Pumpkin Coffee Cake w/Walnut Streusel

pumpkin coffee cake with walnut streusel

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4.67 from 6 reviews

Pumpkin Coffee Cake w/Walnut Streusel

Eileen Gray

Moist honey-pumpkin cake is layered with walnut streusel and topped with walnut streusel crumbs.

Prep Time30

Bake Time45

Total Time1 15

Servings:16 servings

Ingredients

Streusel

2 ½ oz brown sugar (⅓ cup)
2 ½ oz granulated sugar (⅓ cup)
4 oz walnuts (1 cup)
2 teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
⅛ teaspoon salt
2 ¼ oz cake flour (½ cup, see note)
2 oz unsalted butter (room temperature)

Batter

8 oz canned pumpkin puree (1 cup)
4 oz sour cream (½ cup)
3 oz honey (¼ cup)
2 large eggs
½ teaspoon lemon extract
1 teaspoon vanilla extract
10 oz all purpose flour (2 cups)
6 oz granulated sugar (¾ cup)
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
6 oz unsalted butter (room temperature)

Instructions

Make the Streusel

Combine 2 ½ oz brown sugar, 2 ½ oz granulated sugar, 4 oz walnuts, 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves and ⅛ teaspoon salt in a food processor. Process until the nuts are chopped coarsely but not ground to a powder. Remove ⅔ cup for filling the cake. Add 2 ¼ oz cake flour and 2 oz unsalted butter to the remaining streusel and process until it begins to form clumps. Set the crumb topping aside.

Make the Batter

Butter and flour a 9" springform pan. Preheat the oven to 350 °F.
Combine 8 oz canned pumpkin puree, 4 oz sour cream, 3 oz honey, 2 large eggs, ½ teaspoon lemon extract and 1 teaspoon vanilla extract, set aside.
Sift 10 oz all purpose flour, 6 oz granulated sugar, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, ½ teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon table salt into a mixing bowl. Mix the dry ingredients on low speed for 30 seconds. With the mixer running on low, add 6 oz unsalted butter to the dry ingredients and mix until incorporated. Add ⅓ the pumpkin mixture and increase the speed to medium. Mix on medium speed for 2 minutes to lighten the batter. With the mixer on low speed add the remaining pumpkin mixture in two batches, scrape the bowl between additions.
Pour ½ of the batter into the prepared pan and smooth to an even layer. Sprinkle the reserved streusel filling over the batter. Carefully drop dollops of the remaining batter over the filling and smooth to an even layer. Grab large clumps of the crumb topping and break them into smaller chunks over the batter.
Bake until the a toothpick inserted in the center comes out clean, about 45-50 minutes. Cool for 10 minutes before releasing the spring form pan.

Video

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition