Pumpkin Spice Streusel Coffee Cake

The old adage that simple is better certainly applies in the case of this Pumpkin Spice Streusel Coffee Cake. With a sweet walnut crumb topping, this delightful treat, served with a tea or coffee, is absolute perfection! – Serve with whipped cream and a drizzle of caramel sauce for a dressed up dessert!

September is here, so I’m assuming that now is a safe time to introduce pumpkin-flavoured treats. I’m certainly one of those people who don’t mind a pumpkin-spiced treat in September, but there are some who think pumpkin flavours should wait until fall officially arrives. But, I can’t wait any longer! And why should I? Just look at this Pumpkin Spice Streusel Coffee Cake!

Everything pumpkin flavoured is here folks! Don’t wait before getting your fix though, because just as fast as a pumpkin-flavoured drink pops up on the menu at Starbucks, it disappears just as quickly. That’s why I’m about to devour this cake. I have to get my fill! I suggest you do the same, Dear Reader.

What is it with the pumpkin spice hate? Every year the memes and the anti-pumpkin remarks seem to come around earlier and earlier. I could never get enough pumpkin spice flavour. In fact, it’s not only present in our home during the fall. I will often bake pumpkin spice-flavoured scones or cookies throughout the year. Because why not!? But sometimes cookies just won’t do and a big slice of cake is needed to get that fix. And, I can’t think of a more delicious pumpkin-y cake than this one!

WELCOME TO A LORD BYRON CHRISTMAS!

I’m going to tell you all about this recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the holiday-themed recipes! Over the past decade, I have built a reputation for sharing series-type recipes. The most popular would be my annual 24 Cookies of Christmas, which was fashioned after an advent calendar. But, I have others that are only 12 days, which were fashioned after the 12 Days of Christmas.

This particular recipe is a part of my first holiday series for this year. So, welcome, Dear Reader, to Lord Byron’s 12 Holiday Pumpkin Recipes Series. Just like every other series that I’ve shared over the years, this one will also see a new recipe shared each day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW AND NEVER MISS ANOTHER RECIPE!

Traditionally, every year I share a series of recipes that you might already be familiar with. For example, I’ve previously shared 12 Holiday Trifles, 12 Holiday Bars & Squares, and even these 12 Edible Holiday Wreath recipes! Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! And, just in case you’re curious, you can see previous annual posts for my 24 Cookies of Christmas Series here!

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – The butter must be softened at room temperature.
• Sugar
• Eggs – Just like the butter, eggs should be at room temperature as well.
• Vanilla Extract – If you want even more pumpkin spice flavour, you can use a pumpkin spice extract.
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Pumpkin Spice – This is a blend of ground ginger, cinnamon, nutmeg, allspice, and cloves.  Depending on the brand, allspice is sometimes absent, but I think the flavour is better with it. I have a homemade version that I use for everything. You can find it here.
• Baking Powder
• Salt
• Milk – I always use whole milk unless otherwise specified.

For the Streusel Topping:

• All-Purpose Flour
• Brown Sugar
• Sugar
• Pumpkin Spice Seasoning Blend
• Salt
• Butter
• Walnuts

For the Glaze:

• Confectioner’s Sugar
• Milk

HOW TO MAKE A PUMPKIN SPICE STREUSEL COFFEE CAKE

Preheat your oven to 350 degrees F. In a bowl, beat together the butter and sugar until the mixture is light and fluffy – about 3-5 minutes. Add the eggs, one a time, beating well after each addition. Add the vanilla extract and beat to incorporate. Next, add the flour, pumpkin spice seasoning blend, baking powder, and salt. Beat the dry ingredients into the butter and sugar mixture until well combined. The mixture will be very thick! Finally, add the milk and mix into the flour mixture. The milk will lighten up the batter.

Pour the batter into a nine inch springform pan that has been greased and floured. Tap the cake pan firmly on your countertop to flatten the cake batter into the pan. To prepare the streusel topping, whisk together the flour, both sugars, pumpkin seasoning blend, and salt. Next, pour in the cooled melted butter and use a fork to stir it into the dry ingredients. Stir until no dry flour is seen . It should look lumpy and coarse. Finally, toss in the chopped walnuts. Evenly distribute the streusel topping over the cake. Bake for 45 minutes.

Test to see if the cake is fully baked by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is ready. If not, bake for another 3-5 minutes and test again. Remove the cake from the oven and allow it to cool in the cake pan for 15 minutes. Remove from the cake from the pan and allow the cake to finish cooling on a wire cooling rack. When the cake if fully cooled, whisk together the glaze ingredients and drizzle the desired amount over the cake. Slice and serve!

HERE’S WHAT YOU WILL NEED TO MAKE A PUMPKIN SPICE BLEND

• Cinnamon – Cinnamon is a spice created from the inner bark of the Cinnamomum tree.   The bark is dried until it curls into a roll known as a cinnamon stick.  These are ground into powder.  Commonly found in baked goods, cinnamon is aromatic with a warming flavour.
• Ginger – Ground ginger is fresh ginger that has been peeled and dried before being ground into a powder.  It has a pale yellow in colour and a pungent, spicy smell.  It adds a warming, spicy flavour to recipes.
• Nutmeg – Nutmeg is a seed that comes in whole or ground form.  It is a key ingredient in many baked goods and is essential to anything eggnog related.  I often use it in fall dishes, especially in mashed potatoes!
• Allspice – Contrary to what its name suggests, allspice isn’t a blend of other spices.  Allspice comes from a dried brown berry from a tree.  It is a warm-tasting spice and is very aromatic.
• Cloves – Ground cloves come from whole cloves which have been finely ground.  They are a flower bud that comes from the clove tree.  Whole dried cloves look like small nails.  The name clove comes from the Latin word for nail.  They are extremely fragrant and commonly found in spiced cakes and confections.

THIS CAKE DEMANDS TEA OR COFFEE!

Maybe it’s my British heritage, or maybe it’s because I know a good thing when I see it! Afternoon sweet treats with a cup of tea or coffee have always been a part of my life.  An afternoon hot beverage is very common in Newfoundland, and I still have coffee almost every afternoon.  On the weekends, particularly, I love to have my coffee with a scone, a biscuit, or a piece of cake.

That’s what I love about this Pumpkin Spice Streusel Coffee Cake. It’s a cake that has no fuss about it. And, you don’t need to do anything fancy with it to fully enjoy it. Slice off a wedge and sit back with a hot coffee or tea. Nothing can beat that! How long is it going to take you? Ten or fifteen minutes? I think everyone deserves a little downtown once in a while. And, while you’re at it, have a piece of cake! Life is short; enjoy it!

BAKING A PERFECT CAKE

Whenever I bake a cake, I have to fight the desire to open the oven door and take a peak. It’s because I’m a control freak and I tend to worry and obsess over just about everything. If you open that oven door, you will put all of your cake-making effort at risk.

When I was a kid, I remember my mother giving us all a very stern warning whenever she baked. “Don’t walk too hard on the floor!” she would shout. The vibrations in the floor from a heavy walker would flatten her cake or her bread. I’m not sure it ever happened, or if it would! We were too afraid to test it.

That same warning should be applied to the oven door. Opening the door can release heat, depending on how long you leave the door open. And, maybe my mother was on to something about vibrations. Maybe the oven door causes a little shift or jolt, resulting in a deflated cake. Don’t risk it folks!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!