Pumpkin Coffee Cake Recipe
The Pumpkin Coffee Cake Recipe is the perfect blend of cozy flavors that make it a delightful treat for any occasion, from fall gatherings to holiday brunches. This cake stands out with its moist texture, warm spices, and a crunchy streusel topping that pairs beautifully with coffee or tea. Not only is it a crowd-pleaser, but it’s also easy to make from scratch, ensuring you can impress your friends and family without much hassle.
Why You’ll Love This Recipe
- Deliciously Spiced: The combination of pumpkin pie spice and cinnamon creates a warm, inviting flavor profile that’s perfect for autumn.
- Moist and Tender: The use of pumpkin puree keeps the cake wonderfully moist, ensuring every slice is a delight.
- Versatile Serving Options: Enjoy it as a breakfast treat, an afternoon snack, or a dessert after dinner.
- Simple Ingredients: Most of the ingredients are pantry staples, making this recipe accessible for everyone.
- Perfect for Sharing: With 16 servings, this cake is ideal for gatherings, potlucks, or family celebrations.
Tools and Preparation
Before diving into the baking process, gather your essential tools. Having everything ready will make your experience seamless and enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 9×13 inch cake pan
Importance of Each Tool
- Stand mixer or hand mixer: These tools save time and effort when mixing ingredients to achieve a light texture in your batter.
- Measuring cups and spoons: Accurate measurements are crucial in baking to ensure your cake turns out perfectly every time.
Ingredients
For the Streusel Topping
- 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 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. Pour into the larger bowl and stir until combined. The mixture should look like wet sand with big chunks.
Step 3: Prepare the Cake Batter
In another large bowl or stand mixer:
1. Combine 2 & 1/4 cups 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, and 1 teaspoon cinnamon.
2. Chop up 1/2 cup softened butter into small chunks and add it to the dry ingredients.
Step 4: Incorporate Pumpkin Puree
Open your can of pumpkin puree:
1. Add about half to the flour mixture.
2. Use a paddle attachment or electric beaters to blend until well combined.
Step 5: Mix Wet Ingredients
In the bowl where you melted butter:
1. Add remaining pumpkin puree along with eggs, vegetable oil, and vanilla extract.
2. Beat well until blended.
Step 6: Combine Mixtures
Gradually add the egg mixture to the flour mixture in three additions:
Beat for about 20 seconds after each addition until light and fluffy.
Step 7: Assemble the Cake
Spread half of the batter into your prepared pan:
Sprinkle evenly with half of the streusel topping.
Repeat layers by spreading more batter followed by streusel until finished.
Step 8: Bake
Bake at 350 degrees F:
For about 35 minutes initially.
Quickly add any remaining streusel on top before returning to bake for an additional 10–15 minutes.
Step 9: Cool and Ice
Let cool on a wire rack for at least 15–20 minutes before icing:
To make icing: Beat together softened butter with vanilla extract, salt, milk, and powdered sugar until smooth. Adjust milk as needed for consistency.
Drizzle over cooled cake as desired!
How to Serve Pumpkin Coffee Cake Recipe
Serving Pumpkin Coffee Cake is an enjoyable experience that can be customized to suit different occasions. Whether it’s a cozy breakfast, a delightful dessert, or a festive gathering, there are plenty of ways to present this delicious cake.
Personal Touches
- Whipped Cream: A dollop of fresh whipped cream adds a light and airy touch to each slice.
- Powdered Sugar Dusting: Lightly dust the top with powdered sugar for an elegant finish.
- Cinnamon Sprinkle: A sprinkle of cinnamon on top enhances the pumpkin flavors beautifully.
Pairing Suggestions
- Coffee: Serve warm slices alongside a cup of freshly brewed coffee for the perfect morning treat.
- Tea: A nice herbal tea can complement the spices in the cake, making it a great afternoon snack.
- Ice Cream: Vanilla or cinnamon ice cream drizzled over the cake creates a decadent dessert.
Presentation Ideas
- Cake Stand: Use a decorative cake stand to elevate your presentation at gatherings.
- Slice Display: Cut slices and arrange them on a platter with some seasonal fruits for color and contrast.
How to Perfect Pumpkin Coffee Cake Recipe
To make your Pumpkin Coffee Cake Recipe even more delightful, consider these handy tips that will elevate your baking game.
- Use Fresh Pumpkin Puree: For the best flavor, opt for homemade pumpkin puree instead of canned. It brings out richer flavors in the cake.
- Don’t Overmix: Mixing too much can lead to a dense texture. Stir just until combined for that fluffy consistency.
- Let it Cool Before Serving: Allowing the cake to cool for at least 15-20 minutes helps it set properly and makes slicing easier.
- Store Correctly: Keep leftover cake covered on the counter for 2-3 days or refrigerate for longer freshness.
- Experiment with Spices: Feel free to adjust spices according to your taste. Nutmeg or ginger can add a unique twist.
- Add Nuts or Chocolate Chips: Enhance the texture and flavor by folding in nuts or chocolate chips into the batter before baking.
Best Side Dishes for Pumpkin Coffee Cake Recipe
Pairing side dishes with your delicious Pumpkin Coffee Cake Recipe can turn any meal into something special. Here are some options that complement its flavors perfectly.
- Spiced Applesauce: The sweetness and spice of applesauce make for a perfect balance with pumpkin.
- Mascarpone Cheese: Spread creamy mascarpone on each slice for added richness and flavor contrast.
- Chai Tea Latte: This warm beverage pairs well with pumpkin flavors while adding comforting spices.
- Maple Syrup Drizzle: A drizzle of maple syrup over each slice enhances sweetness and adds depth to every bite.
- Candied Pecans: Crunchy candied pecans offer texture and sweetness that complements the moist cake wonderfully.
- Caramel Sauce: For an indulgent treat, drizzle caramel sauce over slices of pumpkin coffee cake before serving.
Common Mistakes to Avoid
To make the perfect Pumpkin Coffee Cake Recipe, it’s essential to avoid common pitfalls. Here are some mistakes to watch out for.
- Incorrect measurements: Always measure ingredients accurately. Use a kitchen scale or proper measuring cups to ensure your cake turns out perfectly.
- Using pumpkin pie filling: Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that can alter the flavor.
- Overmixing the batter: Mix just until combined. Overmixing can lead to a dense cake. Aim for a light and fluffy texture by mixing gently.
- Skipping the streusel: The streusel adds crunch and flavor. Don’t skip it! Ensure you sprinkle it generously for that delightful topping.
- Not letting it cool: Allow the cake to cool before serving. Cutting into it too soon can result in a crumbly mess instead of clean slices.
Storage & Reheating Instructions
Refrigerator Storage
- Store covered in an airtight container for up to 2-3 days.
- Keep in the original baking pan, tightly wrapped in plastic wrap or aluminum foil if necessary.
Freezing Pumpkin Coffee Cake Recipe
- Freeze slices individually wrapped in plastic wrap and then placed in a freezer-safe bag for up to 2 months.
- Thaw overnight in the refrigerator before serving.
Reheating Pumpkin Coffee Cake Recipe
- Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
- Microwave: Heat individual slices on high for 10-20 seconds or until warmed.
- Stovetop: Place slices in a skillet over low heat, cover, and warm gently for about 5 minutes.
Frequently Asked Questions
What is the best way to serve Pumpkin Coffee Cake?
Serve warm with a drizzle of icing on top. It pairs well with coffee or tea for a cozy treat.
Can I make this Pumpkin Coffee Cake Recipe ahead of time?
Yes! You can prepare it a day before and store it covered at room temperature. Reheat before serving for the best taste.
How should I store leftover Pumpkin Coffee Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate them for longer freshness.
Can I freeze this coffee cake?
Absolutely! Wrap individual slices tightly and freeze them. Thaw when ready to enjoy.
Final Thoughts
This Pumpkin Coffee Cake Recipe is not only delicious but also versatile, making it perfect for any occasion. You can customize it with nuts or chocolate chips for added flavor. Don’t hesitate; give this comforting recipe a try today!
Pumpkin Coffee Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 16 slices 1x
Description
Indulge in the comforting flavors of this Pumpkin Coffee Cake Recipe, perfect for any fall gathering or festive occasion. This easy-to-make cake features moist pumpkin and warm spices, topped with a crunchy streusel that beautifully complements your favorite cup of coffee or tea. With generous servings, it’s an ideal treat for sharing with family and friends, making every bite a delightful experience. Whether enjoyed as a breakfast delight or a sweet dessert, this cake is sure to impress!
Ingredients
- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 cups granulated sugar
- 1 (15-oz) can pumpkin puree (not pie filling)
- 4 large eggs
- 1 cup butter (melted and softened)
- 1 tablespoon pumpkin pie spice
- 3 teaspoons cinnamon
- For the streusel topping: 3 cups flour, brown sugar, granulated sugar, and more butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- Prepare the streusel by mixing flour, sugars, salt, cinnamon, and pumpkin pie spice. Add melted butter until crumbly.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, salt, and spices. Mix in cold butter until crumbly.
- Add half the pumpkin puree to the dry mixture and blend well.
- In another bowl, combine remaining pumpkin puree with eggs, oil, and vanilla; beat until smooth.
- Gradually mix wet ingredients into dry ingredients until just combined.
- Layer half of the batter in the pan followed by half of the streusel; repeat layers.
- Bake for about 35 minutes; add remaining streusel and bake an additional 10–15 minutes until a toothpick comes out clean.
- Cool before drizzling with icing made from softened butter, powdered sugar, milk, and vanilla.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
