Pumpkin Coffee Cake

Introduction

Welcome to my kitchen, where the aroma of fall spices and warm baked goods fill the air! Today, I’m excited to share with you a delightful recipe for Pumpkin Coffee Cake. Imagine moist pumpkin cake swirled with cinnamon sugar and topped with a buttery crumb topping – truly a slice of autumn heaven. This indulgent yet cozy treat is perfect for breakfast, brunch, or a sweet snack with your favorite coffee or tea. Get ready to elevate your baking game with this delightful Pumpkin Coffee Cake recipe!

Why You’ll Love This Recipe

Perfect balance of pumpkin flavor and warm spices.
Irresistible cinnamon sugar swirl adds a touch of sweetness.
Decadent crumb topping for that extra crunch.
Great for gatherings, potlucks, or enjoying at home with loved ones.

What Is Pumpkin Coffee Cake?

Pumpkin Coffee Cake is a delicious baked treat that combines the flavors of pumpkin pie and classic coffee cake. The moist pumpkin cake is layered with a ribbon of cinnamon sugar and topped with a crumbly streusel topping. This cake is perfect for those cozy autumn mornings when you want something comforting and slightly indulgent to pair with your favorite hot beverage.

Ingredients You’ll Need

Here’s what you’ll need to make this irresistible Pumpkin Coffee Cake:

Cake:

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin
1/2 cup sour cream
1 tsp vanilla extract

Cinnamon Sugar Swirl:

1/2 cup granulated sugar
1 tbsp cinnamon

Crumb Topping:

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp cinnamon
1/4 cup unsalted butter, melted

How to Make Pumpkin Coffee Cake

Let’s dive into the baking process with these easy-to-follow steps:

Step 1: Make the Pumpkin Cake

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Stir in the pumpkin, sour cream, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.

Step 2: Prepare the Cinnamon Sugar Swirl

In a small bowl, mix together the granulated sugar and cinnamon for the swirl.

Step 3: Make the Crumb Topping

In a bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the topping.
Pour in the melted butter and mix until crumbly. Set aside.

Step 4: Assemble and Bake

Spread half of the cake batter into the prepared baking dish.
Sprinkle the cinnamon sugar swirl mixture over the batter.
Add the remaining batter on top.
Sprinkle the crumb topping evenly over the batter.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving.

Tips for Success

Make sure all ingredients are at room temperature for a smooth batter.
Avoid overmixing the batter to keep the cake tender.
Adjust the spices to suit your taste preference.
Store any leftovers in an airtight container to maintain freshness.

Recipe Variations

For a nutty twist, add chopped pecans or walnuts to the crumb topping. You can also drizzle a simple vanilla glaze over the cooled cake for extra sweetness. Feel free to experiment with different spices like ginger or allspice to give the cake a unique flavor profile.

What to Serve With It

Enjoy a slice of Pumpkin Coffee Cake alongside a steaming cup of coffee or tea for a delightful breakfast or afternoon treat. Fresh fruit, whipped cream, or a dollop of yogurt can also complement the cake beautifully.

Meal Prep & Storage

This Pumpkin Coffee Cake can be made ahead of time and stored for later indulgence. Simply wrap the cooled cake in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also freeze the cake (minus the topping) for up to 1 month. Thaw in the refrigerator before enjoying.

Frequently Asked Questions

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can substitute fresh pumpkin puree for canned in this recipe. Just make sure to drain any excess liquid from the fresh puree.

Q: How can I prevent the crumb topping from sinking into the cake?
A: Sprinkle the crumb topping gently over the batter and avoid pressing it down to keep it light and crumbly.

Final Thoughts

With its warm spices, tender crumb, and delightful layers, this Pumpkin Coffee Cake is sure to become a favorite fall treat in your recipe repertoire. Whether you bake it for a special occasion or a cozy weekend at home, this cake promises a slice of seasonal bliss with every bite. Indulge in comfort and flavor with this irresistible Pumpkin Coffee Cake recipe – your taste buds will thank you!