Pumpkin streusel coffee cake from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More (page 140) by Yossy Arefi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thefritschkitchen on October 20, 2025

    I am a big fan of this recipe variation. I did not find it dry, but I did not double the batch. I used homemade pumpkin puree and subbed in 1 Tbsp of Burlap and Barrel's pumpkin pie spice instead of the individual spices. Also omitted the orange zest - it was fantastic. Spicy, not too sweet, and the crumb adds good texture to the soft crumb of the cake. Would definitely make again

  • Melissa_427 on November 08, 2024

    This cake was really dry. I've reread the recipe multiple times trying to figure out if I missed something but I think I did it all. It maybe the combo of doubling the batch AND swapping pumpkin, not sure. I was putting this together on election night in the US so there's a good chance I didn't actually double the ingredients that bring moisture, so who knows. I'll definitely give it a go again, probably the applesauce version and not doubled, just to get a feel for where I may have gone wrong or if it's just the recipe. Also, I am so hit or miss with getting a struesel topping to work out the way I want it to, and this one didn't do it for me this go too dry.

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