Cinnamon Streusel Pumpkin Coffee Cake 2

Wanderlust 3

“gâteau au café     café cake    caffè torta      císte caife      kaffe kaka”

this coffee cake by any other name would smell as sweet..

though I’d much rather be wandering through a town in Europe this morning,
visiting on a bistro chair, bundled against the chill air,
in a tiny café with any of those words written in chalk..

This one popped up in my Inbox from the Two Peas and their Pod blog.
The original source is gently adapted from Williams Sonoma.
I doubled the recipe so I could freeze the second cake,
unglazed, for my EO meeting on Tuesday.
If you want less, just cut the quantities in half.
I think I might try a new glaze for the second cake,
a blend of confectioner’s sugar and maple syrup.

Cinnamon Streusel Pumpkin Coffee Cake

Cinnamon Streusel Pumpkin Coffee Cake
  • 3 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 3-4 tsp Saigon Cinnamon powder
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • pinch of cloves
  • 1 tsp salt
  • 1 cup butter, unsalted (two sticks)
  • 2 cups brown sugar
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1 cup plain full-fat yogurt
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 cup brown sugar
  • 2 pinches salt
  • 12 tbsp butter, cold cut into chunks
  • 2 tsp cinnamon
  • 2 c toasted chopped pecans, toasted*
  • 1 cup powdered confectioner’s sugar
  • pinch of Saigon Cinnamon powder
  • 4 tsp whole milk
  • 2 tsp clear vanilla extract
  1. Preheat oven to 350° F.
  2. Butter two 9-inch spring form pans or 2 9-inch round cake pans.
  3. Make the streusel first, combining the flour, brown sugar, cinnamon and salt in a medium-sized mixing bowl. Add the butter cubes and cut in with a pastry cutter or two knives until your mixture looks like coarse oatmeal. Stir in the toasted pecans.
  4. Then make the batter by sifting together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
  5. In the bowl of an electric mixer fitted with a paddle, beat the brown sugar and butter together on medium speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides with a rubber spatula as you go.
  6. If using homemade pumpkin puree, press the puree through a fine sieve to reduce the amount of moisture in the pumpkin. If using tinned pumpkin puree, this step isn’t necessary.
  7. Then add the pumpkin puree and yogurt and mix together with a spatula. Stir in the flour mixture. Your batter will be thicker than most cakes.
  8. Spoon half the batter in the bottoms of each prepared pan. Sprinkle over half of the streusel. Spoon the remaining batter over top, smoothing as best you can to cover. Sprinkle the remaining streusel over top both pans.
  9. Bake for about 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Move to a wire rack, allow the cake to cool for at least 15 minutes. Remove the sides if using a spring form pan and slide the cake off the bottom. If using a cake pan, run a knife gently around the edges and lift out. Allow to cool further.
  10. Meanwhile, make the glaze by whisking together all the ingredients in a small bowl. When the cake is completely cooled, drizzle the glaze first vertically then horizontally across the top of the cakes.
  11. Cut into thick wedges to serve.
  12. Makes 2 9-inch cakes.
  13. *To toast pecans, spread the nuts on a non-stick frying pan or in the oven at 325°F. Move constantly until fragrant and lightly toasted, about 10 minutes.
adapted from Williams Sonoma


  • Pumpkin yumminess!!!ReplyCancel

  • So much to say, Barbara: what a great idea doubling the recipe and making two cakes! Why didn’t I think of that years ago? And as for Europe, I do hope you make it over here to England one of these days. It’s worth the wander…ReplyCancel

  • I want :). Love the poem…ReplyCancel

  • Years ago, I purchased an old, battered copy of Thomas Carlyle’s Sartor Resaurtus (I had to read it for a class), Tucked inside its pages was a piece of paper note. On one side were scribbled notes about Carlyle and his background. On the other side was a recipe for cake and frosting. I always though of the note writer–a woman from the late 1890s–mixing a cake and propping the heady book up to read as she did so. Somehow your poem reminded me of that strength.ReplyCancel

  • Everything about this post Smidge, gorgeous. The poem has a haunting beauty about it, and the way you’ve “mounted” it feels simply perfect. Your photos are so lovely and set such an autumn mood, rapidly waning light, chill outdoors, huddling in, and the smells of baked pumpkin and cinnamon! This is just about all a person would crave or need on a wet and blustering day like ours…just this, and a fire and someone to share it with. Thank you for sharing you with us! xxReplyCancel

    • It sounds like your weather is not ideal, too, spree.. although, I think I see hoar frost gathering on the chickadee-filled branches of the tree outside my window this morning.. I have a lot to be thankful for:) xxReplyCancel

  • A stunning poem with mounting excitement for the big entry of the double batch of pumpkin coffee cake. What perfect timing! I have to bake for the bake sale this upcoming week and your have already doubled the recipe for me… Sounds like the perfect treat for this task. Take care, BAMReplyCancel

    • Thanks.. it was a lovely cake, I can’t wait to defrost the other! I hope it works for your bake sale! ps.. the first poem was spectacular too, until a wordpress glitch deleted it when I hit “save”.. I was quite distraught!! Lesson learned.. to copy and past to Word first before hitting save! Have a great day! xxReplyCancel

      • Oh no… Barbara. However I am sure the words were all still there in your mind, just had to get them back on to paper. IT glitches are the worst. Take Care, BAMReplyCancel

  • I have some pumpkin puree in the freezer (Ooooo … the real stuff) from Thanksgiving just waiting for the right recipe to come along. THIS one will make my kids sing for their dessert. Thanks, B!!ReplyCancel

  • I have some pumpkin puree in the freezer (Oooo … the real stuff) from Thanksgiving, just waiting for the right recipe to come along. THIS one will make my kids sing for their dessert. Thanks, B!!ReplyCancel

  • This looks so wonderful! Can’t wait to try it!ReplyCancel

  • What an incredibly lovely cake, and freezing the second one is pure genius, Smidge. Perfect spices too for this dreary rainy day— of course, it’s still better than a foot of snow 😉ReplyCancel

  • This looks utterly scrumptious 🙂ReplyCancel

  • Your poem is beautiful and the pumpkin coffee cake looks absolutely superb!ReplyCancel

  • I love that poem, so evocative of the moment. And I love the way you framed it on the manuscript paper. It’s lovely to see an unusual recipe featuring pumpkin. Here, I usually only hear of pumpkin pie or soup, and since I’m going to have two pumpkin centres to use up in a household that’s never really eaten pumpkins before it’s nice to know there are all sorts of ideas. 🙂 xxReplyCancel

    • Thank you.. it’s fun finding backgrounds. A blogging friend suggested I do so to enable her to click and print out a poem if she likes it. So now I get to be creative with the setup:) I know you’ll have fun with your pumpkin.. it can be used in so many recipes! xxReplyCancel

  • Beautiful Cake – thanks for sharing a great recipe, especially for during the holidays and get togethers. Happy Sunday:)ReplyCancel

  • Gorgeous cake! I’m sure that it’s going to be the hit of your EO meeting!ReplyCancel

  • I love reading your recipes because they are always so inventive. I wish I could write poetry – your poem is a wonderful and thoughtful gathering of words – I especially love the vivid imagery in the last verse.ReplyCancel

    • I think anyone can write a poem.. it is your own voice we would enjoy “hearing” when we read it. Everyone has the right to their own style of voice and poetry, I think… and thank you so much!! xxReplyCancel

  • I love that cake, I really, really do…..but….that poem Barb. It is just perfect…beautiful. I love it so much.

    You certainly have a way about you that just makes my day….ReplyCancel

  • Your first couple of photos sent me to heaven my friend, brilliant 😀

    Choc Chip UruReplyCancel

  • I am thankful that looking at your photos doesn’t put on weight…because I would have been a little heavier since following your blog….every post is filled with joyful expectation. Yummy comes to mind…ReplyCancel

  • Barbara, another stunning post .. love your poem and the layout of, so beautiful.
    Then we come that stunning cake – wow …. !!! Next time I go to the states do I have to buy pumpkin puree.
    Not to be find at any supermarket. Thanks for the indulgenceReplyCancel

    • I have the same problem here.. I read about so many neat ingredients and I can’t believe no one carries them.. it’s time I opened a store, lol!ReplyCancel

      • I know … I come and help you !!!!! We can sell beautiful cakes … and fantastic salads too … *smile ReplyCancel

  • Such a beautiful post, Barb. The verse, photos and that cake. Oh, the cake! Everything fits together so perfectly but that cake! It’s the streusel. I see streusel and my heart skips a beat. Get this: for the first time ever, I actually have 5 cups of pumpkin purée that I made yesterday in the fridge. (YAY!) So, this cake, this wonderful streusel-topped cake, is very close to becoming my reality. Now, all I need do is finish the apple pie I baked so that I can clear the deck, so to speak, to make room for coffee cake. It’s not even Thanksgiving yet and I can feel the belt tightening around my waistline. (You’d think in this day and age they’d figure out a way to make leather that doesn’t shrink in Fall & Winter’s cold weather.)
    I will let you know how mine turn out. In the meantime, I’m “pinning” this recipe so that I can keep track of it. Thanks for sharing. 🙂ReplyCancel

    • Oh, I knew you were making puree! It’s just the best because it’s so versatile! No need to clear your apple pie deck too soon.. slowly and savoring every bite would be my idea of a way to enjoy that pie!! I keep forgetting you haven’t had Thanksgiving yet, I’m so glad our Christmas and Thanksgiving are a little further apart… it gives me more time to exercise before Christmas, lol! I’ve given up on leather.. gone to cotton and stretchier fabrics:D Have an awesome week!ReplyCancel

  • Loved your poem, got mesmerized by the words and “atmosphere”

    great cake too, coming to your blog is always such a pleasure!ReplyCancel

  • You are an angel Smidge! Shall we go and sit in the cafe and watch the world go by while sipping a coffee and eating a cake?!ReplyCancel

  • Looking rather amazing – seriously. Beautifully decorated!ReplyCancel

    • That’s what caught my eye when I saw this recipe.. it’s simply the effect of the nuts covered by lashings of glaze, but it looks pretty striking. It was fun to do!ReplyCancel

  • So let me get this straight: you write beautiful poetry, you raise wonderful kids, you bake and you’re no slouch in the looks department, either? To top it off, you even find time to visit Wattpad and comment on your friend’s stories?
    How do you do it all and stay sane?ReplyCancel

    • Hahaha.. I work too, don’t forget that one;) You’re awesome yourself.. I’ve been sick, so that means lots of time home tucked under a blanket with my computer! Thanks!ReplyCancel

  • Beautiful cake! And I feel your wanderlust.ReplyCancel

  • The top of your cake looks absolutely gorgeous!ReplyCancel

  • I love the idea of the cinnamon in the glaze, I can see how that would be amazing flavours with the walnuts. And you did such a pretty job of drizzling it too, looks so decadent.ReplyCancel

  • I made a pumpkin spice cake, but I will definitely try this! I must have had a premonition since I looked on your blog for it on Monday before I made it from an online recipe! Hahaha!ReplyCancel

  • A fantastic poem, Smidge, and you’ve baked not one but two cakes! And this coffee pumpkin cake looks so delicious and just perfect for an afternoon tea. I’m about to start making my Christmas cakes. I always make more than one as they are a wonderful gift and so like you, I’ll have my kitchen benches full of ingredients with many cakes on the go at once xxReplyCancel

  • Looks like a wonderfully moist cake.. and I cant say how much I actually love streusel on coffee/tea cakes. Love the addition of a different texture which makes it lovely to eat. and that poem of yours is simply dreamy and beautiful! xxReplyCancel

    • I love the streusel bit as well.. I almost could have put more in the center and less on top, but it was hard to judge with two cakes on the go:) Thanks so much for your kind words!ReplyCancel

  • What a beautiful cake. I love the glaze that drips so perfectly over the streusel. The poem is really perfect for the occasion! You are so multi-talented, Barbara!ReplyCancel

  • Wow, looking at that just made me speechless…..ReplyCancel

  • Cinnamon Streusel Pumpkin Coffee Cake sounds just perfect and looks the part too!
    🙂 Mandy xoReplyCancel

  • how beautiful poem… and your cake seems that I can eat them all 🙂 Thank you dear Barbara, love, niaReplyCancel

  • gastrogardener

    the poem evokes a feeling of satisfaction a yet longing. And the cake is just perfect! We have enough pumpkins to add this to the rotation! Just lovely!ReplyCancel

  • Fantastic photos Barbara, just makes me want to take a big bite out of this scrumptious cake!!ReplyCancel

  • Stunning, photos, poem and cake! I wish we could sit down for a slice and a cup of coffee right now Barb!ReplyCancel

  • Wow, that coffee cake looks downright professional, gorgeous, and delicious!ReplyCancel

  • Oh YUM! Mail me a slice?ReplyCancel

  • So beautiful, Smidge! I was drooling when you first put the photo up on IG! 🙂ReplyCancel

  • Wow Barbara! That cake is beautiful… you are an artist 🙂ReplyCancel

  • Your muse stands close to you at your writing desk and in the kitchen… Both pieces, your writing and your cake are full of depth and lovely. …xReplyCancel

  • Beautiful, both the cake and the poem.ReplyCancel

  • Another lovely, lovely post and a beautiful cake. I love coffee cakes. I always used to make a cinnamon coffee cake for my Dad. He’s gone many years now, but when I make it my daughter still exclaims, “Petje’s cake!.” Recipes hold so much more than instructions for baking … memories, a sense of family, a feeling of being in the company of a loved one gone but somehow near.ReplyCancel

  • helene dsouza

    Barbara if you ever end up in europe then I better be there to meet you and then I can take u to some cool places to hang out! =D

    If you do come please bring that coffee cake, it looks so perfect addictive and wanton!ReplyCancel

  • Looks absolutely unbelievably delicious! Might have to try a gluten free/dairy free version. Beautiful poem. 🙂ReplyCancel

  • Thank you for this gift, Smidge. The beautiful cake, that gorgeous poem and the way you made something lovely from loss. How perfect all of this love is for a fall day.ReplyCancel

  • You are so clever with words, sure wish I had a tiny, tiny bit of your words talent.
    Great idea to double a recipe and freeze, doesn’t take much more time at the moment but sure saves a great deal of time and comes in so handy at a later date.ReplyCancel

  • Simply gorgeous Barb. Your photos convey the same feeling as a warm cozy blanket — you just want to curl up with a piece of that cake and a cup of tea . . . and then call in sick. Lovely.ReplyCancel

  • Heavenly Smidge! And I can just get lost in your poetry. It always makes me think, relax and feel inspired. 🙂ReplyCancel

  • Oh I do love me some coffeecake and that topping looks heavenly to me!ReplyCancel

  • I have tasted pumpkin pie for the first time a few weeks ago and I found it lovely. this looks and sound even better! thanks for sharing. xoxReplyCancel

  • […] “caked-out” from my daughter’s birthday and the Cinnamon Streusel Pumpkin Coffee Cake […]ReplyCancel

  • You know what??? I would happily have 2 slices of this cake… it looks amazing! I was so tempted to buy a slice of coffee cake when we were in the US last week, but I resisted. This one has got my name all over it. Thank you for sharing the recipe.ReplyCancel

  • I have missed so many of your posts, I made myself a cup of ginger honey tea and I am ready to catch up
    This blew me away! this has to be the most amazing cake I have seen with pumpkins in a long time!
    I have guests coming over tomorrow and I have already made everything but I just might get up early just to make this!ReplyCancel

  • Perfect pairing of food and words!ReplyCancel

  • You forgot the butter in the batter ingredients- (I think it’s 2 sticks or 1 cup)ReplyCancel

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