Pumpkin puree, pumpkin spice extract and a homemade streusel topping add to this amazing coffee cake.

  • | Easy
  • | 75 mins
  • | 10 servings
  • In a small bowl, combine the flour, brown sugar, ground cinnamon and salt.
  • Add in the pieces of butter, and cut into the flour mixture with a pastry cutter until crumbly.
  • Preheat oven to 350 degrees, butter and flour a 9-inch round baking pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until it is well combined. On low speed, beat in the eggs, one at a time, scraping the bowl after each addition.
  • Add in the pumpkin puree, Rodelle Pumpkin Spice Extract, and yogurt. Mix on low speed until just combined.
  • Fold in the flour mixture by hand.
  • Evenly spread half of the cake batter in the prepared cake pan. Top with 1/3 of the streusel mixture.
  • Evenly spread the remaining half of the batter over the streusel, then top with the remaining 2/3 streusel mixture.
  • Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then remove from the pan and cool on a rack.


  • 1/3 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 5 tablespoons cold, unsalted butter, cut into small chunks


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup firmly packed brown sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 1/2 teaspoons Rodelle Pumpkin Spice Extract
  • 1/2 cup canned pumpkin puree (not canned pumpkin pie mixture)
  • 1/2 cup plain yogurt


  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon Rodelle Pumpkin Spice Extract
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