Pumpkin Streusel Coffee Cake
, Serves 8
A moist honey-pumpkin spice cake under a cinnamon streusel crumb, finished with a milk glaze.
| prepPreheat oven to 350°F / 175°C | |||||
| prepLine an 8-inch / 20 cm round cake pan with parchment paper | |||||
| 250 g all-purpose flour (for the cake) | Whisk dry ingredients & spices | Stir wet into dry, add milk | Pour batter in pan, top with streusel | Bake 350°F / 175°C, 35-40 min | Cool 15 min, drizzle glaze |
| 1 tsp baking soda | |||||
| 1/2 tsp baking powder | |||||
| 1/2 tsp salt | |||||
| 1 tsp ground cinnamon (for the cake) | |||||
| 1 tsp pumpkin pie spice | |||||
| 1/2 tsp ground ginger | |||||
| 245 g pumpkin puree | Whisk pumpkin, honey, butter, vanilla | ||||
| 170 g honey | |||||
| 75 g butter, melted | |||||
| 1 tsp vanilla extract | |||||
| 60 ml milk (for the batter) | |||||
| 40 g all-purpose flour (for the topping) | Mix flour, sugar & cinnamon | Cut in cold butter to crumbs | |||
| 70 g brown sugar | |||||
| 1 tsp ground cinnamon (for the topping) | |||||
| 55 g unsalted butter, cold | |||||
| 60 g powdered sugar | Stir powdered sugar & milk glaze | ||||
| 15 ml milk (for the glaze) | |||||
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