Ingredients:

  • For the Crunchy Streusel Topping:
  • 1 cup All-Purpose Flour
  • 1/2 cup Light Brown Sugar, packed
  • 1 teaspoon Ground Cinnamon
  • 6 tablespoons Unsalted Butter, cold and cubed
  • For the Pumpkin Pie Swirl Filling:
  • 3/4 cup Canned Pumpkin Purée
  • 1/4 cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Vanilla Extract
  • For the Buttery Coffee Cake Batter:
  • 2 1/4 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Make the Streusel: In a medium bowl, whisk flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until coarse crumbs form. Set aside in the fridge.
  3. Make the Swirl Filling: In a separate bowl, whisk together pumpkin purée, granulated sugar, egg, cinnamon, nutmeg, ginger, and vanilla until smooth. Set aside.
  4. Combine Dry Ingredients for Batter: Whisk the 2 1/4 cups flour, baking powder, and salt together in a bowl.
  5. Cream Butter and Sugar: Beat the softened butter and granulated sugar in a large bowl until light and fluffy (about 3–4 minutes).
  6. Add Eggs & Vanilla: Beat in the 3 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla.
  7. Alternate Wet and Dry: Gently mix in the dry ingredients in three additions, alternating with the buttermilk in two additions (Start and end with flour mixture). Mix only until just combined to prevent overmixing.
  8. Layer the Cake: Pour approximately two-thirds of the cake batter into the prepared pan and spread evenly. Drizzle the pumpkin filling over the batter, then dollop the remaining one-third of the batter over the pumpkin layer.
  9. Swirl and Top: Use a butter knife to gently swirl the layers together without scraping the bottom of the pan. Sprinkle the reserved streusel mixture evenly over the top.
  10. Bake for 50–60 minutes, or until a wooden skewer inserted into the cake portion (avoiding the filling) comes out clean. Let cool completely in the pan before slicing.