Pumpkin Coffee Cake
Pumpkin Coffee Cake is a delightful treat that combines the rich flavors of pumpkin with warm spices. This recipe is perfect for breakfast, brunch, or even an afternoon snack with your favorite cup of coffee. It’s moist, flavorful, and topped with a sweet streusel that adds a lovely crunch.
Why Make This Recipe
Making Pumpkin Coffee Cake is a great way to enjoy the cozy flavors of the fall season any time of year! It’s easy to prepare and uses simple ingredients you probably already have at home. Plus, this cake is sure to impress your family and friends with its delicious taste and inviting aroma.
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 the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until 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.
- 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 the mixture resembles coarse crumbs.
- Pour the batter into the prepared pan and 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 before slicing and serving.
How to Serve Pumpkin Coffee Cake
Serve Pumpkin Coffee Cake warm or at room temperature. It pairs wonderfully with coffee or tea, and it can be enjoyed plain or with a dollop of whipped cream on top. This cake also makes a wonderful addition to brunch or holiday gatherings.
How to Store Pumpkin Coffee Cake
Store any leftover Pumpkin Coffee Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it tightly with plastic wrap before freezing.
Tips to Make Pumpkin Coffee Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Use a gentle hand when mixing the dry ingredients into the wet ingredients to keep the cake light and fluffy.
- Experiment with adding nuts or chocolate chips into the batter for extra flavor.
- Don’t skip the streusel topping – it adds a fantastic texture and flavor to the cake!
Variation
You can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. You can also try using applesauce instead of sour cream for a lighter texture.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before adding it to the recipe.
2. Is this coffee cake suitable for freezing?
Yes, Pumpkin Coffee Cake freezes well. Just wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
3. How can I make the cake sweeter?
If you prefer a sweeter cake, you can increase the granulated sugar or add a glaze on top after the cake cools.
Enjoy baking this delightful Pumpkin Coffee Cake, and indulge in every delicious bite!
