Why make this recipe
Pumpkin Coffee Cake is a delightful treat that brings together the warm flavors of pumpkin and spices, perfect for any time of the year. This recipe is easy to follow and results in a moist, flavorful cake that pairs beautifully with a cup of coffee or tea. Whether you’re planning a cozy gathering or just want to enjoy a slice at home, this coffee cake is sure to please your taste buds.
How to make Pumpkin Coffee Cake
Ingredients:
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 tbsp ground cinnamon
- 4 tbsp unsalted cold butter (1/4 cup)
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 1/2 cup canola or vegetable oil
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 1/4 cup milk
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small bowl, mix together 1/4 cup of flour, 1/4 cup of brown sugar, and 1 tablespoon of cinnamon. Add the cold butter and blend until crumbly. Set aside.
- In a large bowl, combine 2 cups of flour, 2 teaspoons of cinnamon, pumpkin pie spice, baking powder, and salt.
- In another bowl, mix together the pumpkin puree, vegetable oil, brown sugar, maple syrup, and milk until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour half of the batter into the prepared pan. Sprinkle with half of the crumb mixture, then add the remaining batter on top and finish with the remaining crumb mixture.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to serve Pumpkin Coffee Cake
Serve Pumpkin Coffee Cake warm or at room temperature. It’s great on its own but can also be served with a drizzle of icing or a dollop of whipped cream. Pair it with a cup of coffee or tea for a delightful treat any time of day.
How to store Pumpkin Coffee Cake
To store your Pumpkin Coffee Cake, cover it tightly with foil or plastic wrap and keep it at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
Tips to make Pumpkin Coffee Cake
- Make sure your ingredients are at room temperature for the best mixing results.
- Don’t overmix the batter; mix until just combined for a lighter cake.
- Experiment with adding nuts or chocolate chips for an extra flavor boost.
Variation
You can try adding a cream cheese swirl to the cake by mixing 8 oz of softened cream cheese with 1/4 cup of sugar and 1 egg. Swirl this mixture into the batter before baking for a creamy twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook, mash, and measure it to replace the canned pumpkin puree.
2. Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.
3. How can I make this recipe vegan?
You can replace the eggs with flaxseed meal and use plant-based milk and butter alternatives. The cake will still turn out delicious!
