Pumpkin streusel coffee cake with cream cheese glaze
Laura in the Kitchen · ♥ 2.3K likes · 41.2K views · 7 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole eggs
- ⅔ cup oil
- ⅔ cup pumpkin puree
- 1½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup melted butter
- 2 tbsp softened cream cheese
- 1 cup powdered sugar
Whisk the eggs hard for about a minute to incorporate air for lift.
Add the all-purpose flour, baking powder, baking soda, salt and pumpkin pie spice; mix in, finishing with a spatula without overmixing.
Dry ingredients into the batter
Dab a little batter behind the parchment so it sticks to the pan; spread the batter evenly in the pan.
Gluing the parchment with batter
- cinnamon
- pumpkin pie spice
- salt
In the same unwashed bowl, mix flour, granulated sugar, brown sugar, a little cinnamon, a little pumpkin pie spice and a small pinch of salt with a fork to break up clumps; add the melted butter and mix to a crumbly topping. Scatter over the batter.
Making the streusel topping
Bake at 350 for 35 to 45 minutes, until a toothpick comes out clean with no wet batter; do not overbake or it dries out. Cool completely.
- salt
For the glaze, work softened cream cheese, powdered sugar and a small pinch of salt together; add about a tablespoon or two of milk for a runny consistency.