Pumpkin Cranberry Coffee Cake
Prep time: 
Cook time: 
Total time: 
Streusel Ingredients
  • ½ cup sugar
  • 1 cup unbleached all-purpose flour
  • 8 tablespoons butter, softened
  • pinch of salt
  • ½ teaspoon ground cinnamon
Cake Ingredients
  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • ¼ cup plain Greek yogurt, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ 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
  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.
Recipe by Some the Wiser at https://somethewiser.com/2014/10/pumpkin-cranberry-coffee-cake.html