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Pumpkin Coffee Cake: The Ultimate Fall Baking Recipe

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Pumpkin Coffee Cake: just the name conjures up images of crisp autumn mornings, the scent of cinnamon and spice filling the air, and a warm, comforting slice melting in your mouth. Have you ever wondered why this particular cake is so synonymous with fall? It’s more than just the pumpkin; it’s the perfect marriage of flavors and textures that makes it utterly irresistible.

While the exact origins of pumpkin coffee cake are a bit hazy, the combination of pumpkin and spices has been a beloved American tradition since colonial times. Pumpkins, native to North America, were a readily available and versatile ingredient. Early settlers quickly learned to incorporate them into everything from pies to breads, laying the foundation for the pumpkin-spiced treats we adore today. The “coffee cake” element, a sweet cake often enjoyed with coffee, likely evolved from European traditions, blending seamlessly with the American love for pumpkin.

What makes this pumpkin coffee cake so special? It’s the moist, tender crumb, the warm, inviting spices, and the delightful contrast of the sweet cake with a crumbly streusel topping. It’s a treat that’s both comforting and celebratory, perfect for a weekend brunch, a cozy afternoon snack, or even a festive holiday gathering. Plus, it’s surprisingly easy to make, making it a winner in my book! So, let’s get baking and bring a little autumn magic into your kitchen.

Pumpkin Coffee Cake this RECIPE

Ingredients:

  • For the Cake:
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1 1/2 cups granulated sugar
    • 1/2 cup vegetable oil
    • 1 cup pumpkin puree (not pumpkin pie filling)
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup strong brewed coffee, cooled
  • For the Streusel Topping:
    • 1/2 cup all-purpose flour
    • 1/4 cup packed light brown sugar
    • 1/4 cup granulated sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 cup cold unsalted butter, cut into small cubes
    • 1/2 cup chopped pecans or walnuts (optional)
  • For the Coffee Glaze (Optional):
    • 1 cup powdered sugar
    • 2-3 tablespoons strong brewed coffee, cooled
    • 1/2 teaspoon vanilla extract

Preparing the Streusel Topping:

Okay, let’s start with the streusel! This is the crunchy, sweet topping that makes this coffee cake so irresistible. It’s super easy to make, and you can even prepare it ahead of time if you want.

  1. In a medium bowl, whisk together the 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon. Make sure everything is nicely combined.
  2. Add the 1/4 cup cold unsalted butter, cut into small cubes, to the flour mixture. Now, here’s the fun part: use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small pieces of butter still visible – that’s what creates those delicious pockets of buttery goodness in the topping.
  3. If you’re using nuts (and I highly recommend it!), stir in the 1/2 cup chopped pecans or walnuts. They add a wonderful nutty flavor and texture to the streusel.
  4. Once the streusel is ready, set it aside in the refrigerator while you prepare the cake batter. This helps the butter stay cold and prevents the streusel from melting too much during baking.

Making the Pumpkin Coffee Cake Batter:

Now for the main event – the cake batter! This is where the magic happens, and the pumpkin spice aroma starts to fill your kitchen. Don’t be intimidated; it’s a straightforward process.

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour if you prefer. This will ensure that the cake doesn’t stick to the pan and comes out easily.
  2. In a large bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. This is your dry ingredient mixture. Make sure everything is well combined so that the spices are evenly distributed throughout the cake.
  3. In a separate large bowl, whisk together the 1 1/2 cups granulated sugar and 1/2 cup vegetable oil until well combined. The mixture should be smooth and slightly thickened.
  4. Add the 1 cup pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract to the sugar and oil mixture. Whisk until everything is well combined and the batter is smooth.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup cooled strong brewed coffee. Begin and end with the dry ingredients. This helps to prevent overmixing, which can result in a tough cake. Mix until just combined. Be careful not to overmix the batter. A few lumps are okay.

Assembling and Baking the Coffee Cake:

Almost there! Now it’s time to put everything together and get this coffee cake into the oven.

  1. Pour the cake batter into the prepared 9×13 inch baking pan, spreading it evenly.
  2. Sprinkle the streusel topping evenly over the cake batter. Make sure to cover the entire surface of the cake for maximum streusel goodness.
  3. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
  4. Let the cake cool in the pan for at least 15 minutes before cutting and serving. This allows the cake to set and makes it easier to slice.

Making the Coffee Glaze (Optional):

If you want to add an extra touch of sweetness and coffee flavor, this coffee glaze is the perfect finishing touch. It’s quick and easy to make, and it adds a beautiful sheen to the cake.

  1. In a small bowl, whisk together the 1 cup powdered sugar, 2-3 tablespoons cooled strong brewed coffee, and 1/2 teaspoon vanilla extract until smooth. Add more coffee, one tablespoon at a time, until you reach your desired consistency. The glaze should be thin enough to drizzle but thick enough to coat the cake.
  2. Once the cake has cooled slightly, drizzle the coffee glaze evenly over the top.

Tips and Variations:

Here are a few extra tips and ideas to customize this pumpkin coffee cake to your liking:

  • Spice it up: Feel free to adjust the amount of spices to your taste. If you like a stronger spice flavor, add a little more cinnamon, nutmeg, or cloves. You can also add a pinch of ground ginger or allspice.
  • Add chocolate chips: For a chocolatey twist, stir in 1/2 cup of chocolate chips into the cake batter or sprinkle them on top of the streusel topping.
  • Use different nuts: If you’re not a fan of pecans or walnuts, you can use other nuts like almonds, hazelnuts, or macadamia nuts.
  • Make it gluten-free: To make this coffee cake gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum for best results.
  • Store it properly: Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Freezing: You can freeze the coffee cake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
  • Coffee Strength: The strength of your brewed coffee will impact the final flavor. I prefer a medium-strong brew, but adjust to your preference. You can even use espresso for a more intense coffee flavor.
  • Pumpkin Pie Spice: If you don’t have individual spices on hand, you can substitute with pumpkin pie spice. Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
  • Buttermilk Substitution: If you don’t have coffee, you can substitute with buttermilk for a tangier flavor. The acidity in buttermilk helps to tenderize the cake.
  • Sour Cream Addition: Adding 1/2 cup of sour cream to the batter will result in a moister and richer cake.

Troubleshooting:

Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

  • Cake is dry: This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and don’t overbake the cake.
  • Cake is sinking in the middle: This could be due to underbaking or opening the oven door too frequently during baking. Make sure the cake is fully baked before removing it from the oven and avoid opening the oven door unnecessarily.
  • Streusel is too crumbly: This could be due to not using enough butter or using butter that is too warm. Make sure the butter is cold and cut into small cubes.
  • Streusel is melting: This could be due to the oven being too hot or the streusel being too close to the heat source. Lower the oven temperature slightly or move the cake to a lower rack in the oven.

  • Pumpkin Coffee Cake

    Conclusion:

    And there you have it! This Pumpkin Coffee Cake is more than just a recipe; it’s an experience. It’s the warm, comforting hug you need on a crisp autumn morning, the perfect centerpiece for a cozy brunch, and a guaranteed crowd-pleaser at any gathering. I truly believe this cake captures the essence of fall in every single bite, from the moist, spiced crumb to the sweet, crunchy streusel topping.

    Why is this a must-try? Because it’s incredibly easy to make, even for beginner bakers. The ingredients are readily available, and the steps are straightforward. But more importantly, it delivers an explosion of flavor that will leave you wanting more. The pumpkin puree adds a subtle sweetness and incredible moisture, while the spices create a symphony of warmth that dances on your tongue. And that streusel? Oh, that streusel! It’s the perfect textural contrast to the soft cake, adding a delightful crunch and a burst of buttery sweetness.

    But the best part? This recipe is incredibly versatile! Feel free to experiment and make it your own. For a richer flavor, try using brown butter in the streusel. You can also add chopped pecans or walnuts to the streusel for extra crunch and nutty flavor. If you’re feeling adventurous, swirl a layer of cream cheese filling into the batter before baking. The possibilities are endless!

    Serving Suggestions:

    * Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
    * Drizzle with a simple glaze made from powdered sugar and milk.
    * Enjoy it with a cup of hot coffee or tea for the ultimate fall treat.
    * For a festive touch, sprinkle with chopped pecans and a dusting of powdered sugar before serving.
    * Leftovers can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

    Variations to Explore:

    * Spice it up: Add a pinch of cayenne pepper to the batter for a subtle kick.
    * Chocolate chips: Fold in chocolate chips for a decadent twist.
    * Maple glaze: Replace the milk in the glaze with maple syrup for a richer, more autumnal flavor.
    * Cream cheese swirl: Create a cream cheese filling by combining cream cheese, sugar, and vanilla extract, and swirl it into the batter before baking.
    * Nutty delight: Add chopped pecans or walnuts to the batter for extra texture and flavor.

    I’m so excited for you to try this recipe and experience the magic of this Pumpkin Coffee Cake for yourself. It’s a recipe that I’ve perfected over the years, and I’m confident that you’ll love it as much as I do.

    So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious pumpkin coffee cake you’ve ever tasted! And please, don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me on social media and let me know what variations you tried. Happy baking! I can’t wait to see what you create! Let me know if you have any questions, I’m always happy to help.

    Pumpkin Coffee Cake: The Ultimate Fall Baking Recipe

    A moist and flavorful pumpkin coffee cake with a crunchy streusel topping and optional coffee glaze. Perfect for fall mornings or a cozy dessert.

    Save This Recipe
    Prep Time20 minutes
    Cook Time30 minutes
    Total Time50-55 minutes
    Yield12-16 servings
    👨‍🍳By: Lily
    📂Category: Breakfast
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 12-16 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Spice it up: Adjust the amount of spices to your taste.
    • Add chocolate chips: Stir in 1/2 cup of chocolate chips into the cake batter or sprinkle them on top of the streusel topping.
    • Use different nuts: If you’re not a fan of pecans or walnuts, you can use other nuts like almonds, hazelnuts, or macadamia nuts.
    • Make it gluten-free: To make this coffee cake gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum for best results.
    • Store it properly: Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
    • Freezing: You can freeze the coffee cake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
    • Coffee Strength: The strength of your brewed coffee will impact the final flavor. I prefer a medium-strong brew, but adjust to your preference. You can even use espresso for a more intense coffee flavor.
    • Pumpkin Pie Spice: If you don’t have individual spices on hand, you can substitute with pumpkin pie spice. Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
    • Buttermilk Substitution: If you don’t have coffee, you can substitute with buttermilk for a tangier flavor. The acidity in buttermilk helps to tenderize the cake.
    • Sour Cream Addition: Adding 1/2 cup of sour cream to the batter will result in a moister and richer cake.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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