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The Best Small-Batch Pumpkin Coffee Cake for Two

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A perfectly portioned, incredibly tender spice cake with a buttery streusel topping, designed for two people who want something special without a week’s worth of leftovers. This cozy small-batch pumpkin coffee cake is the kind of recipe you make on a quiet Saturday morning when the air is crisp and you have nowhere to be.

Ingredients

Scale
  • ¾ cup (90g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • ⅓ cup (80g) pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons (30ml) vegetable oil
  • 1 large egg yolk
  • 2 tablespoons (30ml) milk (whole milk preferred)
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • For the streusel topping:
  • 3 tablespoons (24g) all-purpose flour
  • 2 tablespoons (25g) light brown sugar, packed
  • 2 tablespoons (28g) unsalted butter, cold and cut into small cubes
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 6-inch round cake pan or 5×5-inch square baking dish with non-stick spray or line the bottom with parchment paper.
  2. Make the streusel topping first. In a small bowl, combine 3 tablespoons flour, 2 tablespoons brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized pieces. Refrigerate while you make the batter.
  3. Whisk the dry ingredients together. In a medium bowl, whisk together ¾ cup flour, ¼ cup granulated sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt until no lumps remain.
  4. Mix the wet ingredients. In a small bowl, whisk together ⅓ cup pumpkin puree, 2 tablespoons vegetable oil, 1 large egg yolk, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth.
  5. Combine wet and dry ingredients. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold everything together gently. Stop as soon as you don’t see any more streaks of flour. The batter will be thick.
  6. Transfer to the pan. Scrape the batter into your prepared pan and spread it evenly with the spatula.
  7. Add the streusel topping. Take the streusel out of the fridge and sprinkle it evenly over the batter. Do not press it in.
  8. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t overmix the batter—mix until flour just disappears. Keep streusel cold until ready to use. Use room temperature ingredients for best results. Check for doneness at 25 minutes. Let cake cool in pan for 10 minutes before transferring to wire rack. Use pure pumpkin puree, not pumpkin pie filling.

Nutrition

Keywords: small-batch pumpkin coffee cake, coffee cake for two, pumpkin coffee cake, fall baking, small batch dessert

Find it online: https://gleefulfork.com/the-best-small-batch-pumpkin-coffee-cake-for-two/