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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

5.3 from 23 reviews

This Pumpkin Coffee Cake is a moist and flavorful autumn treat featuring spiced pumpkin batter topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or a cozy snack with coffee, this easy-to-make cake combines warm spices, pumpkin puree, and optional nuts for texture. The streusel topping adds a delightful sugary crunch that complements the tender crumb of the cake.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter, softened
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup pecans or walnuts, chopped (optional)

Streusel Topping

  • ¾ cup all-purpose flour
  • ½ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted

Instructions

  1. Preheat Your Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking and ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. This ensures even distribution of the spices and leavening agents throughout the batter.
  3. Cream Butter and Sugars: In another bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step helps to incorporate air, providing a tender texture to the cake.
  4. Add Pumpkin: Mix in the pumpkin puree until fully incorporated, creating a smooth and rich batter base.
  5. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to ensure even blending. Then stir in the vanilla extract for flavor enhancement.
  6. Combine Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, mixing until just combined. Be careful not to overmix as this can make the cake dense instead of tender.
  7. Optional Nuts: Gently fold in the chopped pecans or walnuts if using. This adds a nice crunch and complementary flavor to the cake.
  8. Prepare Streusel Topping: In a separate small bowl, mix together the flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly, creating the streusel topping.
  9. Assemble in Pan: Pour the cake batter evenly into the prepared baking pan. Sprinkle the streusel topping generously over the batter, covering the surface.
  10. Bake: Place the pan in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
  11. Cool: Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely or serve warm as desired.

Notes

  • You can substitute walnuts for pecans or omit nuts entirely if preferred or for nut-free needs.
  • For a richer flavor, use homemade pumpkin puree or canned pumpkin puree labeled 100% pumpkin.
  • Make sure not to overmix the batter once dry ingredients are added to maintain a light texture.
  • This cake is delicious served slightly warm with a cup of coffee or tea.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to one week.
  • To reheat, warm slices in the microwave for 15-20 seconds.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.

Nutrition

Keywords: pumpkin coffee cake, pumpkin cake, coffee cake, autumn dessert, fall recipe, streusel topping, spiced cake

Find it online: https://tastemadebyclara.com/pumpkin-coffee-cake-recipe/