Pumpkin Coffee Cake
A moist and flavorful cake made with pumpkin purée and warm spices, perfect for fall gatherings or enjoying with coffee.
Ingredients
Cake Ingredients
- 1 can Pumpkin purée Make sure it’s pure pumpkin purée, not pumpkin pie filling.
- 2 cups All-purpose flour Use unbleached flour for a tender crumb.
- 3/4 cup Granulated sugar For sweetness.
- 3/4 cup Brown sugar Gives depth to the flavor.
- 2 Eggs Provide moisture and bind ingredients together.
- 1 teaspoon Baking powder For rising.
- 1 teaspoon Baking soda Also for rising.
- 1 teaspoon Ground cinnamon Provides warm flavor.
- 1/2 teaspoon Ground nutmeg Enhances the autumn flavor profile.
- 1/2 cup Vegetable oil Can substitute with melted butter for richer taste.
- 1 cup Chopped nuts Optional, for added texture.
Crumble Topping
- 1/2 cup Brown sugar For sweetness in the topping.
- 1/2 cup All-purpose flour To create the crumble texture.
- 1/4 cup Butter Use cold and cut into small pieces.
- 1/2 cup Chopped nuts Optional for the topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round or square baking pan with cooking spray or butter, or line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, mix the pumpkin purée, eggs, vegetable oil, granulated sugar, and brown sugar until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- If using, fold in the chopped nuts gently.
Topping and Baking
- In a small bowl, combine the crumble topping ingredients: brown sugar, flour, butter, and nuts until crumbly.
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Cut into squares or wedges, and serve. Optionally, dust with powdered sugar.
Notes
For an extra layer of flavor, drizzle a glaze made of powdered sugar and milk over the cooled cake. You can also substitute pumpkin with mashed bananas for a different twist. The cake can be frozen for later enjoyment.