Please tell me your tastebuds aren’t over pumpkin yet! Because today I am gifting you the recipe for a fluffy, rich, and spicy Pumpkin Streusel Coffee Cake with Orange Icing! The cake is filled with cinnamon, nutmeg, ginger, and fresh orange zest. Topped with a buttery and sweet, slightly crunchy oat-flecked streusel and drizzled with a thick and velvety orange icing! Perfect for enjoying with a cup of hot coffee at brunch during the upcoming holiday season or while curled up under a fuzzy blanket watching a crackling fire!
By now you guys probably get how much I love pumpkin treats! There are several recipes on the blog made with pumpkin!
Gingersnap Streusel Pumpkin Scones with Lemon Glaze
I can’t wait to share this Pumpkin Streusel Coffee Cake with Orange Icing with you!
Jeff and I enjoy this coffee cake throughout the Fall and Winter months! The house smells amazing from all the spices as it bakes. The cake is moist, rich, and fluffy. The streusel is sweet and caramelized, with an ever so slight nubby texture. And because I love icing, glaze, and frosting on all cakes, this recipe had to include fresh orange icing because pumpkin and orange go together like Thanksgiving and mashed potatoes!
You won’t find me making a turkey on Thanksgiving, the mashed potatoes? For sure! We usually do all the trimmings {minus the turkey} for the holiday, but this year looks so different for all of us. We have decided to celebrate the holiday in a low-key way. What are your plans for the holiday? I know I’m straying from shamelessly promoting my coffee cake recipe, but I have been feeling a little disconnected lately. The events in the world and our own country are uncomfortable, to say the least. If I may be honest, my mind is having trouble focusing. But I really want to share this recipe with you before Thanksgiving, so if you want to give it a try beforehand, you can!
A few tips about this recipe!
- Prepare the streusel first and pop it in the fridge to chill while you make the cake batter.
- The batter will be quite thick! Use an offset spatula to smooth it into an even layer in the pan.
- Use the tines of a fork to break the streusel into pea-size pieces. Spread them in an even layer over the batter and gently press them, so they adhere to the cake while baking.
- Cool the cake completely before drizzling with icing. Icing drizzled on a hot or warm-ish cake will change the consistency of it.
- Pumpkin Streusel Coffee Cake with Orange Icing will stay fresh for up to four days in a covered container.
Whether you make this recipe for you and your family or gift-giving, I know you will love it as much as we do! I’ll be back next week with a bread recipe that you may want to include in your Thanksgiving stuffing or use for leftover turkey sandwiches! Until then, keep calm and bake on!
Love to you all!~ Heidi
P.S. This post contains an affiliate link. If you purchase the item I linked to I may receive a commission. At no extra cost to you! Thank you for supporting my work here at Yums & Kisses!
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Pumpkin Streusel Coffee Cake with Orange Icing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: Serves 9 1x
- Diet: Vegetarian
Description
Pumpkin Streusel Coffee Cake with Orange Icing! The fluffiest coffee cake is filled with cozy spices, pumpkin puree, orange zest, and brown sugar. Topped with sweet oat-flecked streusel and drizzled with a velvety orange icing. It’s the perfect addition to your holiday breakfast table!
Ingredients
For the Streusel Topping:
5 Tablespoons Butter, melted
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 cup rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/4 cup granulated sugar
1/4 cup packed light brown sugar
For the Pumpkin Coffee Cake:
2 cups all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/4 cup packed light brown sugar
zest of 2 oranges {approximately 2 Tablespoons}
1/3 cup full-fat sour cream
1 cup pumpkin puree {not pumpkin pie filling}
1/2 cup vegetable oil
1 Tablespoon pure vanilla extract
For the Orange Icing:
1 cup sifted confectioners {powdered} sugar
pinch of sea salt
2 Tablespoons or more of fresh orange juice
1 Tablespoon butter, melted
1/4 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°. Line an 8-inch square metal baking pan with parchment. Leaving an overhang of paper so that you have something to grab and lift the cake out of the pan after it’s baked.
To Prepare the Streusel Topping:
Combine the streusel topping ingredients in a medium bowl with a fork. The mixture will be quite moist. Refrigerate the topping while assembling the cake.
To Prepare the Coffee Cake Batter:
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Set aside.
- In the bowl of a stand mixer, add the sugars and the orange zest. Mix on low speed for a few minutes. The sugar grain will help extract the zest’s oils and infuse the sugar with a lovely, amplified orange flavor.
- While the sugar and zest mix, combine the pumpkin puree, oil, sour cream, and vanilla in a medium bowl.
- Add the pumpkin mixture to the sugar and mix on medium speed for two minutes.
- Add the flour mixture and continue mixing on low speed until just combined. There should be no dry streaks of flour running through the batter. A few small lumps are okay.
- Pour the batter into the prepared pan. It is quite thick. Smooth into an even layer using an offset spatula.
- Remove the streusel from the refrigerator. Use the tines of a fork to break the streusel into small clumps.
- Scatter the streusel evenly over the cake batter. Press the crumbs gently into the batter.
- Place in the oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center has just a few moist crumbs clinging to it when removed.
- Remove and place on a metal cooling rack for 20-30 minutes.
- Grab the edges of the parchment overhang and lift the cake from the pan. Remove the parchment paper and allow the cake to fully cool before drizzling with the icing.
To Prepare the Orange Icing:
- Combine the powdered sugar with the salt, vanilla, and two tablespoons of fresh orange juice until smooth. Add the melted butter and continue mixing until incorporated. If a thinner icing consistency is desired, dribble more orange juice a few drops at a time until you like the consistency.
Notes
- Use fresh orange juice and pure vanilla extract for optimum flavor.
- Use sifted powdered sugar for a beautiful smooth icing.
- Use pumpkin puree not pumpkin pie filling.
- Category: Coffee Cake
- Method: Bake
- Cuisine: American
Keywords: pumpkin streusel coffee cake with orange icing, holiday coffee cake, pumpkin coffee cake, coffee cake, streusel topped coffee cake
This combination is really awesome. I eat it for breakfast and desert. 😊😊😊
★★★★★