Pumpkin Coffee Cake is a warm, flavorful treat that perfectly combines the comforting flavors of fall. This delicious cake is wonderfully moist and light, with just the right amount of spice. It’s perfect for breakfast, an afternoon snack, or even dessert. Whether you’re sipping coffee, tea, or hot cocoa, this cake complements your drink beautifully. It’s no wonder this recipe has become a favorite in many households during the autumn months.
What Goes into This Pumpkin Coffee Cake
To create this delightful Pumpkin Coffee Cake, you’ll need the following ingredients:
- 3 cups all-purpose flour (360g)
- 1 cup brown sugar, packed (220g)
- 1/2 cup granulated sugar (100g)
- 1 teaspoon kosher salt (6g)
- 1 tablespoon cinnamon (8g)
- 1 tablespoon pumpkin pie spice (8g)
- 1 cup (2 sticks) butter, melted (226g)
- 1 1/2 cups granulated sugar (300g)
- 1 tablespoon baking powder (14g)
- 3/4 teaspoon baking soda (3g)
- 1 tablespoon pumpkin pie spice (8g)
- 1 teaspoon cinnamon (8g)
- 1/2 cup butter, softened (113g)
- 1 (15 oz) can pumpkin puree (425g)
- 4 large eggs
- 1/4 cup vegetable oil (60ml)
- 1 tablespoon vanilla extract (15ml)
- 1/4 cup very soft butter (57g)
- 1 teaspoon vanilla extract (5ml)
- 1/2 teaspoon kosher salt (3g)
- 3 tablespoons milk (plus more as needed) (45ml)
- 2 cups powdered sugar (240g)
Step-by-Step Pumpkin Coffee Cake Recipe
Ready to dive into making this cozy treat? Follow these simple steps for a delightful baking experience:
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Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan to prevent sticking.
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Prepare the Streusel: In a medium bowl, whisk together the dry ingredients for the streusel: brown sugar, flour, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Stir in the melted butter until the mixture resembles crumbly bits. Set this aside.
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Mix the Cake Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 1/2 cups granulated sugar, kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
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Combine Wet Ingredients: Add the softened butter and half the pumpkin puree to your dry ingredients. Beat until thick and well combined.
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Eggs and Oils: In a separate bowl, whisk together the remaining pumpkin, eggs, vegetable oil, and vanilla extract. Gradually mix this into your batter, beating for about 1 minute until fluffy.
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Layer the Batter and Streusel: Spread 2 cups of the batter evenly in the prepared pan. Sprinkle 1 cup of streusel over the batter. Repeat this layering process twice more, finishing with the remaining streusel on top.
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Bake the Cake: Bake in the preheated oven for 35 minutes. After that time, add any reserved streusel and bake for an additional 10 to 15 minutes until the cake is set.
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Cool It Down: Allow the cake to cool for 15 to 20 minutes in the pan.
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Prepare the Glaze: While your cake cools, mix together the powdered sugar, 1/4 cup very soft butter, milk, and 1 teaspoon vanilla extract until smooth. You can add more milk if needed for a drizzling consistency.
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Drizzle and Serve: Once the cake has cooled, drizzle the glaze over the top and serve!
How to Serve Pumpkin Coffee Cake
Serving Pumpkin Coffee Cake is easy and enjoyable! Cut the cake into squares or rectangles and place them on a decorative platter. It pairs wonderfully with a steaming cup of coffee or a cozy herbal tea. For an extra touch, dust some powdered sugar over the top before serving or add a scoop of whipped cream or a dollop of cream cheese frosting for those sweet-toothed friends!
Helpful Tricks for Pumpkin Coffee Cake
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Storage: Store any leftovers in an airtight container at room temperature for up to three days. You can store it in the refrigerator for longer freshness if you prefer.
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Make It Yours: Feel free to add crushed nuts or chocolate chips to the batter for an extra delightful crunch or sweetness.
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Check for Doneness: Make sure to test the cake’s doneness with a toothpick. If it comes out clean, it’s ready to enjoy!
Pumpkin Coffee Cake FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree it until smooth.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that works well for baking.
Can I freeze this coffee cake?
Yes, you can freeze the cake without the glaze. Just wrap it tightly in plastic wrap and foil, and it will be good for 2-3 months.
Give this Pumpkin Coffee Cake a try, and you’ll see why it has become such a beloved recipe! It’s not just a treat; it’s a wonderful way to celebrate the flavors of fall. Enjoy baking!