Pumpkin Coffee Cake

Introduction

If you’re looking for a warm, comforting treat that combines the flavors of fall with a hint of indulgence, look no further than this Pumpkin Coffee Cake. It’s the perfect recipe for cozy mornings, family gatherings, or whenever you need a sweet treat with your afternoon coffee. The rich, spiced pumpkin filling swirled throughout the cake adds a depth of flavor, while the crumbly streusel topping brings a delightful texture. Whether you’re an experienced baker or a beginner in the kitchen, this cake is simple to make and guaranteed to impress. The best part? It’s a recipe that will have everyone coming back for seconds, and it makes your kitchen smell like autumn with every bite.

Why You’ll Love This Recipe

What makes this Pumpkin Coffee Cake truly special? Here’s why you’ll be tempted to bake it again and again:

• Comforting and Cozy: This cake embodies all the cozy flavors of fall—spiced pumpkin, warm cinnamon, and a crumbly streusel topping.
• Moist and Flavorful: Thanks to the pumpkin, this cake stays moist and tender, with the perfect balance of sweetness and spice.
• Perfect for Any Occasion: From casual coffee breaks to special gatherings, this cake suits any occasion, making it a go-to recipe.
• Easy to Make: While it may look fancy, this cake comes together easily, even for beginner bakers.
• Versatile: Serve it for breakfast, as a dessert, or a snack—it’s that versatile.
• Make-Ahead Friendly: This coffee cake can be made in advance, making it an excellent choice for busy mornings or preparing for a gathering.
• Irresistible Crumb Topping: The streusel topping is the star, with its buttery, crunchy goodness that perfectly complements the smooth pumpkin filling.

Preparation Time and Cook Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 20 minutes
• Cook Time: 55 minutes
• Cooling Time: 20 minutes
• Servings: 12-16 slices
• Calories per slice: Approximately 300 calories
• Key Nutrients: Fiber: 2g, Fat: 16g, Carbohydrates: 35g, Protein: 4g

Ingredients

Here’s what you’ll need to bake this delicious Pumpkin Coffee Cake:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or regular milk)

For the Streusel Topping:

• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped walnuts or pecans (optional)

Ingredient Highlights

• Pumpkin Puree: The star ingredient! It not only adds incredible flavor but also keeps the cake moist.
• Spices: The cinnamon, nutmeg, and ginger work together to create a warm, comforting spice blend that complements the pumpkin beautifully.
• Buttermilk: Adds a slight tanginess and helps make the cake extra moist and tender.
• Streusel Topping: A rich blend of brown sugar, cinnamon, and butter that creates a crisp, sweet topping, perfect for coffee cake.

Step-by-Step Instructions

Let’s get baking! Follow these simple steps to make your Pumpkin Coffee Cake:

Prepare the Cake Batter

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
4. Add the Eggs and Pumpkin: Add the eggs one at a time, beating well after each addition. Then, stir in the pumpkin puree and vanilla extract until combined.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

Make the Streusel Topping

1. Mix Streusel Ingredients: In a separate bowl, combine the brown sugar, flour, cinnamon, and melted butter. Stir in the chopped nuts if you’re using them. The mixture should be crumbly.

Assemble and Bake the Coffee Cake

1. Layer the Batter: Pour half of the batter into the prepared cake pan, spreading it out evenly with a spatula.
2. Add Streusel: Sprinkle half of the streusel topping over the batter.
3. Add the Remaining Batter: Add the remaining batter on top of the streusel and spread it out evenly.
4. Top with Streusel: Sprinkle the remaining streusel on top of the cake.
5. Bake: Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean (a few crumbs are okay).
6. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How to Serve

This Pumpkin Coffee Cake is perfect for a variety of occasions, and you can serve it in a number of ways:

1. Serve for Breakfast: Pair it with a hot cup of coffee or tea for a cozy breakfast treat.
2. Afternoon Snack: Enjoy a slice with your favorite beverage for a relaxing afternoon pick-me-up.
3. Holiday Dessert: It’s also an excellent choice for holiday gatherings—serve it as a dessert or alongside other autumn treats.
4. Make it a Coffee Bar Favorite: Set up a coffee station and serve slices of this cake alongside flavored syrups and whipped cream for a special treat.
5. Add a Scoop of Ice Cream: For a richer dessert, serve warm slices with a scoop of vanilla ice cream.

Additional Tips

Here are a few tips to ensure your Pumpkin Coffee Cake turns out perfectly:

1. Use Fresh Pumpkin: For the best flavor, use fresh pumpkin puree if possible, though canned works well too.
2. Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until combined.
3. Check for Doneness: Start checking the cake at 50 minutes by inserting a toothpick. If it comes out clean or with a few crumbs, it’s done.
4. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing.
5. Store Properly: If you have leftovers, store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
6. Freezing: You can freeze this cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing.

Recipe Variations

This recipe is incredibly versatile! Here are some fun ways to switch it up:

• Add Chocolate Chips: For a richer flavor, fold in some mini chocolate chips into the batter.
• Pumpkin Spice Latte Version: Add a tablespoon of espresso powder to the batter for a coffee-flavored twist.
• Gluten-Free Option: Use a gluten-free flour blend for a gluten-free version of this cake.
• Add Dried Fruit: Try adding dried cranberries, raisins, or chopped dried apricots for a different texture and flavor.
• Crumble Topping Only: Skip the pumpkin swirl and make a simple streusel-only cake for a more traditional coffee cake flavor.

Freezing and Storage

Here’s how to store your Pumpkin Coffee Cake to maintain its freshness:

• Room Temperature: Keep leftovers in an airtight container at room temperature for up to 3 days.
• Refrigerate: If you prefer, refrigerate the cake to keep it fresher longer. It will last for about a week in the fridge.
• Freezing: To freeze, wrap the cooled cake tightly in plastic wrap, followed by foil. Freeze for up to 3 months.
• Thawing: To thaw, let the cake sit at room temperature for a few hours, or microwave individual slices for a few seconds.

Special Equipment

To make this coffee cake, you’ll need:

• Cake Pan: A 9-inch round or square cake pan works best.
• Mixing Bowls: For combining the wet and dry ingredients.
• Whisk: To mix the dry ingredients together.
• Electric Mixer or Hand Mixer: For creaming the butter and sugar.
• Spatula: To help spread the batter evenly in the pan.

faq section

This Pumpkin Coffee Cake is so easy and delicious, but I know you might have a few questions before you get started! Here are some frequently asked questions to help guide you along the way:

• Can I use fresh pumpkin instead of canned?
• Yes! Fresh pumpkin works wonderfully in this recipe. Just be sure to puree it until smooth, and drain any excess liquid before adding it to the cake batter.
• Can I substitute the buttermilk?
• If you don’t have buttermilk on hand, you can substitute it with regular milk. For a buttermilk alternative, simply add 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk, then let it sit for 5 minutes before using.
• How can I make this cake gluten-free?
• You can use a gluten-free flour blend in place of regular flour. Make sure the blend contains xanthan gum, or add 1/4 teaspoon per cup of flour for the best texture.
• Can I make this cake ahead of time?
• Yes, you can make this coffee cake up to 2 days ahead of time. Keep it covered at room temperature, and it’ll stay fresh. You can also bake it in advance and freeze it for up to 3 months!
• What if I don’t have walnuts or pecans?
• No worries! If you don’t have nuts, you can simply leave them out or swap them with seeds, like pumpkin or sunflower seeds, for a little crunch.

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Conclusion

I hope you enjoy making this Pumpkin Coffee Cake as much as I do! It’s a perfect recipe to make during the cooler months, and the combination of pumpkin, spice, and streusel is simply irresistible. Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations!