Irresistible Pumpkin Coffee Cake Recipe for Fall Bliss
The Secret to the Ultimate Pumpkin Coffee Cake Recipe
There’s something magical about a warm slice of pumpkin coffee cake, especially when the rich, spiced flavors fill your kitchen with the aroma of fall. This Pumpkin Coffee Cake Recipe is not just any dessert; it’s a celebration of autumn wrapped in a deliciously moist cake topped with a crunchy streusel. Whether paired with your morning coffee or enjoyed as an afternoon treat, this cake is sure to become a favorite in your home.
Why You’ll Love This Pumpkin Coffee Cake Recipe
– It’s incredibly moist and tender thanks to the pumpkin puree.
– The streusel topping adds a delightful crunch that perfectly contrasts the soft cake.
– Easy to prepare with simple ingredients you likely already have on hand.
– Perfect for sharing at gatherings, making it an instant crowd-pleaser.
– Versatile enough to be enjoyed year-round, not just in the fall!
Preparation Phase & Tools to Use
To create this delectable coffee cake, you’ll need some essential tools.
– 9×13 inch cake pan: Ideal for baking and serving this luscious cake.
– Mixing bowls: For combining ingredients and mixing batter seamlessly.
– Whisk: Essential for blending dry and wet ingredients smoothly.
– Electric mixer or stand mixer: Makes beating the batter quick and easy.
– Rubber spatula: Great for scraping down sides of bowls and folding ingredients together.
Preparation Tips
To ensure your pumpkin coffee cake turns out perfectly every time, remember these tips: use room temperature eggs for better mixing, don’t overmix the batter after adding the wet ingredients, and keep an eye on baking time since ovens can vary.
Ingredients for this Pumpkin Coffee Cake Recipe
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
– 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 (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
Pumpkin Coffee Cake Recipe
Ah, fall! The time of year when the air turns crisp, leaves start to change, and we all crave cozy flavors. One of my absolute favorites is a slice of homemade pumpkin coffee cake. This delightful treat is perfect for your morning coffee or as a sweet afternoon snack. With its warm spices and a crumbly streusel topping, it’s bound to become a beloved recipe in your home too. Let’s dive into this delicious pumpkin coffee cake recipe!
Step-by-Step Instructions
Step 1: Preheat Your Oven and Prepare the Pan
First things first, preheat your oven to 350 degrees F. While that’s warming up, grab your trusty 9×13 inch cake pan and grease it with a non-stick spray or rub it down with some butter. This step is crucial to ensure our lovely cake comes out easily once baked.
Step 2: Make the Streusel Topping
In a large bowl, whisk together the dry ingredients for the streusel: 3 cups of flour, 1 cup of packed brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of kosher salt, 1 tablespoon each of cinnamon and pumpkin pie spice. Then, melt 1 cup of butter in the microwave until it’s just melted (but not bubbling). Pour this melted butter into your dry mixture and stir until you achieve a texture that resembles wet sand with some chunky bits. Set this aside while we work on the cake batter.
Step 3: Prepare the Cake Batter
In another large bowl or using a stand mixer, combine 2 and 1/4 cups of flour, 1 and 1/2 cups of granulated sugar, along with 1 tablespoon baking powder, 3/4 teaspoon baking soda, and the remaining spices – that means another tablespoon of pumpkin pie spice and a teaspoon of cinnamon. Now chop up your cool but softened butter (1/2 cup) into small chunks and toss it into this flour mixture.
Step 4: Add in the Pumpkin
Time to bring in our star ingredient! Open up that can of pumpkin puree (not pie filling) and add about half to your flour mixture. Using either a paddle attachment or electric beaters, blend everything together until the mixture forms a ball. If it seems too dry, don’t hesitate to add more pumpkin puree by the spoonful until it’s just right.
Step 5: Mix in the Wet Ingredients
In the same medium bowl where you melted butter earlier, dump in all remaining pumpkin from the can along with four eggs, 1/4 cup vegetable oil (feel free to use light-flavor olive oil), and a tablespoon of vanilla extract. Whisk these wet ingredients together until they are fully combined – this will add moisture and flavor to our cake.
Step 6: Combine Wet and Dry Mixtures
Add your egg mixture into the flour mixture in three additions. After each addition, beat for about 20 seconds before adding more. Once everything is mixed in, continue beating for an additional minute to ensure our batter is light and fluffy.
Step 7: Layering Your Cake
Grab your prepared cake pan again! Spread half (about two cups) of your batter evenly at the bottom. Next up is our streusel; sprinkle one cup over this layer—don’t be shy! Spread another two cups of batter over this layer gently. Top off with another cup of streusel before finishing with any remaining batter followed by an even layer of streusel on top.
Notes
This pumpkin coffee cake recipe is incredibly versatile! Feel free to swap out or add in different spices according to your preferences—nutmeg or ginger would work beautifully here too! You can also play around with mix-ins like nuts or chocolate chips for an extra treat. If you’re looking for added moisture or richness, consider incorporating some Greek yogurt or sour cream as well.
Watch Out for These Mistakes While Cooking
– Using cold ingredients can lead to uneven mixing.
– Overmixing can result in a tough cake.
– Not measuring flour correctly might affect texture.
– Forgetting to check if your baking powder is fresh can lead to dense results.
Storage Instructions
Once your leftover pumpkin coffee cake has cooled completely, store it covered at room temperature for about two to three days. For longer storage, pop it in the fridge where it will last for about five days. If you want to freeze slices for later enjoyment, wrap them tightly in plastic wrap followed by aluminum foil—this way they’ll stay fresh!
Estimated Nutrition
– Calories: 553 kcal
– Protein: 6 g
– Fat: 29 g
– Carbs: 68 g
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure you cook down fresh pumpkin until it’s soft and puree it well before using it in place of canned puree.
What if I don’t have vegetable oil?
You can substitute vegetable oil with melted coconut oil or even unsweetened applesauce for a healthier twist!
How do I know when my cake is done baking?
Your cake will be ready when it’s golden brown on top and a toothpick inserted into the center comes out clean without wet batter sticking to it.
Conclusion
I hope you’re feeling inspired to whip up this scrumptious pumpkin coffee cake recipe soon! It’s such a heartwarming treat that brings friends and family together over coffee or tea. Don’t forget to share your experience or any tweaks you made—I’d love to hear how yours turns out! Happy baking!
Pumpkin Coffee Cake
Ingredients
Method
- Preheat your oven to 350 degrees F and grease a 9x13 inch cake pan.
- In a large bowl, whisk together the dry ingredients for the streusel and then mix in melted butter.
- In another bowl, combine the dry ingredients for the cake and add softened butter, mixing until crumbly.
- Add half of the pumpkin puree to the flour mixture and blend until it forms a ball.
- In a separate bowl, whisk together the remaining pumpkin, eggs, oil, and vanilla.
- Combine the wet and dry mixtures, mixing in three additions until light and fluffy.
- Layer the batter and streusel in the prepared pan, finishing with a layer of streusel on top.
