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living life deliberately

Pumpkin Cranberry Coffee Cake with Cinnamon Streusel

Pumpkin Cranberry Coffee Cake with Cinnamon Streusel | Some the WiserI can’t make it through an October without getting pulled into the pumpkin vortex. Impossible. So here it is, the first pumpkin obsession of the season: Pumpkin Cranberry Coffee Cake with Cinnamon Streusel. Sweet streusel, tart cranberries, tender moist pumpkin . . . I didn’t stand a chance.

And since I perfected this delicious seasonal coffee cake, it’s been all pumpkin all the time around here!

Pumpkin Cranberry Coffee Cake with Cinnamon Streusel | Some the WiserThis month is turning out to be one of the busiest for me. I’ve been feeling overwhelmed with all that needs to be done as it feels like the days are only getting shorter. Balance, obviously something I haven’t yet reached, is the goal, but these days it’s feeling elusive.

I picked up the book 168 Hours: You Have More Time Than You Think, and while it may contain some very helpful answers to my problems, I, ahem, haven’t found the time to read it yet. Well then.

Pumpkin Cranberry Coffee Cake with Cinnamon Streusel | Some the WiserBut when I did find a few extra minutes to sit down this week and contemplate the fate of the universe for a moment, I was glad I had a slice of this Pumpkin Cranberry Coffee Cake to keep me company. Cheers to the Pumpkin Season, it’s my favorite.

Pumpkin Cranberry Coffee Cake

Pumpkin Cranberry Coffee Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Streusel Ingredients

  • 1/2 cup sugar
  • 1 cup unbleached all-purpose flour
  • 8 tablespoons butter, softened
  • pinch of salt
  • 1/2 teaspoon ground cinnamon

Cake Ingredients

  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1/4 cup plain Greek yogurt, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • pinch of ground nutmeg
  • pinch of ground cloves
  • 2 cups fresh cranberries

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease two 8 inch round cake pans.
  2. Prepare streusel: In a medium bowl, whisk together the dry streusel ingredients. With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble.
  3. Prepare cake: In a medium bowl, cream together the butter and sugar until fluffy. Add eggs, being careful to beat after the addition of each egg. Beat in pumpkin, yogurt, and vanilla.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and spices. Stir flour mixture into the wet batter until just combined – be careful not to over mix.
  5. Gently fold the cranberries into the batter. Pour into prepared pan(s) and spread evenly. Top with streusel until batter is completely covered. Bake for approximately 30 minutes, or until toothpick inserted in center comes out clean. Cool for at least 15 minutes before cutting and serving.
© Some the Wiser

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Comments

  1. Hi Allison,
    this looks great. I was in the kitchen too today. Baking some vegan goodies, but my pictures came out awful:(. So presently my camera and I aren’t on speaking terms. Glad I’ve got your pictures to drool over instead.
    All the best šŸ™‚
    Kimberly

    Reply

    • I hate when that happens! Heaven knows I’ve taken loads of bad pictures before! Here’s to better luck next time . . . at least the food you made was probably still delicious, despite the photos, which is hopefully some consolation, right? Thanks for stopping by here Kimberly!

      Reply

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