Pumpkin coffee cake is a delightful treat that combines the warm spices of fall with a moist, tender crumb. This Pumpkin Coffee Cake Recipe is perfect for breakfast, brunch, or dessert, making it versatile for gatherings or cozy nights at home. With its rich flavor and delicious streusel topping, this cake is sure to impress friends and family alike.
Why You’ll Love This Recipe
- Perfect for Fall: The warm spices and pumpkin flavor make this cake an ideal choice for autumn.
- Easy to Make: Simple ingredients and straightforward steps ensure even novice bakers can create this masterpiece.
- Delicious Streusel Topping: The crunchy streusel adds a wonderful texture that complements the soft cake perfectly.
- Versatile Serving Options: Enjoy it as a breakfast treat, an afternoon snack, or a dessert after dinner.
- Moist and Flavorful: The combination of pumpkin puree and butter keeps the cake moist and packed with flavor.
Tools and Preparation
Before diving into making your Pumpkin Coffee Cake Recipe, gather the essential tools. Having everything ready will make the process smoother.
Essential Tools and Equipment
- 9×13 inch cake pan
- Mixing bowls
- Whisk
- Stand mixer or electric beaters
- Spatula
- Measuring cups and spoons
Importance of Each Tool
- Stand mixer or electric beaters: These tools make it easy to mix the batter thoroughly without tiring your arms.
- Mixing bowls: Using multiple bowls helps keep ingredients organized during preparation.
- Spatula: A flexible spatula ensures you can scrape every bit of batter from the bowl, minimizing waste.
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, divided)
- 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.
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 and stir into the flour mixture until it resembles wet sand with big chunks. Set aside.
Step 3: Prepare the Cake Batter
In a large bowl or stand mixer:
1. Whisk together 2 & 1/4 cups flour, 1 & 1/2 cups granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
2. Chop 1/2 cup softened butter into chunks and add it to the flour mixture.
Open your can of pumpkin puree:
– Add about half to the bowl with flour and butter. Mix using a paddle attachment or electric beaters until combined. If needed, add more pumpkin puree until everything is blended without overmixing.
In the same bowl you melted butter in:
– Add remaining pumpkin puree along with eggs, vegetable oil, and vanilla extract. Whisk until well mixed.
Combine both mixtures:
– Gradually add egg mixture to flour mixture in three additions while beating for about 20 seconds after each addition. Beat for another minute until fluffy.
Step 4: Assemble the Cake
Spread half of the batter (approximately 2 cups) into your prepared cake pan:
– Sprinkle evenly with one cup of streusel.
– Spread another layer of batter on top followed by another cup of streusel.
– Add remaining batter over that layer before topping it off with two cups of streusel.
Step 5: Bake
Bake at 350°F for about 35 minutes. Quickly remove from oven:
– Sprinkle any remaining streusel on top focusing on puffed areas.
– Return to oven for an additional 10-15 minutes until done. Use a toothpick for testing; it should come out clean when inserted in center.
Step 6: Cool and Serve
Allow cooling on a wire rack for at least 15-20 minutes before cutting into squares.
Step 7: Make the Icing
In a medium bowl:
– Beat softened butter until smooth.
– Mix in vanilla extract, kosher salt, milk, and powdered sugar until creamy. Adjust consistency with more milk if too thick.
Step 8: Drizzle Icing
Drizzle icing over individual servings or apply over entire cooled cake before serving warm!
Enjoy your delicious Pumpkin Coffee Cake!
How to Serve Pumpkin Coffee Cake Recipe
Pumpkin coffee cake is a delightful treat that can be enjoyed in various ways. Whether you’re serving it for breakfast, brunch, or dessert, there are plenty of options to enhance its flavors and appeal.
With a Hot Beverage
- Coffee: Pairing your pumpkin coffee cake with a cup of freshly brewed coffee enhances the warm spices in the cake.
- Tea: A spiced chai or herbal tea can complement the pumpkin flavor beautifully.
Topped with Whipped Cream
- Fresh Whipped Cream: Lightly sweetened whipped cream adds a creamy texture that balances the cake’s richness.
- Cinnamon Whipped Cream: For added flavor, mix in a pinch of cinnamon with your whipped cream.
Served Warm
- Microwave Warm-Up: Gently heat individual slices in the microwave for 10-20 seconds for that fresh-out-of-the-oven taste.
- Oven Reheat: Place the entire cake in a preheated oven at 350°F for about 10 minutes for an even warmer experience.
With Ice Cream
- Vanilla Ice Cream: A scoop of vanilla ice cream on top creates a decadent dessert perfect for special occasions.
- Cinnamon Ice Cream: This adds an extra layer of warmth and spice to each bite.
How to Perfect Pumpkin Coffee Cake Recipe
To ensure your pumpkin coffee cake turns out delicious every time, follow these key tips.
- Use Fresh Ingredients: Always opt for fresh spices and quality pumpkin puree for the best flavor.
- Don’t Overmix: Mix just until combined to keep the cake light and fluffy; overmixing can lead to a dense texture.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures since ovens can vary widely.
- Allow Cooling Time: Let the cake cool before serving; this helps set the flavors and makes slicing easier.
- Experiment with Spices: Feel free to adjust spices like nutmeg or ginger for a unique twist that suits your taste preference.
- Store Properly: Keep any leftovers covered at room temperature for 2-3 days or refrigerate after that to maintain freshness.
Best Side Dishes for Pumpkin Coffee Cake Recipe
Pairing side dishes with your pumpkin coffee cake can elevate your meal. Here are some great options:
- Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balance.
- Yogurt Parfait: Layer yogurt with granola and berries for a creamy contrast to the cake’s texture.
- Scrambled Eggs: Fluffy scrambled eggs provide protein, making it great for brunch alongside coffee cake.
- Bacon or Sausage: The savory flavors of crispy bacon or sausage make an excellent contrast to sweet coffee cake.
- Chia Seed Pudding: Try this healthy option topped with fruits; it’s rich in fiber and complements the sweetness well.
- Granola Bars: These portable snacks are perfect if you’re serving coffee cake during a busy morning or picnic.
Common Mistakes to Avoid
Making any recipe can lead to some common pitfalls. Here are a few mistakes to watch for when making this Pumpkin Coffee Cake Recipe.
- Using the wrong type of flour: Ensure you use all-purpose flour, as other types can change the texture and taste of your cake.
- Overmixing the batter: Mix just until combined. Overmixing can result in a dense cake rather than a light and fluffy one.
- Skipping the streusel step: The streusel topping adds essential flavor and texture. Don’t skip it or rush this part!
- Not checking doneness: Always test your cake with a toothpick before taking it out of the oven. If it comes out wet, it needs more time.
- Ignoring cooling time: Allow the cake to cool before cutting into it. This helps with texture and makes serving easier.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover pumpkin coffee cake in an airtight container in the fridge for up to 3 days to maintain freshness.
- Cover the cake with plastic wrap or aluminum foil if you don’t have a container.
Freezing Pumpkin Coffee Cake Recipe
- You can freeze slices of pumpkin coffee cake for up to 2 months.
- Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container.
Reheating Pumpkin Coffee Cake Recipe
- Oven: Preheat your oven to 350°F. Wrap slices in foil and heat for about 10-15 minutes.
- Microwave: Heat individual slices on medium power for 10-20 seconds until warm.
- Stovetop: Place slices in a skillet over low heat, covering with a lid, for a few minutes until warmed through.
Frequently Asked Questions
Here are some common questions about this Pumpkin Coffee Cake Recipe.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and smooth before adding it to the batter.
What can I substitute for butter in this recipe?
You can substitute unsweetened applesauce or vegetable oil for butter, but it may alter the flavor slightly.
How do I make this Pumpkin Coffee Cake Recipe gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour. Make sure it contains xanthan gum for better texture.
Can I add nuts or chocolate chips?
Absolutely! Adding walnuts or chocolate chips gives the cake added texture and flavor. Just fold them into the batter gently.
How should I serve this cake?
This cake is best served warm, drizzled with icing. It pairs wonderfully with coffee or tea!
Final Thoughts
This Pumpkin Coffee Cake Recipe is not only delicious but also versatile! You can customize it by adding nuts, chocolate chips, or even swapping spices according to your taste. Perfect for gatherings or cozy evenings at home, we encourage you to give it a try!
Pumpkin Coffee Cake
Indulge in the cozy flavors of fall with this Pumpkin Coffee Cake Recipe, a delightful combination of moist pumpkin cake and crunchy streusel topping. Perfect for breakfast, brunch, or dessert, this easy-to-make treat features the warmth of cinnamon and pumpkin spices that will captivate your taste buds. Whether enjoyed with coffee on a crisp morning or served warm at a gathering, this cake is sure to impress your family and friends. With simple ingredients and straightforward instructions, even novice bakers can create this delectable masterpiece!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 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)
- 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, divided)
- 4 large eggs
- 1/4 cup vegetable oil (I use light-flavor olive oil)
- 1 tablespoon vanilla extract
- 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
Instructions
- Preheat oven to 350°F and grease a 9×13 inch pan.
- For the streusel, mix flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice in a bowl, then stir in melted butter until crumbly.
- Prepare the batter by whisking together flour, sugar, baking powder, baking soda, salt, spices, and butter. Add half the pumpkin puree and mix until combined.
- In another bowl, whisk remaining pumpkin puree with eggs, oil, and vanilla before gradually adding to the flour mixture until fluffy.
- Layer half the batter in the pan, sprinkle with streusel; repeat layers finishing with streusel on top.
- Bake for 35 minutes; sprinkle remaining streusel if desired and bake for an additional 10-15 minutes until done.
- Cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
