Pumpkin Coffee Cake with Hazelnut Streusel

It seems to happen earlier and earlier each year… the great pumpkin invasion. People all across this land go crazy for pumpkin spice anything!

I used to try resist the temptation, holding off as long as I could, and saving the bounty for later in October and November. But nowadays I fully embrace pumpkin’s arrival. You see, I came to the realization that I am just as crazy as everyone else for “the spice” – and all things nice – and love baking with it all the way through the December holidays.

Pumpkin bread, pumpkin cupcakes, pumpkin blondies, brownies, cookies, cheesecake, pumpkin pie, you name it, and I’ve baked it.

Yet this is one you absolutely NEED to make. And don’t wait, don’t put it off, it’s this weekend’s brunch! A super moist, perfectly spiced pumpkin cake gets topped with a buttery, crumbly cinnamon streusel. As if that weren’t enough, I add hazelnuts to the streusel, which adds a nuttiness and welcome crunch to the super soft cake. It will surely be on your regular rotation for this season, and years to come.


Ingredients Add eggs to batter Add pumpkin to batter Add flour mixture to the batter Add batter to spring form pan Top with streusel topping Out of the oven Ready to eat


See the recipe step by step…



Make Ahead


Pumpkin Coffee Cake with Hazelnut Streusel

Prep Time20 mins
Cook Time55 mins
Servings: 10


For the Streusel

  • ½ cup all purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 6 tablespoons unsalted butter
  • ¾ cup hazelnuts toasted and coarsely chopped

For the Cake

  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 stick unsalted butter at room temperature
  • 1 cup dark brown sugar
  • 2 large eggs
  • ¾ cup pumpkin puree not pumpkin pie filling
  • ¼ cup sour cream or plain yogurt
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 350. Butter a 9” spingform pan, line with parchment and butter the parchment. Set aside. You can also use a 9” cake pan with 3” high sides.
  • Make the streusel. Combine all ingredients except the nuts and mix well with your hands until you have a thoroughly combined crumbly mixture. Stir in the nuts and set aside.
  • In a medium bowl combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, and mix with a whisk.
  • Place the butter in a stand mixer with the paddle attachment and cream until soft and fluffy about 2-3 minutes on medium speed. Add the eggs one at at time, scraping the bowl to make sure it is well mixed. Add the pumpkin, vanilla, and sour cream or yogurt, and mix again. The mixture may look curdled, and this is ok.
  • Add the flour mixture and beat until just combined. Do not over mix. Pour into your prepared pan and smooth the top. Crumble the streusel on top of the cake covering it evenly. Bake 50-55 minutes until cooked through. A cake tester will come out clean.
  • Remove from the oven and let cool in the pan for at least 15 minutes. Serve warm, or let cool completely. Cake will keep, wrapped well, for 3 days at room temperature.


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