## Why Make This Recipe
Pumpkin Coffee Cake is a delightful dessert that brings warmth and comfort to any occasion. It's perfect for fall gatherings, holiday celebrations, or simply enjoying a cozy afternoon treat with a warm cup of coffee. The combination of pumpkin, spices, and rich buttery flavors creates a cake that is both moist and flavorful. This recipe is also versatile, allowing you to enjoy it any time of the year while capturing the spirit of the autumn season.
Making Pumpkin Coffee Cake from scratch is simpler than you might think. With just a few ingredients and a straightforward method, you will have a homemade masterpiece that will impress friends and family alike. This recipe not only satisfies your sweet tooth but also fills your kitchen with a wonderful, inviting aroma. Plus, it’s a great way to showcase pumpkin, a superfood packed with vitamins and nutrients, making this cake not just a treat but a nutritious option too.
## How to Make Pumpkin Coffee Cake
Creating a delicious Pumpkin Coffee Cake at home is an enjoyable process. Each step builds up the flavors and textures that make this cake special. Follow along to learn how to prepare this wonderful dessert.
### Ingredients
To make Pumpkin Coffee Cake, you will need the following ingredients:
- 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)
- 2 and 1/4 cups all-purpose flour
- 1 and 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 (light-flavor olive oil can also be used)
- 1 tablespoon vanilla extract
- 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
### Directions
1. **Preheat the Oven**: Start by preheating your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch cake pan with nonstick spray or butter.
2. **Make the Streusel**: In a large bowl, whisk together the 3 cups of flour, 1 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of kosher salt, 1 tablespoon of cinnamon, and 1 tablespoon of pumpkin pie spice. Melt 1 cup of butter and then stir it into the dry ingredients until the mixture resembles wet sand. Set this mixture aside.
3. **Prepare the Cake Batter**: In another bowl, whisk together 2 and 1/4 cups of flour, 1 and 1/2 cups of sugar, 1 tablespoon of baking powder, 3/4 teaspoon of baking soda, 3/4 teaspoon of kosher salt, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of cinnamon. Chop 1/2 cup of softened butter into small pieces and mix it with the dry ingredients until well blended.
4. **Mixing in the Pumpkin**: Add half of the can of pumpkin puree to the flour mixture and mix until combined.
5. **Adding Eggs and Oil**: In the same bowl, whisk together the remaining pumpkin, 4 large eggs, 1/4 cup of oil, and 1 tablespoon of vanilla extract. Gradually combine this mixture with the flour mixture in three parts, making sure to mix well after each addition.
6. **Layering the Cake**: Spread 2 cups of the batter into the prepared pan. Sprinkle 1 cup of the streusel mixture over the batter. Repeat the layers, finishing with the streusel on top.
7. **Baking the Cake**: Bake the cake in your preheated oven for about 35 minutes. After that, sprinkle any remaining streusel on top and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean.
8. **Cooling**: Once baked, allow your cake to cool for about 15-20 minutes before cutting it into pieces.
9. **Making the Icing**: In a mixing bowl, beat 1/4 cup of softened butter. Then, add 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, 3 tablespoons of milk, and 2 cups of powdered sugar. Mix until the icing is smooth and creamy.
10. **Drizzling Icing**: Drizzle the icing over the cooled cake. Serve the cake warm to enjoy the delightful combination of flavors.
## How to Serve Pumpkin Coffee Cake
Serving Pumpkin Coffee Cake is simple and can be tailored to suit any occasion. You can serve it warm or at room temperature. It pairs beautifully with a hot cup of coffee, tea, or even a glass of apple cider for a fall-themed treat. When serving, consider cutting the cake into squares and placing them on dessert plates. You can also dust a little powdered sugar on top for an extra touch.
This cake is also an excellent addition to holiday brunches. With its rich flavors, it can double as a dessert or even a sweet breakfast treat. You might even want to serve it with whipped cream or a scoop of vanilla ice cream for a more decadent dessert option.
## How to Store Pumpkin Coffee Cake
To keep your Pumpkin Coffee Cake fresh and delicious, store it correctly. After it has cooled completely, cover the cake with plastic wrap or aluminum foil to prevent it from drying out. You can store it at room temperature if you plan to eat it within a few days.
For longer storage, consider refrigerating the cake. In the fridge, it can last for about a week. If you want to keep it longer, you can freeze it for up to three months. To freeze, slice the cake and wrap each piece in plastic wrap followed by aluminum foil. When you're ready to enjoy it again, let it thaw at room temperature or reheat gently in the oven.
## Tips to Make Pumpkin Coffee Cake
1. **Use Fresh Ingredients**: Always use fresh spices and baking powder for the best flavor and rise in your cake.
2. **Properly Measure Flour**: Spoon and level the flour when measuring. This will help avoid a dense cake that can result from using too much flour.
3. **Mix Gently**: When adding the wet ingredients to the dry, mix gently to avoid overmixing, which can lead to a tough cake texture.
4. **Check for Doneness**: Use a toothpick to check if the cake is done. If it comes out clean, your cake is ready!
5. **Customize the Spice Level**: Feel free to increase the amount of cinnamon or pumpkin pie spice if you love a stronger flavor.
## Variation
If you're looking to switch things up, consider adding nuts or chocolate chips to the batter for added texture and flavor. Chopped pecans or walnuts can add a nice crunch, while chocolate chips can provide a sweet surprise. You can also experiment with different spices or add apples or cranberries to create new flavor combinations.
## FAQs
### Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook it down and puree it until smooth before using it in your recipe.
### What can I substitute for vegetable oil?
If you don’t have vegetable oil, light-flavored olive oil or melted coconut oil can be used as substitutes.
### How do I know when my cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready.
### Can I leave out the icing?
Yes, the cake is tasty on its own and can be served plain if you prefer a less sweet treat.
### Is this cake suitable for freezing?
Absolutely! This cake freezes well. Just make sure to wrap it properly to prevent freezer burn.
Now that you have the complete recipe and all the details you need, it’s time to get baking and enjoy your homemade Pumpkin Coffee Cake!
Pumpkin Coffee Cake
A delicious and moist dessert cake featuring the warm flavors of pumpkin and spices, perfect for fall gatherings or cozy afternoons.
Ingredients
Method
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch cake pan with nonstick spray or butter.
- In a large bowl, whisk together the 3 cups of flour, 1 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of kosher salt, 1 tablespoon of cinnamon, and 1 tablespoon of pumpkin pie spice.
- Melt 1 cup of butter and stir it into the dry ingredients until the mixture resembles wet sand. Set this mixture aside.
Cake Batter Preparation
- In another bowl, whisk together 2 and 1/4 cups of flour, 1 and 1/2 cups of sugar, 1 tablespoon of baking powder, 3/4 teaspoon of baking soda, 3/4 teaspoon of kosher salt, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of cinnamon.
- Chop 1/2 cup of softened butter into small pieces and mix it with the dry ingredients until well blended.
- Add half of the can of pumpkin puree to the flour mixture and mix until combined.
- In the same bowl, whisk together the remaining pumpkin, 4 large eggs, 1/4 cup of oil, and 1 tablespoon of vanilla extract.
- Gradually combine this mixture with the flour mixture in three parts, making sure to mix well after each addition.
Baking the Cake
- Spread 2 cups of the batter into the prepared pan. Sprinkle 1 cup of the streusel mixture over the batter. Repeat the layers, finishing with the streusel on top.
- Bake the cake for about 35 minutes. After that, sprinkle any remaining streusel on top and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow your cake to cool for about 15-20 minutes before cutting it into pieces.
Icing Preparation
- In a mixing bowl, beat 1/4 cup of softened butter.
- Add 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, 3 tablespoons of milk, and 2 cups of powdered sugar. Mix until the icing is smooth and creamy.
- Drizzle the icing over the cooled cake. Serve warm.
Notes
Serve the cake warm for the best flavor and texture, optionally dust with powdered sugar before serving. Can be served plain or with whipped cream or vanilla ice cream for a dessert option.