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Pumpkin Spice Coffee Cake

  • Author: Lovely Little Kitchen
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 15 mins
  • Yield: 24 1x

Scale

Ingredients

  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (16 ounce) can pumpkin puree
  • 1/2 teaspoon McCormick vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons McCormick Ground Cinnamon
  • 1/2 teaspoon McCormick Ground Ginger
  • 1/2 teaspoon McCormick Ground Cloves
  • 2 tablespoons powdered sugar, for dusting

For the Streusel

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon McCormick Ground Cinnamon
  • 1/2 cup butter, melted

Instructions

  1. Preheat oven to 350 degrees, and spray a 9 by 13 inch baking dish with nonstick spray.
  2. In the bowl of an electric mixer, cream sugar and oil together on medium high speed. Add eggs one at a time, mixing in between.
  3. Add pumpkin puree and vanilla extract, and mix.
  4. In a separate bowl, mix flour, salt, baking soda, baking powder, ground cinnamon, ground ginger, and ground cloves.
  5. Gradually add the flour mixture to the batter on low speed until incorporated.
  6. Pour the batter into the prepared pan.
  7. In the same bowl the flour mixture was in, add streusel ingredients and stir by hand until small clumps stick together. Use hands to mix if that is easier.
  8. Sprinkle the streusel on top of the cake batter evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean, and springs back to the touch.
  9. Cool completely, and then dust with powdered sugar.


Nutrition

  • Serving Size: 1 Piece
  • Calories: 307
  • Sugar: 26g
  • Sodium: 216mg
  • Fat: 14g
  • Saturated Fat: 3.4g
  • Unsaturated Fat: 9.7g
  • Trans Fat: 0.4g
  • Carbohydrates: 43g
  • Fiber: 1.3g
  • Protein: 3.5g
  • Cholesterol: 41mg