Pumpkin Coffee Cake Recipe
The Pumpkin Coffee Cake Recipe is a delightful fusion of cozy spices and creamy pumpkin, perfect for any occasion. Whether you’re hosting a brunch, celebrating a holiday, or simply indulging in a sweet treat, this cake will impress everyone at the table. With its rich flavor and irresistible streusel topping, it’s bound to become a family favorite that you’ll want to make again and again.
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of pumpkin, cinnamon, and pumpkin pie spice creates a warm and inviting taste.
- Easy to Make: With simple steps and common ingredients, this recipe is accessible for bakers of all levels.
- Great for Any Occasion: Perfect for fall gatherings, Thanksgiving desserts, or an afternoon coffee break.
- Versatile Serving Options: This cake can be enjoyed warm or at room temperature, with or without icing.
- Delicious Leftovers: It stays fresh on the counter for days and can be easily reheated for a quick snack.
Tools and Preparation
Before diving into the baking process, gather your tools. Having everything ready ensures a smooth cooking experience.
Essential Tools and Equipment
- 9×13 inch cake pan
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Spatula
- Measuring cups and spoons
Importance of Each Tool
- 9×13 inch cake pan: The ideal size for even baking and easy serving.
- Mixing bowls: Necessary for combining ingredients efficiently.
- Electric mixer: Helps achieve a light and fluffy batter quickly.
Ingredients
For the Streusel
- 3 cups all purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
For the Cake
- 2 & 1/4 cups all purpose flour
- 1 & 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling)
- 4 large eggs
- 1/4 cup vegetable oil (I use light-flavor olive oil)
- 1 tablespoon vanilla extract
For the Icing
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if all you have is table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
How to Make Pumpkin Coffee Cake Recipe
Step 1: Preheat the Oven
Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter to prevent sticking.
Step 2: Make the Streusel
In a large bowl:
1. Whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
2. Melt 1 cup butter in a medium bowl in the microwave.
3. Pour melted butter into the larger bowl with dry ingredients. Stir until it resembles wet sand with some big chunks. Set aside.
Step 3: Prepare the Cake Mixture
In another large bowl or stand mixer:
1. Whisk together 2 & 1/4 cups flour, 1 & 1/2 cups granulated sugar, baking powder, baking soda, remaining kosher salt, pumpkin pie spice, and cinnamon.
2. Chop softened butter into chunks and add it to the flour mixture.
Step 4: Combine Pumpkin Puree
Add about half of the can of pumpkin puree into the flour-butter mix:
Use an electric mixer or paddle attachment to combine until it forms a ball; scrape down sides as needed.
Step 5: Mix Wet Ingredients
In the same bowl used for melting butter:
Add remaining pumpkin puree along with eggs, vegetable oil, and vanilla extract. Whisk until well blended.
Step 6: Combine Wet and Dry Mixtures
Gradually add the egg mixture:
Mix in three additions while beating for about 20 seconds after each addition until light and fluffy.
Step 7: Assemble the Cake
In your greased pan:
1. Spread half of the batter evenly.
2. Sprinkle half of the streusel on top.
3. Repeat layers with remaining batter and streusel.
Step 8: Bake
Bake in preheated oven:
For about 35 minutes initially.
Quickly remove from oven to sprinkle any leftover streusel on top before returning it back in for an additional bake of about 10–15 minutes.
Step 9: Cool
Let cool on wire rack for at least 15–20 minutes before cutting into squares.
Step 10: Prepare Icing
In a medium bowl:
Beat softened butter until smooth.
Add vanilla extract, kosher salt, milk, and powdered sugar; mix until very smooth.
Step 11: Drizzle Icing
Drizzle icing over cooled cake either as a whole or per serving. Enjoy warm!
Now you’re ready to savor this delicious Pumpkin Coffee Cake Recipe! Enjoy each bite filled with warmth and flavor!
How to Serve Pumpkin Coffee Cake Recipe
Serving Pumpkin Coffee Cake can elevate any gathering, whether it’s a festive holiday or a cozy brunch. This delicious cake pairs wonderfully with various accompaniments that enhance its flavors.
With Fresh Brewed Coffee
- Classic Pairing: Enjoy your pumpkin coffee cake alongside a warm cup of freshly brewed coffee to complement the spices.
Topped with Whipped Cream
- Decadent Addition: A dollop of whipped cream adds creaminess and balances the cake’s sweetness, making it an irresistible treat.
Served with Vanilla Ice Cream
- Warm & Cold Contrast: The warm cake with a scoop of vanilla ice cream creates a delightful contrast that is perfect for dessert lovers.
Accompanied by Spiced Tea
- Seasonal Flavor: Pairing this coffee cake with spiced tea enhances the pumpkin and spice notes, offering a cozy experience.
As a Breakfast Option
- Morning Delight: Slice and serve it as part of your breakfast spread; it’s an excellent way to start your day!
How to Perfect Pumpkin Coffee Cake Recipe
To achieve the best results with your Pumpkin Coffee Cake, consider these helpful tips.
- Use Room Temperature Ingredients: Ensure butter, eggs, and other ingredients are at room temperature for better mixing and texture.
- Don’t Overmix the Batter: Mix just until combined to avoid a dense cake. A light hand helps maintain fluffiness.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperature; this affects bake time and texture.
- Cool Before Icing: Allow the cake to cool adequately before applying icing for better adherence and presentation.
- Store Properly: Keep leftover cake covered at room temperature for freshness or refrigerate it if storing longer than three days.
Best Side Dishes for Pumpkin Coffee Cake Recipe
This delightful pumpkin coffee cake can be complemented by various side dishes that enhance its flavors. Here are some great options:
- Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances the rich flavors of the coffee cake.
- Yogurt Parfait: Layer yogurt with granola and berries for a creamy, crunchy contrast to the soft cake.
- Cheese Platter: Serve assorted cheeses like brie or goat cheese, which pair well with sweet treats like pumpkin coffee cake.
- Nut Mix: A simple selection of spiced nuts provides crunch and complements the warm spices in the cake.
- Chai Latte: This spiced tea drink enhances the flavors in the pumpkin coffee cake while providing warmth during colder months.
- Pumpkin Soup: For a seasonal twist, serve a small cup of pumpkin soup as a starter before enjoying your dessert.
Common Mistakes to Avoid
To ensure your Pumpkin Coffee Cake turns out perfectly, here are some common mistakes to watch out for.
- Ignoring ingredient temperature: Using cold butter or eggs can lead to a dense cake. Always use room temperature ingredients for the best texture.
- Overmixing the batter: Mixing too much can create a tough cake. Mix just until the ingredients are combined for a light and fluffy result.
- Skipping the streusel: The streusel topping adds flavor and texture. Don’t skip it; make sure to prepare enough and distribute it evenly.
- Not testing for doneness: Relying solely on baking time can lead to undercooked or overcooked cake. Always test with a toothpick to check if it comes out clean.
- Storing incorrectly: Improper storage can dry out your cake. Make sure to keep it covered and in the right conditions.
Storage & Reheating Instructions
Refrigerator Storage
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- Duration: The Pumpkin Coffee Cake is best enjoyed within 2-3 days when stored in the refrigerator.
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- Containers: Use an airtight container or wrap the cake tightly in plastic wrap to maintain moisture.
Freezing Pumpkin Coffee Cake Recipe
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- Duration: You can freeze the cake for up to 2 months.
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- Containers: Wrap individual slices or the whole cake in plastic wrap, then place inside a freezer-safe bag or container.
Reheating Pumpkin Coffee Cake Recipe
- Oven: Preheat to 350°F and cover with foil. Heat for about 10-15 minutes until warmed through.
- Microwave: Place a slice on a microwave-safe plate and heat for 10-20 seconds until warm.
- Stovetop: Use a skillet over low heat, cover, and warm for about 5-7 minutes.
Frequently Asked Questions
Here are some common questions about this delicious recipe.
Can I use fresh pumpkin instead of canned?
You can absolutely use fresh pumpkin! Just ensure it’s cooked and pureed until smooth before adding it to your batter.
How do I make this Pumpkin Coffee Cake Recipe gluten-free?
Substituting all-purpose flour with a gluten-free flour blend usually works well. Adjust liquid if necessary based on the blend used.
What toppings can I add to my Pumpkin Coffee Cake?
Feel free to customize! Nuts like pecans or walnuts, chocolate chips, or even cream cheese frosting can elevate your cake.
Can I make this recipe ahead of time?
Yes! You can make the batter ahead of time and store it in the fridge overnight before baking for fresh coffee cake in the morning.
Final Thoughts
This Pumpkin Coffee Cake Recipe is not only delightful but also versatile, making it perfect for various occasions. You can easily customize it with different spices or toppings according to your taste. Enjoy this comforting dessert with family and friends!
Pumpkin Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the ultimate comfort food with this Pumpkin Coffee Cake Recipe, a delectable blend of warm spices and creamy pumpkin that’s perfect for any gathering. Whether you’re hosting a cozy brunch, celebrating Thanksgiving, or just treating yourself to something sweet, this cake is sure to impress. Topped with a crunchy streusel and drizzled with luscious icing, every bite is a celebration of fall flavors that will have your family asking for seconds. Easy to make and even easier to enjoy, this delightful coffee cake is destined to become a seasonal favorite.
Ingredients
- 3 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 1 cup butter (melted and softened)
- 1 tablespoon baking powder
- Pumpkin pie spice and cinnamon
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch cake pan.
- For the streusel, mix flour, sugars, salt, and spices in one bowl; then add melted butter until crumbly.
- In another bowl, combine flour, sugar, baking powder, spices, and butter; mix well.
- Blend in pumpkin puree, eggs, oil, and vanilla until smooth.
- Layer half the batter in the pan followed by half the streusel; repeat layers.
- Bake for about 35 minutes; check doneness with a toothpick.
- Cool before icing with a simple mix of butter, powdered sugar, milk, and vanilla.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 21g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
