Pumpkin Spice Streusel Coffee Cake

Course: Dessert

Cuisine: Christmas, North American, Thanksgiving

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: slices

Calories: 290kcal

Author: Lord Byron's Kitchen

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!

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Ingredients

For the Cake:

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
2 tablespoons pumpkin spice seasoning blend
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

For the Streusel Topping:

6 tablespoons all purpose flour
1/4 cup brown sugar, lightly packed
2 tablespoons sugar
1 tablespoon pumpkin spice seasoning blend
1/4 teaspoon salt
1/4 cup butter, melted and cooled
1/4 cup chopped walnuts

For the Glaze:

2 cups confectioner's sugar
2 tablespoons milk

Instructions

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!

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