Baking with pumpkin is not really popular here in Germany. It’s a shame because there are so many delicious bakes with pumpkins you can do… The best example is probably this simple Pumpkin Streusel Coffee Cake. Quick and easy to prepare and very tasty as well. There’s no other way to say it. It’s the perfect cake for fall.
In the US it’s much more common to use pumpkin for cooking, baking, or for anything tbh ;P There is no getting around those big orange pumpkins in fall if you live in the states. Whether it’s for decorative purposes or incorporated into a baked good somehow. From cakes and pies to cupcakes, there are all sorts of delicious treats made with pumpkin.
I am definitely on »team pumpkin«. I like the taste in combination with cinnamon and cardamom in baked goods. It’s a perfect fit for the colder season. Fall and winter are not really the seasons for fancy fruits and berries anyway – I think you have to use what’s available… and that’s pumpkins, right? ;P
Since pumpkins are not commonly used for baking here, you can rarely find pumpkin purée in German supermarkets – something you definitely need if you want to make a cake like this one here. I only found it once in a supermarket here. Because the store had an American week and sold products that are more common in the US. Well… fortunately, it is super easy to prepare. A link to the »recipe« (I think it’s actually too simple to call it a proper recipe) can be found below.
Same for the pumpkin pie spice. Or let’s say almost the same for pumpkin pie spice. This spice mix is certainly not a standard in German spice cabinets, but you can find it these days in many supermarkets. A large coffee shop chain probably had quite an influence here with their Pumpkin Spice Lattes ;P
Anyway. Give it a try if you have not had a cake with pumpkin yet. The cake is very popular in our family and always gone in an instant. There are more baking recipes on the blog in which pumpkin plays an important role. Take a look for yourself…
INGREDIENTS / ZUTATEN
(12 servings)
For the streusel topping:
1 cup (130g) spelt flour
1/2 cup (100g) brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
2.8 oz. (80g) butter
1.8 oz. (50g) walnuts, chopped
For the cake batter:
9 oz. (250g) pumpkin purée
3/4 cup (180ml) rapeseed oil
1/2 cup (120g) yogurt
1/4 cup (50g) brown sugar
2 large eggs
1/2 cup (120ml) milk (or plant-based alternative)
2 tbsp. maple syrup
2 1/4 cups (290g) spelt flour
1.8 oz. (50g) rolled oats
2 tsp. baking powder
1 tsp. baking soda
3 tsp. pumpkin pie spice
1/2 tsp. salt
For the glaze:
1/2 cup (60g) confectioners’ sugar
1 tbsp. heavy cream
1 tbsp. maple syrup
1/2 tsp. vanilla extract
(12 Portionen)
Für die Streusel:
130g Dinkelmehl (Type 630)
100g brauner Zucker
1 TL Zimt
1/4 TL Salz
80g Butter
50g Walnüsse, gehackt
Für den Teig:
250g Kürbispüree
180ml Rapsöl
120g Joghurt
50g brauner Zucker
2 Eier (L)
120ml Milch (oder pflanzliche Alternative)
2 EL Ahornsirup
290g Dinkelmehl (Type 630)
50g Haferflocken
2 TL Backpulver
1 TL Natron
3 TL Kürbiskuchengewürz
1/2 TL Salz
Für die Glasur:
60g Puderzucker
1 EL Sahne
1 EL Ahornsirup
1/2 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
1. For the streusel topping add spelt flour, brown sugar, cinnamon, and salt to a bowl and mix to combine. Add the butter in small pieces and mix in. Rub everything between your fingers until you get different-sized streusels. Add the chopped walnuts and mix in. Set aside until needed.
2. Preheat the oven to 350°F (180°C). Grease a 9×13 inches (23x33cm) baking pan lightly and set aside.
3. Add the pumpkin purée, oil, yogurt, brown sugar, eggs, milk, and maple syrup to a large bowl and mix until well combined. Mix the spelt flour, rolled oats, baking powder, baking soda, pumpkin pie spice, and salt. Add to the large bowl and mix until just combined – do not overmix. Pour the batter into the prepared baking pan, sprinkle the streusels on top, and bake for 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down completely inside the baking pan.
4. For the glaze mix confectioners’ sugar with heavy cream, maple syrup, and vanilla extract until you get a thick and smooth glaze. Drizzle over the cake and serve.
1. Dinkelmehl, Zucker, Zimt und Salz für die Streusel in einer Schüssel vermischen. Die Butter in kleinen Stücken dazugeben und vermengen. Alles zwischen den Fingern verreiben, bis unterschiedlich große Streusel entstehen. Die gehackten Walnüsse dazugeben und untermischen. Bis zur weiteren Verwendung zur Seite stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine große Backform (etwa 23×33 cm) leicht einfetten und zur Seite stellen.
3. Kürbispüree, Öl, Joghurt, Zucker, Eier, Milch und Ahornsirup für den Teig in eine große Schüssel geben und gut verrühren. Dinkelmehl, Haferflocken, Backpulver, Natron, Kürbiskuchengewürz und Salz mischen, in die Schüssel dazugeben und nur kurz unterrühren. Den Teig in die vorbereitete Backform füllen, mit den Streuseln bestreuen und für etwa 60-65 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen nehmen und in der Backform vollständig abkühlen lassen.
4. Für die Glasur den Puderzucker mit Sahne, Ahornsirup und Vanille Extrakt glatt rühren. Über den Kuchen träufeln und servieren.
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Here is a version of the recipe you can print easily.
Print
Pumpkin Streusel Coffee Cake
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 01:30
- Yield: 12 1x
- Category: Cakes
- Cuisine: United States
- Diet: Vegetarian
Description
The perfect and easy-to-prepare cake for a family gathering in the Fall: a delicious Pumpkin Streusel Coffee Cake with Maple Glaze. So good!
Ingredients
For the streusel topping:
1 cup (130g) spelt flour
1/2 cup (100g) brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
2.8 oz. (80g) butter
1.8 oz. (50g) walnuts, chopped
For the cake batter:
9 oz. (250g) pumpkin purée
3/4 cup (180ml) rapeseed oil
1/2 cup (120g) yogurt
1/4 cup (50g) brown sugar
2 large eggs
1/2 cup (120ml) milk (or plant-based alternative)
2 tbsp. maple syrup
2 1/4 cups (290g) spelt flour
1.8 oz. (50g) rolled oats
2 tsp. baking powder
1 tsp. baking soda
3 tsp. pumpkin pie spice
1/2 tsp. salt
For the glaze:
1/2 cup (60g) confectioners’ sugar
1 tbsp. heavy cream
1 tbsp. maple syrup
1/2 tsp. vanilla extract
Instructions
1. For the streusel topping add spelt flour, brown sugar, cinnamon, and salt to a bowl and mix to combine. Add the butter in small pieces and mix in. Rub everything between your fingers until you get different-sized streusels. Add the chopped walnuts and mix in. Set aside until needed.
2. Preheat the oven to 350°F (180°C). Grease a 9×13 inches (23x33cm) baking pan lightly and set aside.
3. Add the pumpkin purée, oil, yogurt, brown sugar, eggs, milk, and maple syrup to a large bowl and mix until well combined. Mix the spelt flour, rolled oats, baking powder, baking soda, pumpkin pie spice, and salt. Add to the large bowl and mix until just combined – do not overmix. Pour the batter into the prepared baking pan, sprinkle the streusels on top, and bake for 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down completely inside the baking pan.
4. For the glaze mix confectioners’ sugar with heavy cream, maple syrup, and vanilla extract until you get a thick and smooth glaze. Drizzle over the cake and serve.
Notes
Let the baking begin!
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