Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground nutmeg: 1/4 teaspoon (1.25g)
- Pumpkin puree: 1 cup (250g)
- Granulated sugar: 1 cup (200g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (125ml)
For the streusel topping:
- All-purpose flour: 1/2 cup (60g)
- Brown sugar: 1/2 cup (100g)
- Ground cinnamon: 1/2 teaspoon (2.5g)
- Butter, cold and cut into small pieces: 1/4 cup (60g)
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the pumpkin puree, sugar, eggs, and vegetable oil.
- Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan.
- In a small bowl, combine the flour, brown sugar, cinnamon, and butter for the streusel topping. Use your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Sprinkle the streusel topping over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
One slice (1/8 of the cake) contains approximately:
- Calories: 250
- Fat: 10g
- Saturated fat: 5g
- Cholesterol: 65mg
- Sodium: 200mg
- Carbohydrates: 35g
- Dietary fiber: 2g
- Sugar: 20g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful pumpkin cake
- Crunchy and sweet streusel topping
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This coffee cake is a fall favorite in my house. The pumpkin flavor is delicious and the streusel topping is the perfect finishing touch." - Sarah
- "I made this for a potluck and it was a hit! Everyone loved the combination of pumpkin and streusel." - John
- "This recipe is so easy to follow and the results are always perfect. I highly recommend it!" - Mary
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a tough cake.
- If you don't have pumpkin puree on hand, you can make your own by roasting a pumpkin and pureeing the flesh.
- For a more decadent cake, use melted butter instead of vegetable oil.
- Let the cake cool for at least 10 minutes before slicing and serving.
