Introduction to Pumpkin Coffee Cake
What is Pumpkin Coffee Cake and why is it a fall favorite?
Pumpkin Coffee Cake is a delightfully moist and warmly spiced treat that perfectly captures the essence of autumn. Combining the rich flavors of pumpkin puree with warm spices like cinnamon and nutmeg, this cake is more than just a breakfast option; it’s a cozy indulgence that pairs beautifully with your favorite warm beverage.
What makes this cake stand out during the fall season? For many, it not only offers that nostalgic taste reminiscent of Thanksgiving pies but also brings a sense of comfort on chilly mornings. The buttery, crumbly streusel topping adds a delightful crunch, making each bite a textural treat. Plus, the vibrant orange hue from the pumpkin reminds us of the colorful foliage outside.
If you're a fan of pumpkin-flavored goodies, consider exploring the nutritional benefits. Pumpkin is rich in vitamins and antioxidants, making this cake a surprisingly wholesome indulgence. In fact, one cup of pumpkin provides a hefty dose of vitamin A, which supports vision and immune function.
So, as the leaves turn and the days get shorter, why not embrace the fall spirit with a slice of homemade Pumpkin Coffee Cake? It’s the perfect way to celebrate the season while savoring the rich flavors that autumn brings. For the full recipe, continue reading and get ready to indulge!
Ingredients for Pumpkin Coffee Cake
When you're ready to whip up a delicious Pumpkin Coffee Cake, gathering the right ingredients is key to success. Here’s a breakdown to make it easy for you!
For the streusel
- 3 cups all-purpose flour, spooned and leveled
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks), melted
This rich streusel adds that delightful crunch and spice to every bite of your cake.
For the cake
- 2 & ¼ cups all-purpose flour
- 1 & ½ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup butter (1 stick), softened but still cool
- 1 (15-oz) can pumpkin puree (divided)
- 4 large eggs
- ¼ cup vegetable oil (light-flavor olive oil works well)
- 1 tablespoon vanilla extract
With these ingredients, the Pumpkin Coffee Cake will be fluffy and flavorful!
For the icing
- ¼ cup butter (half stick), very soft
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt (reduce if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
A sweet drizzle of icing ties everything together, creating a lovely finish to your cake.
Gather these ingredients, and you’ll be well on your way to creating a warm, inviting treat perfect for any gathering or cozy night in! Looking for more dessert ideas? Check out this article on baking tips for inspiration.
Step-by-step Preparation of Pumpkin Coffee Cake
Preheat and Prepare the Pan
To start your Pumpkin Coffee Cake adventure, the first step is to preheat your oven to 350°F (175°C). While it heats up, prepare a 9x13-inch cake pan by greasing it with nonstick spray or a generous rub of butter. This not only prevents sticking but also gives the edges a lovely golden crust that contrasts perfectly with the moist cake.
Make the Streusel
Let’s create that delicious streusel topping! In a large mixing bowl, whisk together:
- 3 cups all-purpose flour,
- 1 cup packed brown sugar,
- ½ cup granulated sugar,
- 1 teaspoon kosher salt,
- 1 tablespoon cinnamon, and
- 1 tablespoon pumpkin pie spice.
Next, melt 1 cup of butter in a microwave-safe bowl and pour it over the dry ingredients. Stir until the mixture resembles wet sand with some chunky bits. Don’t worry about making it smooth—those chunks will create delightful pockets of flavor in the cake. After mixing, set it aside (and if you have space, pop it in the fridge to keep it cool).
Mix the Dry Ingredients for the Cake
Now for the cake! In a clean mixing bowl or a stand mixer, combine:
- 2 and ¼ cups all-purpose flour,
- 1 and ½ cups granulated sugar,
- 1 tablespoon baking powder,
- ¾ teaspoon baking soda,
- ¾ teaspoon kosher salt,
- 1 tablespoon pumpkin pie spice, and
- 1 teaspoon cinnamon.
This blend will form the flavorful base of your Pumpkin Coffee Cake.
Add Butter and Pumpkin to the Dry Mix
Chop ½ cup of your softened butter into chunks, adding it to the dry mix. Grab your can of pumpkin puree—scoop about half the can (approximately 1 cup) into this bowl as well. Using a paddle attachment or electric beaters, blend these ingredients together until they form a cohesive dough. Don’t fret if it looks a bit shaggy at this point; this is just the beginning.
Prepare the Egg Mixture
In that same bowl where you melted your butter, add the remaining pumpkin puree. Whisk in:
- 4 large eggs,
- ¼ cup vegetable oil,
- 1 tablespoon vanilla extract.
Mix until well combined—this creates a rich, moist batter that will perfectly complement the spices.
Combine Everything
Now, it’s time to bring everything together! Slowly add the egg mixture to the dry mix in three parts, beating for about 20 seconds after each addition. Once all added, beat for an additional minute until the batter is light and fluffy.
Layer the Cake and Streusel
Spread about 2 cups of the cake batter into the prepared pan and sprinkle 1 cup of streusel evenly over it. Repeat this process by adding another 2 cups of batter, topping it again with streusel, and finishing with another layer of batter. Don’t forget—leave some streusel aside to sprinkle on top later!
Bake and Cool
Now for the exciting part—bake your cake in the preheated oven for 35 minutes. After that, quickly sprinkle any remaining streusel over the top, then return it to the oven for an additional 10-15 minutes. To check for doneness, poke it with a toothpick; it should come out clean.
Once baked, let your cake cool on a wire rack for at least 15-20 minutes. This cooling time will allow the flavors to settle and make for easier slicing!
Prepare the Icing
While your cake cools, whip up the icing. In a medium bowl, beat ¼ cup of very soft butter until smooth. Stir in:
- 1 teaspoon vanilla extract,
- ½ teaspoon kosher salt,
- 3 tablespoons milk, and
- 2 cups powdered sugar.
Mix until it’s creamy and smooth, adjusting the milk as needed to achieve your desired consistency.
Drizzle Icing Over the Cake
Finally, it’s time to add that finishing touch! Drizzle your smooth icing over the cooled Pumpkin Coffee Cake. You can go for a generous blanket of icing across the entire cake or drizzle individual slices—whatever floats your boat!
Enjoy!
Your Pumpkin Coffee Cake is complete and ready for a cozy gathering with friends or a quiet evening at home. For an extra treat, warming individual servings in the microwave for a few seconds can evoke the comforting smells of autumn. Enjoy every delightful bite!
For more inspiration, consider exploring these links for additional baking tips and tricks: Allrecipes and Serious Eats Baking.
Variations on Pumpkin Coffee Cake
Pumpkin Spice Latte Cake
For a delightful twist on the classic Pumpkin Coffee Cake, try whipping up a Pumpkin Spice Latte Cake. Infuse your batter with freshly brewed espresso and a splash of vanilla extract to capture that beloved café flavor. Top it off with a creamy coffee glaze for an extra indulgent treat that pairs perfectly with your morning cup of joe. This variation combines the warm spices of traditional pumpkin cake with the rich notes of coffee, making it an inviting choice for brunch or dessert.
Gluten-Free Pumpkin Coffee Cake
If you’re looking for a gluten-free alternative without sacrificing flavor, consider a Gluten-Free Pumpkin Coffee Cake. Simply replace the all-purpose flour with a gluten-free blend and add a bit of xanthan gum to help achieve that delightful texture. This variation remains moist and flavorful, allowing everyone to enjoy a slice (or two) without worry. Consider topping it with crushed pecans or walnuts for added crunch and a nutty flavor. Want to know more? Check out gluten-free baking tips on King Arthur Baking.
Whichever variation you choose, your Pumpkin Coffee Cake experience will surely leave a lasting impression on all who taste it!
Baking Tips and Notes for Pumpkin Coffee Cake
When baking your Pumpkin Coffee Cake, a few helpful tips can enhance your experience and outcome:
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Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to help create a light and fluffy cake. Cold ingredients can lead to a denser texture.
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Sifting Flour: Sifting your flour can aerate it and prevent lumps, resulting in a more tender crumb.
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Don't Overmix: Be gentle when combining the wet and dry ingredients. Overmixing can result in a tough cake. A few lumps are perfectly fine.
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Streusel Storage: Don’t hesitate to store any leftover streusel in the fridge for future use. It can make a delightful topping for ice cream or yogurt!
For more tips on avoiding common baking pitfalls, check out BBC Good Food or America's Test Kitchen for insights from fellow bakers.
Serving Suggestions for Pumpkin Coffee Cake
Serving Pumpkin Coffee Cake is an opportunity for creativity and sharing delightful moments with friends and family. Here are some thoughtful suggestions to elevate your coffee cake experience:
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Beverage Pairings: This cake pairs beautifully with a warm cup of coffee, chai tea, or even a spiced apple cider. The warm beverages complement the cake's cozy flavors.
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Toppings Galore: Try adding a dollop of whipped cream or a scoop of vanilla ice cream on top for extra indulgence. A sprinkle of nuts or chocolate chips can also add a lovely crunch!
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Brunch Star: Consider serving this cake at your next brunch gathering. Its inviting aroma and delicious taste will surely impress your guests.
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Dessert Delight: Enjoy it as a dessert after dinner, perhaps with a light drizzle of the icing to finish.
With these ideas, your Pumpkin Coffee Cake will be the star of any gathering! Interested in more fall-inspired recipes? Check out this guide on seasonal ingredients for baking.
Time Breakdown for Pumpkin Coffee Cake
Preparation time
Get ready to embrace fall flavors! The preparation for your Pumpkin Coffee Cake takes around 20-25 minutes. This includes gathering your ingredients and mixing the batter.
Baking time
Once you're ready, pop it in the oven for approximately 45-50 minutes. You'll want to check for that perfect golden-brown crust!
Total time
From start to finish, expect about 1 hour and 15 minutes for your delicious Pumpkin Coffee Cake, including some cooling time before you slice in. Perfect for a cozy gathering!
For more baking tips, check out this helpful baking guide to elevate your cake-making skills!
Nutritional Facts for Pumpkin Coffee Cake
Calories
Each slice of this delicious Pumpkin Coffee Cake offers around 553 calories. Perfect for an indulgent treat without overindulging!
Protein
You can enjoy a modest boost of 6 grams of protein per serving, primarily from the eggs and dairy used. It’s a great way to make your afternoon coffee pick-me-up a bit heartier.
Sugar
With approximately 35 grams of sugar, this cake is pleasantly sweet. Pair it with your favorite beverage for a delightful pairing that's both cozy and satisfying.
For more insightful details on the nutritional aspects of baked goods, check out resources from the USDA Nutrition Toolbox or Healthline. This way, you can indulge in your favorite recipes while staying informed about what you're consuming.
FAQs about Pumpkin Coffee Cake
Can I make this pumpkin coffee cake ahead of time?
Absolutely! Pumpkin coffee cake is perfect for prepping in advance. You can make the batter and assemble the cake the night before, then store it in the fridge. Bake it fresh in the morning for an aromatic, warm treat, or simply bake it ahead and enjoy the leftovers for up to three days!
What can I substitute for pumpkin puree?
If you’re in a pinch, you can use unsweetened applesauce or mashed banana as alternatives to pumpkin puree. Keep in mind, though, that these substitutes will alter the flavor and texture slightly. For a richer taste, you may try using butternut squash puree instead.
How do I store leftover pumpkin coffee cake?
To keep your delicious pumpkin coffee cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for about 2-3 days, or you can move it to the refrigerator if you want it to last a bit longer. For best results, warm it slightly in the microwave before serving!
Conclusion on Pumpkin Coffee Cake
In conclusion, Pumpkin Coffee Cake is a delightful treat that perfectly captures the essence of fall. Its moist, spiced layers combined with a crunchy streusel topping make it an ideal addition to a morning coffee or an afternoon get-together. Share this recipe with friends and savor the cozy flavors together. Enjoy!
Pumpkin Coffee Cake: The Best Indulgent Treat for Fall Mornings
Equipment
- 9×13 inch cake pan
- Large Bowl
- medium bowl
- whisk
- electric mixer
- spatula
Ingredients
For the streusel
- 3 cups all purpose flour spooned and leveled
- 1 cup brown sugar packed
- ½ 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 ¼ cups all purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup butter 1 stick, softened but still cool
- 1 can pumpkin puree 15-oz, NOT pumpkin pie filling (divided)
- 4 large eggs
- ¼ cup vegetable oil I use light-flavor olive oil
- 1 tablespoon vanilla extract
For the icing
- ¼ cup butter half stick, very soft
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt use less if all you have is table salt
- 3 tablespoons milk more to taste
- 2 cups powdered sugar
Instructions
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, ½ 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 the butter into the flour. (save the bowl)
- In a large bowl or stand mixer, whisk together 2 and ¼ cups flour, 1 and ½ cups granulated sugar, 1 tablespoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
- Chop ½ cup softened butter into chunks. Add the chopped butter to the flour mixture.
- Use a spatula to scoop half the can of pumpkin puree and add it to the flour and butter, then blend.
- In the same medium bowl that you melted butter in, add all the remaining pumpkin from the can. Whisk in 4 eggs, ¼ cup vegetable oil, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
- Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one.
- Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top.
- Spread another 2 cups batter on top, then add another 1 cup streusel on top, and the rest of the batter.
- Spread another 2 cups of streusel on top of the cake. Bake the cake at 350 for 35 minutes.
- Remove the cake from the oven and sprinkle all the remaining streusel on top. Bake for another 10-15 minutes.
- Let the cake cool on a wire rack for at least 15-20 minutes before cutting into it.
- Make the icing: In a medium bowl, beat ¼ cup butter until smooth, then add 1 teaspoon vanilla, ½ teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until very smooth.
- Drizzle the icing over the cake.
- The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds.
- This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
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