Delicious Pumpkin Coffee Cake Recipe
Pumpkin Coffee Cake Recipe
Introduction
Welcome to the world of autumn flavors with this delightful Pumpkin Coffee Cake Recipe! This moist, spiced cake, topped with a crumbly streusel and drizzled with a sweet glaze, is the perfect treat for your morning coffee or afternoon tea. Made with simple ingredients, this cake combines the warm flavors of pumpkin, cinnamon, and pumpkin pie spice. Whether it’s for a cozy family gathering, a potluck, or just a sweet indulgence at home, this coffee cake will surely satisfy your sweet tooth.
Why Make This Recipe
This Pumpkin Coffee Cake is not only delicious but also comforting and inviting. The spices bring warmth, making it ideal for fall and winter gatherings. It’s easy to prepare, offers a unique flavor profile compared to standard coffee cakes, and is perfect for any occasion. Plus, who can resist the combination of pumpkin and streusel? Serve it warm, and you’ll quickly become everyone’s favorite baker!
How to Make Pumpkin Coffee Cake Recipe
Create your kitchen masterpiece by following this step-by-step guide:
Ingredients
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For the Streusel:
- 3 cups all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter, melted
-
For the Cake:
- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter, softened
- 1 (15-oz) can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil (or light-flavor olive oil)
- 1 tablespoon vanilla extract
-
For the Icing:
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Directions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or butter.
- Make the streusel: In a large bowl, whisk together flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Melt 1 cup of butter and stir it into the flour mixture until it resembles wet sand. Set aside.
- Prepare the cake: In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Add chunks of cooled butter and half a can of pumpkin puree, mixing until fully incorporated.
- In a medium bowl, whisk remaining pumpkin, eggs, oil, and vanilla extract until well blended. Gradually add this mixture to the dry ingredients in three additions, beating for about 20 seconds after each one.
- Spread half of the batter into the prepared cake pan and sprinkle 1 cup of streusel over the top. Follow with another layer of batter and more streusel.
- Spread the remaining batter on top, finishing with the streusel. Bake for 35 minutes.
- Quickly add any leftover streusel and return to the oven. Bake for another 10-15 minutes, testing with a toothpick for doneness.
- Let the cake cool on a wire rack before icing it.
- Make the icing: Beat the butter until smooth, then add vanilla, salt, milk, and powdered sugar. Mix until smooth and drizzle over the cake.
How to Serve Pumpkin Coffee Cake Recipe
Serve slices of this delicious coffee cake warm or at room temperature. For an extra touch, heat individual servings in the microwave for 10-20 seconds. A steaming cup of coffee, tea, or even cider pairs perfectly with this dessert!
How to Store Pumpkin Coffee Cake Recipe
Store the cooled cake covered at room temperature for 2-3 days. For longer shelf life, refrigerate it, where it can last up to a week.
Tips to Make Pumpkin Coffee Cake Recipe
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing.
- Don’t Overmix: Overmixing can make the cake dense. Mix until just combined.
- Extra Moisture: If the batter feels too thick, add a splash more milk or pumpkin puree.
Variations
- Nutty Addition: Add walnuts or pecans to the streusel for added texture.
- Chocolate Chips: Mix in chocolate chips for a decadent twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
FAQs
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Can I use fresh pumpkin instead of canned?
Yes! Just be sure it’s cooked and pureed similar to canned pumpkin. -
What if I don’t have pumpkin pie spice?
You can create your own blend using cinnamon, nutmeg, and allspice. -
Can I freeze this cake?
Yes, wrap it well in plastic wrap and foil, and it can last in the freezer for up to 3 months.
Delight in the warmth of homemade Pumpkin Coffee Cake and share this incredible recipe with friends and family. Enjoy every slice and savor the fall flavors!
Pumpkin Coffee Cake
Ingredients
For the Streusel
- 3 cups all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter, melted
For the Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter, softened
- 1 15-oz can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil (or light-flavor olive oil)
- 1 tablespoon vanilla extract
For the Icing
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan with nonstick spray or butter.
- Make the streusel: In a large bowl, whisk together flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Melt 1 cup of butter and stir it into the flour mixture until it resembles wet sand. Set aside.
- Prepare the cake: In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Add chunks of cooled butter and half a can of pumpkin puree, mixing until fully incorporated.
- In a medium bowl, whisk remaining pumpkin, eggs, oil, and vanilla extract until well blended. Gradually add this mixture to the dry ingredients in three additions, beating for about 20 seconds after each one.
Baking
- Spread half of the batter into the prepared cake pan and sprinkle 1 cup of streusel over the top. Follow with another layer of batter and more streusel.
- Spread the remaining batter on top, finishing with the streusel. Bake for 35 minutes.
- Quickly add any leftover streusel and return to the oven. Bake for another 10-15 minutes, testing with a toothpick for doneness.
- Let the cake cool on a wire rack before icing it.
Icing
- Make the icing: Beat the butter until smooth, then add vanilla, salt, milk, and powdered sugar. Mix until smooth and drizzle over the cake.
