Pumpkin Coffee Cake with Hazelnut Streusel

The only thing better than pumpkin bread is one topped with a buttery, nutty streusel. Baked in a cake pan, this provides more surface area for the crumbly topping, and allows you to serve it for brunch or dessert, whichever you may fancy.

Pumpkin Coffee Cake with Hazelnut Streusel

Prep Time 20 minutes
Cook Time 55 minutes
The only thing better than pumpkin bread is one topped with a buttery, nutty streusel. Baked in a cake pan, this provides more surface area for the crumbly topping, and allows you to serve it for brunch or dessert, whichever you may fancy.
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Course Brunch
Servings 10

Ingredients
 

For the Streusel

  • ½ cup (65 grams) all purpose flour
  • ½ cup (100 grams) light brown sugar
  • 1 teaspoon cinnamon
  • pinch of salt
  • 6 tablespoons unsalted butter
  • ¾ cup hazelnuts, toasted and chopped

For the Cake

  • 1 ½ cups (195 grams) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground ginger
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup (100 grams) dark brown sugar
  • 2 large eggs
  • ¾ cup pumpkin puree, not pumpkin pie filling
  • ¼ cup sour cream or plain yogurt
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat your to 350 F. Butter a 9” spingform pan and line the bottom with parchment. You could also use a 9” cake pan with 3” high sides.
  • Make the streusel. Combine all ingredients except the nuts and mix well with your hands until you have a thoroughly combined crumbly mixture. Stir in the nuts and set aside.
  • In a medium bowl combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, and mix with a whisk.
  • Place the butter and brown sugar in a stand mixer with the paddle attachment and cream until soft and fluffy, about 2-3 minutes on medium speed. Add the eggs one at at time, scraping the bowl to make sure it is well mixed. Add the pumpkin, vanilla, and sour cream or yogurt, and mix again. The mixture may look curdled, and this is ok.
  • Add the flour mixture and beat until just combined. Do not over mix. Pour the batter into your prepared pan and smooth the top. Distribute the streusel on top of the cake covering it evenly. Place in the oven and bake for 50-55 minutes until cooked through. A cake tester will come out clean.
  • Remove from the oven and let the cake cool in the pan for at least 15 minutes. Serve warm, or let cool completely. Cake will keep, wrapped well, for 3 days at room temperature.
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