Delicious Pumpkin Coffee Cake
Pumpkin Coffee Cake Recipe
Are you looking for a delicious yet simple dessert that perfectly complements your morning coffee? The Pumpkin Coffee Cake is an excellent choice! This recipe combines the warm flavors of pumpkin, cinnamon, and nutmeg, making it an ideal treat for any fall gathering or a cozy morning with loved ones. The fluffy cake, topped with a crunchy streusel, is sure to satisfy your sweet tooth while filling your kitchen with the irresistible aroma of autumn spices.
Why Make This Recipe
This Pumpkin Coffee Cake Recipe stands out for several reasons. First, it’s incredibly moist and flavorful thanks to the pumpkin puree and a blend of spices. The streusel topping adds an amazing texture and sweetness that takes the cake to the next level. Additionally, it’s easy to prepare and can be enjoyed warm or at room temperature, making it versatile for all occasions. Whether it’s a brunch, family gathering, or simply a treat for yourself, this cake will be a hit!
How to Make Pumpkin Coffee Cake Recipe
Follow this step-by-step guide to create your very own Pumpkin Coffee Cake. With just a few simple ingredients and easy-to-follow instructions, you’ll be enjoying this tasty dessert in no time!
Ingredients
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For the Streusel:
- 3 cups all-purpose flour (spooned and leveled)
- 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 (2 sticks, melted)
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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 (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (divided)
- 4 large eggs
- 1/4 cup vegetable oil (or light-flavor olive oil)
- 1 tablespoon vanilla extract
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For the Icing:
- 1/4 cup butter (very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Directions
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Preheat your oven to 350°F and grease a 9×13 inch cake pan with nonstick spray or butter.
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Make the Streusel: In a large bowl, whisk together 3 cups of flour, 1 cup of brown sugar, 1/2 cup of 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 in the fridge.
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For the Cake: In a mixing bowl, combine 2 & 1/4 cups flour, 1 & 1/2 cups sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
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Add 1/2 cup of chopped butter to the flour mixture and blend until crumbly. Mix in about half of the pumpkin puree until fully combined.
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In the same bowl used for the butter, whisk the remaining pumpkin, eggs, oil, and vanilla until smooth. Gradually add this to the flour mixture in three additions.
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Spread 2 cups of batter in the prepared pan and top with 1 cup of streusel. Add another layer of 2 cups batter, then another cup of streusel. Finish with the rest of the batter and the remaining streusel.
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Bake at 350°F for 35 minutes. Quickly sprinkle the rest of the streusel on top and bake for an additional 10-15 minutes. The cake is done when a toothpick comes out clean.
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Let the cake cool for 15-20 minutes.
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Make the Icing: Beat the butter until smooth. Add vanilla, salt, milk, and powdered sugar; mix until silky.
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Drizzle the icing over the cake, either all at once or on individual servings.
How to Serve Pumpkin Coffee Cake Recipe
Serve slices of Pumpkin Coffee Cake warm, drizzled with icing. It pairs beautifully with a hot cup of coffee or tea. For an extra indulgent experience, consider topping it with whipped cream or a scoop of vanilla ice cream.
How to Store Pumpkin Coffee Cake Recipe
This coffee cake can be stored on the counter for 2-3 days in an airtight container. After that, refrigerate to maintain its freshness. To enjoy it warm, simply reheat individual servings in the microwave for 10-20 seconds.
Tips to Make Pumpkin Coffee Cake Recipe
- Ensure your ingredients, especially butter and eggs, are at room temperature for seamless mixing.
- Don’t overmix the batter; just combine until moist to ensure a fluffy cake.
- Feel free to add nuts or chocolate chips to the batter or streusel for a unique twist.
Variations
You can substitute some of the all-purpose flour with whole wheat flour for added nutrition. For a spice twist, try adding ginger or nutmeg in the batter. Consider adding chocolate or caramel drizzle to the icing for extra sweetness.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, just make sure it is smooth and well-cooked.
2. How can I make my Pumpkin Coffee Cake gluten-free?
Use a gluten-free all-purpose flour blend as a substitute for regular flour.
3. Can I freeze the Pumpkin Coffee Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw it in the refrigerator before serving.
Now, you have the perfect guide to craft a delicious Pumpkin Coffee Cake that will wow your family and friends! Give it a try and enjoy every bite.
Pumpkin Coffee Cake
Ingredients
For the Streusel
- 3 cups all-purpose flour (spooned and leveled)
- 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 (2 sticks, 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 (1 stick, softened but still cool)
- 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 (very soft)
- 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°F and grease a 9x13 inch cake pan with nonstick spray or butter.
- Make the Streusel: In a large bowl, whisk together the streusel ingredients and melt the butter. Stir into the flour mixture until it resembles wet sand. Set aside in the fridge.
- For the Cake: In a mixing bowl, combine the cake dry ingredients. Add chopped butter and blend until crumbly, then mix in half of the pumpkin puree until fully combined.
- In the same bowl used for the butter, whisk the remaining pumpkin, eggs, oil, and vanilla until smooth. Gradually add this to the flour mixture in three additions.
- Spread 2 cups of batter in the prepared pan and top with 1 cup of streusel. Add another layer of 2 cups batter, then another cup of streusel. Finish with the rest of the batter and remaining streusel.
Baking
- Bake at 350°F for 35 minutes. Quickly sprinkle the rest of the streusel on top and bake for an additional 10-15 minutes until a toothpick comes out clean.
- Let the cake cool for 15-20 minutes.
Icing
- Beat the soft butter until smooth. Add vanilla, salt, milk, and powdered sugar; mix until silky.
- Drizzle the icing over the cake, either all at once or on individual servings.
