and flavorful. Unsweetened applesauce adds natural sweetness and moisture without extra fat. Eggs bind the ingredients together, and vanilla extract gives a lovely aroma. Optional ingredients like chopped nuts add crunch and richness. The streusel topping is a delightful mix of brown sugar, flour, cinnamon, and butter. Oats in the streusel give it texture and heartiness. You can customize the cake by adding nuts or varying the spices. 1. First, preheat your oven to 350°F (175°C). 2. Next, grease and flour a 9x13 inch baking dish. This helps the cake come out easily. 3. In a large bowl, whisk together the dry ingredients. You need 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Make sure everything mixes well. 4. In another bowl, mix the wet ingredients. Combine 1 cup of canned pumpkin puree, 1/2 cup of unsweetened applesauce, 2 large eggs, and 1 teaspoon of vanilla extract until smooth. 5. Gradually add the wet mix to the dry mix. Stir it gently until just combined. Avoid overmixing, or the cake can become tough. If you want, fold in 1/2 cup of chopped pecans or walnuts for extra flavor. 6. Pour the batter into the prepared baking dish. Spread it evenly to get an even bake. 7. To make the streusel topping, combine 1/2 cup of brown sugar, 1/3 cup of all-purpose flour, and 1 teaspoon of ground cinnamon in a medium bowl. 8. Add 1/4 cup of cold butter, cubed. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. Then, stir in 1/2 cup of oats. 9. Sprinkle the streusel topping evenly over the cake batter in the baking dish. This adds a nice crunch and sweetness. 10. Bake the cake in the preheated oven for 30-35 minutes. Check with a toothpick in the center. If it comes out clean, your cake is done! 11. Let the coffee cake cool in the pan on a wire rack for about 10 minutes before you serve. To ensure even baking, check your oven's temperature. Use an oven thermometer for accuracy. Bake in the center of the oven for the best heat circulation. This helps your cake rise evenly. Avoid opening the oven door too much. It can cause sudden temperature changes. To avoid overmixing, combine your wet and dry ingredients gently. Mix just until you see no flour. Overmixing can lead to a dense cake. Remember, a few lumps are okay! For serving ideas, I love topping the cake with whipped cream. A dollop adds creaminess. You can also sprinkle some cinnamon for a flavor boost. Dusting with powdered sugar makes it look elegant. A light sprinkle transforms the cake into a special treat. You can add extracts or spices for more flavor. Try a splash of almond extract or a pinch of ginger. These can add a fun twist to the classic taste. If you want alternatives to nuts, consider using seeds. Sunflower seeds or pumpkin seeds work well. They add crunch without the nutty flavor. You can also skip them if you want a nut-free cake. {{image_2}} You can switch things up by using winter squash instead of pumpkin. Squash like butternut or acorn gives a nice flavor. For spices, consider adding ginger. It adds warmth and a hint of zing. You can also mix in some nutmeg or cloves for extra depth. These small changes keep the cake fresh and exciting. If you need gluten-free options, try using almond flour or a blend of gluten-free flours. These work well and keep the cake moist. For dairy-free alternatives, replace butter with coconut oil or vegan butter. You can use flax eggs instead of regular eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Get creative with flavor by adding chocolate chips or dried fruit. Dried cranberries or raisins give a nice chewiness. You can also play with the streusel topping. Swap in different nuts like almonds or pistachios. Seeds like pumpkin or sunflower seeds can add crunch too. This way, you can make each cake your own! To store leftover coffee cake, let it cool first. Wrap it tightly in plastic wrap. You can also place it in an airtight container. This keeps it fresh longer. For freezing, use a freezer-safe container or wrap it in foil. Make sure to remove as much air as possible. The cake lasts about 4 to 5 days in the fridge. Keep it covered to avoid drying out. If you freeze the coffee cake, it can last for up to 3 months. Just remember to label the container with the date. To reheat individual servings, place them in the microwave for about 20-30 seconds. If you prefer the oven, heat it at 350°F for 10-15 minutes. To refresh the texture after freezing, let it thaw in the fridge overnight. Then reheat as mentioned above. This helps bring back the moistness! How do I know when the coffee cake is done? You can check the cake by using a toothpick. Insert it into the center. If it comes out clean, the cake is done. The edges should also be lightly golden. Can I make this recipe ahead of time? Yes, you can make this coffee cake ahead of time. Prepare the batter and store it in the fridge for up to a day. You can also bake it and cool it, then store it covered. Enjoy it within three days for the best taste. What can I use instead of eggs? If you want an egg substitute, you can use applesauce or mashed bananas. Use 1/4 cup for each egg. This will keep the cake moist and delicious. Can I substitute fresh pumpkin for canned? Yes, you can use fresh pumpkin. Cook and puree it until smooth. Make sure it is not too watery. Adjust the moisture in your other ingredients if needed. What goes well with pumpkin streusel coffee cake? This coffee cake pairs well with coffee or tea. You can also serve it with whipped cream or a sprinkle of cinnamon. A scoop of vanilla ice cream adds a nice touch too. Is this recipe suitable for breakfast or dessert? Absolutely! This coffee cake is perfect for breakfast or dessert. It has a soft, sweet flavor that fits any time of day. Enjoy it warm or at room temperature. You now have a complete guide to making a delicious pumpkin streusel coffee cake. We covered the key ingredients, step-by-step instructions, tips, variations, storage methods, and FAQs. Baking can be fun and rewarding. By following these steps, you can enjoy a treat that suits many occasions. Whether it's breakfast or dessert, this cake can impress everyone. With a few tweaks, you can make it fit any diet. Get ready to savor every bite!

Pumpkin Streusel Coffee Cake

Indulge in the warm, cozy flavors of Pumpkin Spice Streusel Coffee Cake, the perfect fall treat! This easy recipe combines pumpkin puree, fragrant spices, and a crunchy streusel topping for a delightful dessert that everyone will love. Ready in just 50 minutes, it's ideal for sharing during family gatherings or weekend brunches. Click to explore the recipe and bring some autumn magic to your kitchen! #PumpkinSpice #CoffeeCake #FallBaking #DessertRecipes
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup canned pumpkin puree

1/2 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped pecans or walnuts (optional)

Streusel Topping:

1/2 cup brown sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 cup cold butter, cubed

1/2 cup oats

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    In a large mixing bowl, whisk together 2 cups of flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      In another bowl, mix together the pumpkin puree, applesauce, eggs, and vanilla extract until smooth.

        Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix. If you're using nuts, fold them in at this point.

          Pour the batter into the prepared baking dish, spreading it evenly.

            For the streusel topping, combine brown sugar, flour, and cinnamon in a medium bowl. Add the cold butter cubes and using fingers or a pastry cutter, mix until the mixture resembles coarse crumbs. Stir in the oats.

              Sprinkle the streusel topping evenly over the cake batter in the baking dish.

                Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

                  Let the coffee cake cool in the pan on a wire rack for about 10 minutes before serving.

                    - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

                      - Presentation Tips: Dust with powdered sugar and serve warm, sliced into squares, with a dollop of whipped cream on top or a sprinkle of cinnamon for an extra touch!