Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe is the perfect autumn treat that combines the warm flavors of pumpkin and spices with a delightful streusel topping. This cake is not only delicious but also versatile enough for breakfast, brunch, or dessert. The tender crumb and sweet icing make it a standout option for gatherings or cozy evenings at home.

Why You’ll Love This Recipe

• Rich Flavor: The combination of pumpkin, cinnamon, and pumpkin pie spice creates a comforting taste that embodies the essence of fall.
• Easy to Make: With straightforward steps, this recipe is beginner-friendly and requires no fancy equipment.
• Streusel Topping: The crunchy streusel adds texture and sweetness, making every bite irresistible.
• Perfect for Sharing: This cake serves 16, making it an excellent choice for potlucks or family gatherings.
• Delicious Warm or Cold: Enjoy it fresh from the oven or save some for later; it’s delightful either way.

Tools and Preparation

Before diving into the Pumpkin Coffee Cake Recipe, gather your tools for a smooth baking experience.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• 9×13 inch cake pan

Importance of Each Tool

• Stand mixer or hand mixer: These tools make it easy to incorporate ingredients quickly and achieve a fluffy batter.
• Mixing bowls: Having a variety of sizes helps in organizing the ingredients efficiently during preparation.
• Rubber spatula: Ideal for scraping down the sides of bowls to ensure all ingredients are mixed thoroughly.

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)
• (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
• 4 large eggs
• 1/4 cup vegetable oil (light-flavor olive oil recommended)
• 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 using 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.
3. Pour melted butter into the larger bowl with dry ingredients and stir until you have a mixture resembling wet sand with big chunks. Set aside in the fridge if possible.

Step 3: Prepare the Cake Batter

In another large bowl or stand mixer:
1. Whisk together 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 chunks and add to this dry mixture.

Step 4: Incorporate Pumpkin Purée

Open your can of pumpkin purée:
– Scoop about half into the flour-butter mixture using a spatula.
– Use a paddle attachment or electric beaters to mix until incorporated. Add more purée if needed until everything comes together without overmixing.

Step 5: Mix Wet Ingredients

In the same bowl used for melting butter:
– Add remaining pumpkin from can.
– Whisk in eggs one at a time along with vegetable oil and vanilla extract until everything is well blended.

Step 6: Combine Mixtures

Add egg mixture to flour mixture in three additions:
– Beat for about 20 seconds after each addition until light and fluffy.

Step 7: Layering in Pan

Spread half of batter (about two cups) into prepared cake pan:
– Top with one cup of streusel evenly over batter.
– Add remaining batter on top as best as possible followed by another layer of streusel.

Step 8: Bake

Bake at 350°F for about:
– 35 minutes, then quickly sprinkle remaining streusel on top before returning to oven for another 10–15 minutes.

Step 9: Cool & Icing

Let cool on wire rack for at least 15–20 minutes before cutting.
For icing:
– Beat soft butter until smooth; add vanilla extract, salt, milk, and powdered sugar until smooth.
– Drizzle over cooled cake as desired.

Enjoy your delightful Pumpkin Coffee Cake! It’s best served warm but stays delicious even after cooling down.

How to Serve Pumpkin Coffee Cake Recipe

Pumpkin coffee cake is a delightful treat that pairs well with various accompaniments. Whether it’s for breakfast, brunch, or dessert, here are some serving suggestions that enhance the flavors of this delicious cake.

With a Hot Beverage

• Coffee: A classic pairing, coffee complements the pumpkin spice flavors perfectly.
• Tea: Choose a chai or spiced tea for a warming combination.
• Hot Chocolate: For a sweeter option, hot chocolate adds richness to your serving.

Topped with Ice Cream

• Vanilla Ice Cream: Classic vanilla adds creaminess that balances the spices.
• Cinnamon Ice Cream: This enhances the cinnamon notes in the cake for a fun twist.
• Caramel Swirl Ice Cream: The caramel adds a gooey sweetness that pairs beautifully.

Drizzled with Icing

• Glaze: A simple icing drizzle enhances sweetness and decorates the cake attractively.
• Cream Cheese Frosting: For added richness and tang, cream cheese frosting is an indulgent choice.

Fresh Fruits on the Side

• Berries: Fresh berries like raspberries or blueberries add a tart contrast to the sweet cake.
• Sliced Apples: Crunchy apples bring freshness and balance to each bite.

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How to Perfect Pumpkin Coffee Cake Recipe

To ensure your pumpkin coffee cake turns out perfectly every time, follow these handy tips.

• Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better mixing and texture.
• Don’t Overmix the Batter: Mixing just until combined prevents a dense cake. Stop as soon as you no longer see dry flour.
• Check for Doneness Early: Ovens vary; start checking your cake 5 minutes before the suggested bake time.
• Cool Before Icing: Allow the cake to cool slightly before drizzling icing so it doesn’t melt away.
• Store Properly: Keep any leftovers covered at room temperature for 2-3 days or refrigerate for longer freshness.

Best Side Dishes for Pumpkin Coffee Cake Recipe

Pairing side dishes with pumpkin coffee cake can elevate your meal experience. Here are some fantastic options to consider.

1. Scrambled Eggs: Fluffy scrambled eggs provide protein and balance out the sweetness of the cake.
2. Breakfast Sausages: Savory sausages add a hearty element that works well with sweet dishes.
3. Yogurt Parfait: Layer yogurt with granola and fruits for a refreshing contrast to the rich coffee cake.
4. Fruit Salad: A light fruit salad adds brightness and freshness, enhancing your meal’s overall appeal.
5. Maple Bacon Strips: The sweet-salty combo of maple bacon complements pumpkin flavors delightfully.
6. Cheese Platter: A selection of cheeses can offer savory bites that balance the sweetness of the cake.
7. Oatmeal with Nuts: A warm bowl of oatmeal topped with nuts can add wholesome fiber and texture alongside the coffee cake.

Common Mistakes to Avoid

Baking a perfect Pumpkin Coffee Cake requires attention to detail. Here are some common mistakes and how to avoid them:

• Not measuring flour correctly: Always spoon and level your flour. If you pack it down, your cake could end up too dense.
• Skipping the streusel chilling: Chilling the streusel helps it maintain its texture. If you skip this step, it may melt into the cake.
• Overmixing the batter: Mixing too long can lead to a tough cake. Mix just until combined for a light and fluffy texture.
• Ignoring oven temperature: Ovens can vary. Always check with an oven thermometer to ensure the right temperature for baking.
• Not checking for doneness: Rely on a toothpick test. If it comes out clean, your cake is ready; otherwise, give it more time.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Ensure the cake is completely cooled before sealing.

Freezing Pumpkin Coffee Cake Recipe

• Wrap tightly in plastic wrap and then in aluminum foil.
• Can be frozen for up to 3 months. Thaw overnight in the fridge before serving.

Reheating Pumpkin Coffee Cake Recipe

• Oven: Preheat to 350°F (175°C) and warm for about 10 minutes.
• Microwave: Heat individual slices for 10-20 seconds until warm.
• Stovetop: Place slices in a skillet over low heat for a few minutes until heated through.

Frequently Asked Questions

Here are some frequently asked questions about the Pumpkin Coffee Cake Recipe:

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but make sure it’s well-cooked and strained to remove excess moisture.

Is this recipe suitable for freezing?

Absolutely! This Pumpkin Coffee Cake freezes very well when stored properly.

How do I make it gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Make sure it has a good binding agent.

What can I add to enhance flavor?

Consider adding nuts or chocolate chips for extra texture and flavor. Dried fruits like cranberries also work well!

Final Thoughts

This Pumpkin Coffee Cake Recipe is not just delicious; it’s versatile too! Perfect for cozy gatherings or as an everyday treat, you can customize it with your favorite additions. Give it a try, and enjoy the warmth and joy it brings!