Are you craving a cozy and comforting dessert perfect for the fall season? Look no further! This Pumpkin Coffee Cake is a delightful blend of warm spices, rich pumpkin flavor, and a crumbly streusel topping, making it an irresistible treat for any occasion. Whether you’re enjoying it with your morning coffee or serving it as an afternoon snack, this cake is sure to become a family favorite. Let’s dive into the recipe!
Ingredients:
For the Cake:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup brown sugar, packed
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cut into small pieces
For the Glaze:
1/2 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour an 8×8 inch baking pan to prepare it for the batter.
Make the Streusel Topping:
In a medium bowl, combine 1/2 cup of flour, 1/2 cup of brown sugar, and 1 teaspoon of cinnamon.
Cut in 1/4 cup of cold, unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Set the streusel topping aside.
Prepare the Cake Batter:
In a medium bowl, whisk together 1 1/2 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves.
In a large bowl, beat together 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/4 cup of packed brown sugar until the mixture is light and fluffy.
Add 2 large eggs, one at a time, beating well after each addition.
Mix in 1 cup of pumpkin puree and 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Assemble the Cake:
Pour the batter into the prepared baking pan and spread it evenly.
Sprinkle the streusel topping evenly over the batter.
Bake the Cake:
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan.
Prepare the Glaze:
In a small bowl, whisk together 1/2 cup of powdered sugar, 1-2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth.
Adjust the consistency with more milk or powdered sugar if needed.
Serve:
Once the cake has cooled, drizzle the glaze over the top.
Cut into squares and enjoy!
Serving Tips:
Warm Before Serving: For a cozy treat, warm individual slices of cake in the microwave for a few seconds before serving. This enhances the aroma and softens the texture.
Pairing Suggestions: Serve the Pumpkin Coffee Cake with a hot cup of coffee, tea, or a glass of milk. The warm spices and sweet glaze complement these beverages perfectly.
Garnish Options: Sprinkle a dusting of powdered sugar over the top of the cake slices just before serving for an extra touch of sweetness and presentation.
Accompaniments: For a special occasion, add a dollop of whipped cream or a scoop of vanilla ice cream alongside the cake for a delightful dessert experience.
Storage Tips:
Room Temperature: Store the Pumpkin Coffee Cake in an airtight container or tightly wrapped with plastic wrap at room temperature for up to 3 days. Ensure it is kept in a cool, dry place away from direct sunlight.
Refrigeration: If you need to store the cake for longer than 3 days, refrigerate it in an airtight container. This helps retain moisture and freshness. Before serving, let it come to room temperature for best texture.
Freezing: For longer storage, you can freeze the Pumpkin Coffee Cake. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. The cake can be frozen for up to 3 months. Thaw slices overnight in the refrigerator or at room temperature before serving.
Glaze Consideration: If you plan to freeze the cake, consider adding the glaze after thawing. The glaze may become runny upon thawing, so you can make a fresh batch when serving or reheat gently in the microwave and stir well before drizzling.
Related Recipes:
FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin instead of canned pumpkin puree. To do this, cook the fresh pumpkin until it’s soft, then mash or puree it until smooth. Make sure to drain any excess water from the pumpkin puree to achieve a similar consistency to canned pumpkin.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free. Substitute the all-purpose flour with a gluten-free flour blend that is a 1:1 replacement for regular flour. Ensure that the baking powder and baking soda you use are also gluten-free.
Can I add nuts or other mix-ins to the cake batter?
Absolutely! You can add chopped nuts, such as walnuts or pecans, to the cake batter or streusel topping for added texture and flavor. Additionally, you can include mix-ins like chocolate chips or dried cranberries to enhance the taste.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. The edges of the cake will also start to pull away from the sides of the pan, and the top will be golden brown. Baking times may vary slightly depending on your oven, so start checking for doneness around the 35-minute mark.
Conclusion:
Enjoy the perfect blend of warm spices and pumpkin goodness with this delightful Pumpkin Coffee Cake. Ideal for any occasion, it’s a cozy treat that brings the flavors of fall to your table. Make it today and savor every bite!
📖 Recipe:
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Pumpkin Coffee Cake
- Total Time: 1 hour
- Yield: 9 servings
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this delightful Pumpkin Coffee Cake. Moist and tender, this cake is spiced with cinnamon, nutmeg, ginger, and cloves, and topped with a crumbly streusel and sweet glaze. Perfect for breakfast or dessert, this pumpkin coffee cake is sure to become a family favorite. Ideal for gatherings and cozy autumn mornings, it’s easy to make and even easier to enjoy.
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cut into small pieces
For the Glaze:
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Set aside.
- Prepare the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Assemble the cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake: for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar if needed.
- Serve: Once the cake has cooled, drizzle the glaze over the top. Cut into squares and enjoy!
Notes
Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature before starting. This helps create a smooth and well-incorporated batter.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Streusel Topping: For an extra crunchy topping, add a handful of chopped nuts like pecans or walnuts to the streusel mixture.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
