Jeri's pumkin coffee cake

Streusel topping:

  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1 TBS cinnamon
  • 1/2 c butter (melted)
  • 1 1/4 c flour
Stir together the sugars, cinnamon and melted butter, add the flour. Set it aside while you make the cake batter.


  • 1 1/2 c. flour
  • 3/4 tsp baking soda
  • 3/4 TBS cinnamon
  • 3/4 TBSP pumpkin pie spice
  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1/2 c butter, room temp.
  • 1 egg
  • 15 oz pumpkin puree (I use fresh pumpkin)
  • Mix the flour, soda, baking powder cinnamon and pumpkin pie spice. If you are using canned puree you can cut down the amount of pumpkin pie spice to 1/2 TBSP. In a medium bowl, mix the sugars, and butter until light and fluffy. Add the eggs and pumpkin. Add to the flour mixture. Spread batter in a round cake pan that is sprayed with Bakers Joy or cooking spray. You can also butter and flour the pan or use parchment paper. Put the streusel topping on the cake and press it into the batter. Bake for 50 minutes. When cool, top with glaze, 1/4 c powdered sugar, 1 TBS milk. Drizzle over cake before serving.
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