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Pumpkin Patch Coffeecake

Categories: Buckles & Coffeecakes

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This pumpkin coffeecake is filled with spices and comes out very soft with a cakey texture from the oven. The strusel topping contains gingersnaps and nuts, making it crispy and crunchy. Fill your home with autumn spices when you bake this coffee cake.


  • Streusel
  • 1/4 c. brown sugar
  • 1/4 c. sugar
  • 1/4 c. walnuts
  • 1/4 c. all-purpose flour
  • 1 1/2 tsp. cinnamon
  • 1/4 c. gingersnap cookies ground up
  • 3 tbsp. butter
  • Cake
  • 1 c. sugar
  • 1/2 c. butter
  • 1 c. pumpkin
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 c. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1/4 tsp. ginger
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1/8 tsp. cloves
  • 1/2 c. powdered sugar
  • glaze
  • 1/4 tsp. vanilla extract
  • 2 1/2 tsp. half and half or heavy cream
  • 1/2 c. applesauce


Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan; set aside.

To prepare streusel topping: Combine the first six ingredients; cut in butter until mixture is crumbly. Set aside.

Cake: In a large bowl, cream together butter and sugar. Add eggs one at a time. Beat in pumpkin and vanilla. In a separate bowl combine dry ingredients. Gradually add to creamed mixture. Spoon half the batter into the bottom of a 9-inch greased springform pan. Spread applesauce evenly over batter. Sprinkle half the streusel over applesauce, then spoon remaining batter over this. Top with the other half of the streusel mixture.

Bake at 350 degrees F. for 40-45 minutes, or until tests done. Cool completely before removing from pan.

To prepare Glaze: Combine all glaze ingredients. Drizzle glaze over cooled cake.

Photography by Nathaniel Crawford - Terminatetor Kitchen