Pumpkin Coffee Cake Recipe
The Pumpkin Coffee Cake Recipe is a delightful treat that perfectly captures the essence of fall. With its warm spices and rich pumpkin flavor, this cake is ideal for cozy gatherings, brunches, or simply enjoying with a cup of coffee. Its unique combination of moist cake and crunchy streusel topping will leave everyone asking for seconds. Plus, it’s easy to make, making it a favorite for both novice and experienced bakers.
Why You’ll Love This Recipe
- Rich Flavor: The blend of pumpkin puree and warm spices creates a deliciously comforting taste.
- Easy to Prepare: With straightforward steps, this recipe is simple enough for anyone to tackle.
- Versatile Serving: Perfect for breakfast, dessert, or any special occasion.
- Crowd-Pleaser: Ideal for sharing at parties or family gatherings; everyone loves a slice!
- Make Ahead: This cake stays fresh and tasty for days, making it great for meal prep.
Tools and Preparation
Before you start baking your Pumpkin Coffee Cake, gather your tools. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- 9×13 inch cake pan
- Mixing bowls
- Whisk
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Importance of Each Tool
- Cake Pan: A sturdy pan ensures even baking and helps achieve the perfect texture.
- Mixer: An electric mixer saves time and effort when creaming butter or mixing batter.
- Spatula: A rubber spatula helps in folding ingredients gently without overmixing.
Ingredients
For the Streusel Topping
- 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 Batter
- 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)
- (15 oz) can pumpkin puree (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil (I use light-flavor olive oil)
- 1 tablespoon vanilla extract
For the Icing
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if all you have is table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
How to Make Pumpkin Coffee Cake Recipe
Step 1: Preheat the Oven
Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
Step 2: Make the Streusel
In a large bowl:
Whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
Melt 1 cup butter in a medium bowl in the microwave. Pour into the larger bowl and stir until combined.
Step 3: Prepare the Cake Batter
In another large bowl:
Whisk together 2 & 1/4 cups flour, 1 & 1/2 cups granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
Chop 1/2 cup softened butter into chunks. Add it to the flour mixture.
Step 4: Incorporate Pumpkin Puree
Open your can of pumpkin puree:
Scoop half into the bowl with flour and butter. Use an electric mixer to blend until well combined.
Step 5: Combine Wet Ingredients
In the same medium bowl used earlier:
Add remaining pumpkin puree along with eggs, vegetable oil, and vanilla extract. Whisk until well blended.
Step 6: Mix Together
Add egg mixture to flour mixture in three additions:
Beat for about 20 seconds after each addition until fully incorporated.
Step 7: Layer the Cake
Spread half of the batter into your prepared pan:
Sprinkle with half of the streusel topping evenly over the top.
Step 8: Repeat Layers
Spread another layer of batter on top followed by more streusel:
Continue layering until all ingredients are used up.
Step 9: Bake
Bake in preheated oven for about:
First bake for about 35 minutes.
Step 10: Final Streusel Addition
Quickly sprinkle remaining streusel on top after removing from oven:
Bake again for another 10–15 minutes until fully cooked through.
Step 11: Cool and Ice
Allow cooling on a wire rack before icing:
Beat icing ingredients together until smooth. Drizzle over cooled cake before serving.
Enjoy this delicious Pumpkin Coffee Cake Recipe warm or at room temperature!
How to Serve Pumpkin Coffee Cake Recipe
Pumpkin coffee cake is a delightful treat that can be enjoyed in many ways. Whether it’s for breakfast, afternoon tea, or dessert, serving this cake can be versatile and fun.
With a Cup of Coffee
- Pair it with freshly brewed coffee for a cozy morning treat.
- A rich espresso complements the pumpkin flavor beautifully.
Topped with Whipped Cream
- Serve slices with a dollop of whipped cream for added richness.
- Use flavored whipped cream like cinnamon or vanilla for extra flair.
Drizzled with Icing
- The icing adds sweetness and makes each slice more indulgent.
- Drizzle over individual servings for a personalized touch.
Accompanied by Ice Cream
- Serve warm slices with a scoop of vanilla ice cream for a delicious contrast.
- Experiment with flavors like caramel or pumpkin spice ice cream to enhance the experience.
With Fresh Fruit
- Pair the cake with seasonal fruits like pears or apples for freshness.
- A fruit salad on the side adds color and nutrition to your plate.
How to Perfect Pumpkin Coffee Cake Recipe
To ensure your pumpkin coffee cake turns out perfectly every time, follow these simple tips.
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Use fresh ingredients: Fresh baking powder and spices can significantly impact the flavor and texture of your cake. Check expiration dates before using.
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Measure flour correctly: Spoon flour into measuring cups and level it off for accurate measurements. This prevents a dense cake.
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Don’t overmix: Mix just until ingredients are combined. Overmixing can lead to tough cake due to gluten development.
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Check oven temperature: Ovens may vary in temperature. Use an oven thermometer to ensure accuracy for consistent baking results.
Best Side Dishes for Pumpkin Coffee Cake Recipe
Enjoying pumpkin coffee cake can be even better when paired with the right side dishes. Here are some great options:
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Fresh Fruit Salad: A mix of seasonal fruits adds brightness and balances the sweetness of the cake.
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Greek Yogurt: A dollop of plain or flavored Greek yogurt brings tanginess that complements the sweet flavors well.
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Cheese Platter: Include soft cheeses like brie or goat cheese which pair nicely with the spices in the cake.
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Spiced Nuts: Roasted nuts seasoned with cinnamon or nutmeg provide crunch and a savory element alongside the sweet coffee cake.
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Chai Tea: The aromatic spices in chai tea harmonize perfectly with the flavors of pumpkin and spices in your coffee cake.
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Maple Syrup Drizzle: A light drizzle of maple syrup enhances sweetness while adding depth to each bite of cake.
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Caramel Sauce: For those who love extra sweetness, serve warm slices drizzled with homemade caramel sauce.
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Cranberry Sauce: Tart cranberry sauce provides a refreshing contrast that cuts through the richness of the cake, making each bite exciting.
Common Mistakes to Avoid
Baking can be tricky, and it’s easy to make mistakes that affect the final result. Here are some common pitfalls to watch out for when making your Pumpkin Coffee Cake Recipe.
- Incorrect Measurements – Using too much or too little of an ingredient can ruin the texture. Always use a kitchen scale or measuring cups accurately.
- Overmixing the Batter – Mixing too much can lead to a dense cake. Mix just until combined for a light and fluffy result.
- Skipping the Streusel – The streusel adds essential flavor and texture. Don’t skip this step; it’s what makes this recipe special!
- Not Preheating the Oven – Failing to preheat can cause uneven baking. Always ensure your oven is at the right temperature before placing your cake inside.
- Ignoring Baking Time – Each oven is different, so keep an eye on your cake as it bakes. Use a toothpick to check for doneness instead of relying solely on time.
Storage & Reheating Instructions
Refrigerator Storage
- Store covered in an airtight container for up to 3 days.
- Ensure it cools completely before refrigerating to maintain moisture.
Freezing Pumpkin Coffee Cake Recipe
- Wrap tightly in plastic wrap, then place in a freezer-safe bag.
- It will last up to 3 months in the freezer.
Reheating Pumpkin Coffee Cake Recipe
- Oven – Preheat to 350°F (175°C) and warm slices for about 10-15 minutes.
- Microwave – Heat individual slices for 10-20 seconds until warm.
- Stovetop – Place slices in a skillet over low heat, cover, and warm gently.
Frequently Asked Questions
Here are some common questions about the Pumpkin Coffee Cake Recipe that might help clarify any uncertainties.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure it’s cooked and blended until smooth.
How do I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour.
What toppings pair well with Pumpkin Coffee Cake?
Cream cheese frosting or whipped cream adds a delightful touch. You could also top it with nuts or chocolate chips.
How long does this cake stay fresh?
The Pumpkin Coffee Cake stays fresh for about 2-3 days at room temperature or up to a week in the fridge if stored properly.
Can I add nuts or chocolate chips?
Absolutely! Feel free to customize your Pumpkin Coffee Cake by adding walnuts, pecans, or chocolate chips into the batter for extra flavor.
Final Thoughts
This Pumpkin Coffee Cake Recipe is not only delicious but also versatile, perfect for any occasion. Whether enjoyed warm with family or served at gatherings, it is sure to impress. Customize it with your favorite add-ins like nuts or chocolate chips for added flair!
Pumpkin Coffee Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 12 slices 1x
Description
Indulge in the warmth of autumn with this Pumpkin Coffee Cake Recipe, a delightful fusion of rich pumpkin flavor and aromatic spices. This moist cake, topped with a crunchy streusel, is perfect for any cozy gathering, brunch, or as a sweet treat alongside your favorite coffee. Its ease of preparation makes it an ideal choice for both novice bakers and seasoned pros. With each slice, enjoy the comforting taste of fall that will have everyone returning for seconds.
Ingredients
- 3 cups all-purpose flour (for streusel)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
- 2 & 1/4 cups all-purpose flour (for batter)
- 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)
- (15 oz) can pumpkin puree (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil (I use light-flavor olive oil)
- 1 tablespoon vanilla extract
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if all you have is table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F and grease a 9×13 inch pan.
- In one bowl, mix flour, sugars, salt, and spices for the streusel; add melted butter.
- In another bowl, combine flour, sugar, baking powder, baking soda, spices, and butter chunks for batter; blend in half the pumpkin puree.
- Combine remaining pumpkin puree with eggs, oil, and vanilla; then mix into dry ingredients.
- Alternate layering batter and streusel in the pan; bake for about 35 minutes.
- Add remaining streusel on top and bake another 10–15 minutes until cooked through.
- Cool on a wire rack before icing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
