Description: This Pumpkin Coffee Cake is the perfect fall treat, combining the comforting flavors of pumpkin pie with the delightful experience of a coffee cake. It features a moist and tender pumpkin-infused cake base, topped with a generous layer of crumbly streusel that is just bursting with warm spices. Perfect for breakfast, brunch, or a sweet afternoon snack, this cake is incredibly easy to make and sure to become a family favorite. The rich, spiced flavors make it ideal for enjoying with a cup of coffee or tea, embodying the essence of autumn in every bite.
Ingredients:
Coffee Cake
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt (or ½ teaspoon if using unsalted butter)
- ¾ cup packed brown sugar
- ¼ cup salted butter, softened
- 1 cup pumpkin puree
- ½ cup milk
- 1 large egg
Streusel Topping
- ¾ cup packed brown sugar
- ½ cup all-purpose flour
- 4 tablespoons salted butter, softened
- ½ teaspoon pumpkin pie spice
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan thoroughly to prevent the cake from sticking. You can also line the bottom of the pan with parchment paper, leaving some overhang on the sides, to make it easier to lift the cake out after baking.
Step 2: In a medium-sized mixing bowl, whisk together the dry ingredients for the coffee cake. Combine 2 cups of all-purpose flour, 2 ½ teaspoons of baking powder, 1 tablespoon of pumpkin pie spice, and ¼ teaspoon of salt. If you are using unsalted butter, you may want to increase the salt to ½ teaspoon to enhance the flavors. Whisk the ingredients thoroughly to ensure that the baking powder and spices are evenly distributed. This step ensures that the cake rises properly and has a consistent flavor throughout.
Step 3: In a separate, larger mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This can be done using an electric mixer on medium speed or by hand with a wooden spoon. Creaming the butter and sugar incorporates air into the mixture, which helps to create a tender and moist cake. Ensure the butter is properly softened to avoid clumps in the batter.
Step 4: Add the pumpkin puree, milk, and egg to the creamed butter and sugar mixture. Mix until all the ingredients are well combined. The pumpkin puree adds moisture and a rich pumpkin flavor to the cake, while the milk helps to create a smooth batter consistency. The egg acts as a binder, helping to hold the cake together. Make sure to mix everything thoroughly to avoid any unincorporated pockets of ingredients.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is blended. Be careful not to overmix the batter, as this can result in a tough cake. Mix until the flour disappears into the wet ingredients, but stop mixing as soon as everything is combined. A few small lumps are okay.
Step 6: Spoon the cake batter into the prepared 8×8 inch baking pan, spreading it evenly. Make sure the batter is distributed uniformly in the pan to ensure even baking.
Step 7: Prepare the streusel topping. In a small bowl, combine ¾ cup of packed brown sugar, ½ cup of all-purpose flour, 4 tablespoons of softened butter, and ½ teaspoon of pumpkin pie spice. Use a fork or a pastry blender to mix the ingredients together until the mixture resembles coarse crumbs. The butter should be cold and cut into small pieces for the best results. This creates a crumbly texture that adds a delightful crunch to the cake.
Step 8: Sprinkle the streusel topping evenly over the cake batter in the pan. Make sure the topping covers the entire surface of the cake for a uniform layer of flavor and texture.
Step 9: Bake the cake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around the 50-minute mark. If the top of the cake is browning too quickly, you can loosely cover it with foil during the last 15-20 minutes of baking to prevent it from burning.
Step 10: Once the cake is done, remove it from the oven and let it cool in the pan for at least 15-20 minutes before slicing and serving. This allows the cake to set properly and prevents it from crumbling when cut. If you lined the pan with parchment paper, you can lift the cake out easily by using the overhang.
Why you will love this recipe
You will love this Pumpkin Coffee Cake recipe because it is incredibly moist, flavorful, and easy to make. The combination of warm pumpkin spices and the crumbly streusel topping creates a perfect balance of flavors and textures that is simply irresistible. It’s the ideal treat for fall gatherings, weekend brunches, or a simple afternoon pick-me-up. Plus, the comforting aroma that fills your kitchen while it’s baking is an added bonus!
Serving Suggestions:
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy with a hot cup of coffee, tea, or a spiced latte.
- Dust with powdered sugar for an elegant presentation.
- Serve as part of a brunch spread alongside other breakfast favorites like eggs, bacon, and fruit.
- Cut into squares and serve as a delightful dessert after a fall-themed dinner.
Tips:
- Make sure your butter is softened but not melted for both the cake and the streusel topping.
- Don’t overmix the cake batter to ensure a tender crumb.
- Use high-quality pumpkin pie spice for the best flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For an extra touch, add chopped pecans or walnuts to the streusel topping.
- If you want to make this cake even more decadent, drizzle a simple glaze made from powdered sugar and milk over the top.
- To prevent the streusel from sinking into the batter, you can chill the streusel for about 15 minutes before sprinkling it on top of the cake.
- If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
Prep Time: 20 minutes Cook Time: 50-60 minutes Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Nutritional Information: (per serving, approximate) Note: Nutritional information can vary based on specific ingredients and serving sizes.
- Calories: 350
- Protein: 4g
- Sodium: 200mg
Conclusion
This Pumpkin Coffee Cake is a must-try recipe for anyone who loves the flavors of fall. Its moist texture, warm spices, and crumbly streusel topping make it a truly special treat. Whether you’re baking it for a holiday gathering, a weekend brunch, or simply to enjoy a cozy afternoon at home, this cake is sure to bring joy to everyone who tastes it. Enjoy the delightful combination of pumpkin and spice in every delicious bite!
Questions and Answers about this Recipe:
- Can I use canned pumpkin pie filling instead of pumpkin puree?
- No, it’s best to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will alter the recipe’s flavor and texture. Pure pumpkin puree ensures you have control over the sweetness and spice levels.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add it separately to provide structure to the cake.
- Can I freeze this coffee cake?
- Yes, you can freeze the baked coffee cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- What can I use if I don’t have pumpkin pie spice?
- If you don’t have pumpkin pie spice, you can create your own blend. A good substitute is to combine 1 ½ teaspoons of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg, and ¼ teaspoon of cloves.
- Can I use a different size pan?
- While an 8×8 inch pan is recommended, you can use a 9×9 inch pan if needed. Keep in mind that the cake may bake faster and be slightly thinner. If you want to use a different size pan, you will need to adjust the baking time accordingly. A loaf pan would also work, but it might require a longer baking time; keep an eye on it and test for doneness with a toothpick.
