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- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
- Yield: 1 9" cake
Ingredients
For the coffee cake:
- 1 stick unsalted butter, room temperature
- 150 grams (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 213 grams (1 cup) pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon ground ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 120 grams (1 cup) AP flour
- 60 grams (1/2 cup) semolina flour
- 3 tablespoons instant chai powder OR 1 Tbsp cinnamon, 1 tsp ginger, 1/2 tsp cardamom, 2 Tbsp brown sugar
- 60 grams (1/2 cup) semolina flour
- 50 grams (1/4 cup) brown sugar
- 1/2 cup walnuts, roughly chopped
- 1/4 cup old-fashioned oats
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small pieces
For the filling:
For the streusel:
Instructions
For the coffee cake:
- Preheat oven to 350 degrees. Spray a 9" cake pan and set aside.
- In the bowl of a stand mixer, mix butter and sugar on medium speed until light and fluffy, 2-3 minutes. Reduce speed to low, and add in eggs, mixing well after each addition.
- Mix in the pumpkin puree.
- Add in the rest of the dry ingredients and continue to mix on low until just combined, scraping the sides of the bowl to make sure everything is well mixed.
For filling:
- If you don't have instant chai powder, mix together the individual spices and sugar in a small bowl.
- Pour about half the batter into your prepared pan. Sprinkle the chai powder (or mixed spices) evenly over the cake. Then carefully spread the rest of the cake batter on top.
For streusel:
- In a small bowl, combine all the streusel ingredients. Use your hands to smush the butter into everything else. You want everything to be evenly dispersed and the butter to be in pea-sized pieces.
- Once mixed, sprinkle streusel over the cake.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before serving.
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