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Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe
Dense, slightly sweet, and covered with cinnamon and pumpkin spice brown sugar streusel, these coffee cakes make a festive autumn brunch with your favorite cup of steaming coffee! A delicate, moist, and flavorful spiced pumpkin cake that is too hard to resist.
Although pumpkin is good at any time of year, pumpkin during the fall is, well, mandatory!
(?)
Don’t you agree? It’s the warm, comforting spice that makes it a fall favorite.
This cake recipe is rich and extremely moist. Topping the cake with a crunchy brown sugar streusel makes a nice contrast to the soft cake.
Table of Contents
Easy Buttermilk Pumpkin Coffee Cake
If you’re in the mood for pumpkin, this is the dessert for you! It’s always a hit with my family and friends. Homemade pumpkin cake filled with cozy spiced flavor is both easy and quick to make.
How do you keep a cake from sticking?
Use a non-stick pan without scratches and dents. Grease the pan thoroughly, Using a non-stick vegetable spray or melted shortening but not
Grease the panjust priorto adding the batter, because greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom.
As well, loosen the edges of the cake when you remove it from the oven.
Finally, let your cake rest for 10 minutes before removing it from the pan.It may drop right out, or you may need to gently shake it side-to-side to loosen it.
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Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe
Easy Buttermilk Pumpkin Coffee Cake with Brown Sugar Streusel Recipe Dense, slightly sweet and covered with cinnamon and pumpkin spice brown sugar streusel, this coffee cakes makes a festive autumn brunch with your favorite cup of steaming coffee!
Author: Paula
4.95 from 51 votes
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Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 9 servings
Ingredients
CAKE
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 cup butter at room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
STREUSEL
- 1/2 cup cold butter cut into small cubes
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F.
CAKE
Spray a 9x9 inch pan with nonstick vegetable cooking spray
Combine 3 cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a small bowl.
In the bowl of a stand mixer, cream butter, brown sugar, and white sugar.
Add eggs and mix until well combined.
Add buttermilk, heavy cream and vanilla. Stir until incorporated.
Add pumpkin puree and stir.
Slowly add flour mixture and mix until combined.
Pour into prepared pan.
Bake 60 to 70 minutes. Test for doneness by inserting a wooden pick into the center of the cake. The cake is done with the pick comes out clean or with dry crumbs on it.
STREUSEL
Combine Streusel ingredients in a bowl. Cut butter into ingredients with pastry blender or fork until you have pie-sized balls.
Sprinkle over cake before baking.
Store in an airtight container on the countertop for 3 days or in the refrigerator up to 7 days.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Nutrition
Calories: 423kcal | Carbohydrates: 75g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 296mg | Potassium: 244mg | Fiber: 2g | Sugar: 37g | Vitamin A: 4615IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg
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