At this time of year when it’s getting cold and unpleasant outside, this pumpkin coffee cake with streusel is perfect because it is real comfort food that will make you feel cozy. The added spices of cinnamon, pumpkin spice and nutmeg fit perfectly in a fall cake.
The texture of this cake is wonderful, with a tender crumb and a crunchy streusel topping. In terms of taste, it has a great balance between sweet and salty and you can taste the spices, but they are not too overpowering.
Tools & Equipment
- 25,4cm/10-inch cast iron skillet
- Cutting board
- Food processor
- Sharp knife
- Silicone spatula
- Small bowl
- Stand mixer fitted with the paddle attachment
- Wire rack
Recipe Tips
Food Processor: If you don’t have a food processor, you can alternatively grate the white chocolate with a microplane and then mix together with the flour and malted milk powder.
Baking Time: Depending on the shape and thickness of your cast iron skillet, baking time may vary between 40-50 minutes, so check the internal temperature to see if the cake is done. The temperature should come to about 96°C/205°F when a digital thermometer is inserted into the center of the cake.
Cool completely: I do not recommend eating this cake warm, as the melted cocoa butter in the white chocolate makes the cake appear gooey and wet while still warm. Therefore, this cake is best made the night before, then let sit covered at room temperature overnight.
Directions – How to Make Pumpkin Coffee Cake with Streusel
Ingredients for the Streusel
- All-purpose flour (550)
- Butter
- Cinnamon
- Light brown sugar
- Old-fashioned oats
- Pecans
- Pumpkin spice
- Salt
- White chocolate chips
Make the Streusel
Chop pecans and white chocolate on a cutting board with a sharp knife into small chunks.
In the bowl of a stand mixer combine oats, flour, brown sugar, cinnamon, salt, pumpkin spice and butter on medium-low until evenly coated and clumpy, for about 1 minute.
Add chopped white chocolate and pecans and mix on medium-low to form a clumpy mixture, for about 30 seconds. Scrape down the sides and the bottom of the bowl. Transfer to a small bowl, cover and keep in the fridge until needed.
Ingredients for the Cake
- All-purpose flour (550)
- Baking powder
- Butter
- Egg
- Light brown sugar
- Malted milk powder
- Nutmeg
- Pumpkin puree
- Salt
- Vanilla extract
- White chocolate chips
Make the Cake
Preheat the oven to 180°C/350°F. Lightly grease a 25,4cm/10-inch cast iron skillet with butter. Grind flour, white chocolate, and malted milk powder in a food processor until you have a fine, dry mixture with no visible lumps of white chocolate.
In the bowl of a stand mixer beat brown sugar, butter, salt, baking powder, nutmeg, and vanilla extract on low to moisten, then increase to medium and continue beating until soft, pale and fluffy, for about 8 minutes. Scrape down the sides and the bottom of the bowl. Add the egg and beat on medium until combined, for about 1 minute.
Add pumpkin puree and mix on low until smooth, for about 1 minute. Then add the malted white chocolate-flour and continue mixing on low to form a thick batter, for about 1 minute. Scrape down the sides and the bottom of the bowl.
Pour the batter into the greased cast iron skillet and spread into an even layer. Take the streusel topping out of the fridge and spread over the top of the batter in an even layer.
Bake the cake until it is puffed, golden brown, and around 96°C/205°F in the center, for about 40-50 minutes. Remove the skillet from the oven and let the cake cool completely on a wire rack.
Storing and Freezing Instructions
Storage: You can keep leftover cake covered with plastic or put under a cake dome for up to 5 days at room temperature.
Freezing Instructions: You can freeze the cake in an airtight container or in a ziplock bag for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
My Summary for Pumpkin Coffee Cake with Streusel
Difficulty: Simple.
Taste & Texture: This cake tastes sweet and you can taste the added spices, but also a little salty thanks to the streusel on top. Because of the white chocolate and pumpkin puree the cake has a moist and rich crumb and the streusel add a nice crunch to this cake.
Time: Preparing the streusel takes about 15 minutes. Making the batter takes about 45 minutes. Baking time is between 40-50 minutes. After that, the cake needs to cool completely.
More FALL Recipes
- Apple Cake with Cinnamon Sugar
- Apple Crumble Cake
- Cinnamon Roll Cake
- Pumpkin Marble Cake
- Pumpkin Walnut Granola