Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake

Ready in 1 hour
4.2 avg, 4 review(s) 75% would make again

Top-ranked recipe named "Pumpkin Streusel Coffee Cake"

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An easy, seasonal recipe everyone can love

"This was a delicious dessert! I actually left the cream cheese frosting off for the night of dinner. The next day I warmed a bit up and added a bit of frosting, it was wonderful either way! It filled my 10 cup bundt pan and I had leftover, next time I will probably use a 12 cup. This recipe was easy and yummy. "

- gertiet07

Ingredients

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1 cup butter; softened
2 cups Sugar
4 Eggs
1 15-oz can solid packed pumpkin
1 1/2 cups sour cream
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon Salt
Cream Cheese Frosting
1 Streusel
1 cup Flour
1 1/2 Flour
1 1/2 packed light brown sugar
1/2 butter; softened
1 tablespoon cinnamon
1 1/2 walnuts; chopped
semi-sweet chocolate chips

Original recipe makes 12

Servings  

Preparation

Grease a 10 cup bundt pan and set aside.

Preheat oven to 350*.

Add butter to mixing bowl and beat until creamy (no lumps).

Slowly add in sugar while beating. Beat one minute.

Beat in one egg at a time, allowing the first egg to incorporate before adding the second. Beat one minute, until airy.

Beat in pumpkin, sour cream and vanilla. Beat 30 seconds after each ingredient.

Stop and scrape bowl. Beat one minute.

Slowly beat in flour, soda, cinnamon and salt, just till combined

To make the streusel, place flour, brown sugar, butter, walnuts, cinnamon, and chocolate chips in a bowl and combine.

Crumble a third of the streusel on the bottom of the pan, then add a third of the batter. Repeat in layering order.

Bake for 45 minutes.

Let cool for half an hour.

Pipe seams of cream cheese frosting.

Credits

Added on Award Medal

Pumpkin Streusel Coffee Cake (photography by me) photo by KateKunst KateKunst

Calories Per Serving: 853 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Omg..I tried this recipe twice and came out like a big gooey mess. Don't know what i did wrong?
Kathyg67 5 months ago
This was spectacularly yummy! Shared with relatives and friends....all loved it!
Kathee 3 years ago
This was a delicious dessert! I actually left the cream cheese frosting off for the night of dinner. The next day I warmed a bit up and added a bit of frosting, it was wonderful either way! It filled my 10 cup bundt pan and I had leftover, next time I will probably use a 12 cup. This recipe was easy and yummy.
gertiet07 3 years ago
I usually use two 5 cup bundt cakes, because then I'll give one as a gift and my family gets to enjoy the other [I posted this recipe.]
KateKunst 4 years ago
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