Pumpkin Coffee Cake
Pumpkin Coffee Cake is a delightful treat that brings the warm flavors of fall to your kitchen. This soft and moist cake is perfect for breakfast or a cozy afternoon snack. With a touch of pumpkin puree and a crunchy streusel topping, it’s sure to become a favorite for gatherings and family celebrations.
Why Make This Recipe
Making Pumpkin Coffee Cake is worthwhile because it combines delicious flavors and a comforting texture. It’s simple to prepare, uses common ingredients, and fills your home with a lovely aroma while it bakes. Plus, this recipe is great for any season, making it a versatile addition to your baking repertoire.
How to Make Pumpkin Coffee Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/4 cup sour cream
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until it’s light and fluffy.
- Beat in the egg and vanilla extract until everything is well combined.
- Mix in the pumpkin puree and sour cream until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- In a separate bowl, prepare the streusel topping by combining flour, granulated sugar, brown sugar, cinnamon, and salt.
- Cut in the cold cubed butter using a pastry cutter or your fingers until it looks like coarse crumbs.
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
How to Serve Pumpkin Coffee Cake
Serve the Pumpkin Coffee Cake warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also add a dusting of powdered sugar on top for a sweet finish.
How to Store Pumpkin Coffee Cake
To store your Pumpkin Coffee Cake, keep it in an airtight container 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 tightly in plastic wrap or foil.
Tips to Make Pumpkin Coffee Cake
- Make sure your butter is softened for easier mixing.
- Do not overmix the batter; it should be just combined for the best texture.
- Experiment with adding nuts or chocolate chips to the batter for added flavor and texture.
Variation
You can add chocolate chips, walnuts, or even dried cranberries to the batter for different variations. Another option is to swap out the spices for a pumpkin spice blend for an extra kick of flavor.
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree! Just make sure it’s cooked and well-drained for the best results.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake and store it wrapped at room temperature for a few days or in the refrigerator for up to a week.
3. What can I serve with my Pumpkin Coffee Cake?
It pairs well with coffee, tea, or even a scoop of vanilla ice cream for a sweet treat.
Enjoy baking this delightful Pumpkin Coffee Cake, and savor each bite!
