why make this recipe
Pumpkin Coffee Cake is a delightful treat that perfectly blends the flavors of pumpkin, spices, and sweetness. It’s an ideal choice for those chilly mornings when you crave something warm and comforting. Not only is it delicious, but it’s also simple to make. The combination of a moist cake with a crunchy streusel topping makes it perfect for breakfast, brunch, or even an afternoon snack. This recipe will fill your kitchen with a wonderful aroma that will surely bring everyone to the table.
how to make Pumpkin Coffee Cake
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 & 1/4 cups all-purpose flour
- 1 & 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 (I use light-flavor olive oil)
- 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:
Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub it with butter.
Make the streusel: In a large bowl, whisk together 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 in a medium bowl in the microwave. Pour this melted butter into the larger bowl and stir it into the flour mixture until it looks like wet sand with some big chunks. Set aside and refrigerate if possible.
For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups of flour, 1 and 1/2 cups of granulated 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 chunks and add to the flour mixture.
Scoop about half of the pumpkin puree from the can and add it to the bowl with flour and butter. Use a paddle attachment or electric beaters to blend until everything comes together. Add more pumpkin puree if needed, but don’t over-mix.
In the same medium bowl used for the melted butter, add the remaining pumpkin puree. Whisk in 4 eggs, 1/4 cup of vegetable oil, and 1 tablespoon of vanilla. Mix until well blended.
Gradually add the egg mixture to the flour mixture in three parts, beating for about 20 seconds after each addition. Once fully combined, beat for another minute until the batter is light and fluffy.
Spread 2 cups of batter into the bottom of your prepared pan and sprinkle 1 cup of streusel evenly over the top. Repeat by spreading another 2 cups of batter, then add 1 cup of streusel. Finally, spread the remaining batter on top and add the last 2 cups of streusel. Reserve any extra streusel in the fridge.
Bake the cake at 350 degrees for 35 minutes. Quickly remove the cake from the oven and sprinkle the remaining streusel on top, focusing on areas that have puffed up. Return the cake to the oven immediately and bake for an additional 10-15 minutes. Check if cooked by inserting a toothpick in the center.
Let the cake cool on a wire rack for at least 15-20 minutes before cutting into it.
Make the icing: In a medium bowl, beat 1/4 cup of butter until smooth. Add 1 teaspoon of vanilla, 1/2 teaspoon of kosher salt, 3 tablespoons of milk, and 2 cups of powdered sugar. Beat until smooth, adding more milk if necessary.
Drizzle the icing over the cake, either fully or on individual servings. The cake is best served warm, so heat individual servings in the microwave for a few seconds as needed.
how to serve Pumpkin Coffee Cake
Serve warm slices of Pumpkin Coffee Cake with a drizzle of icing. It pairs wonderfully with a hot cup of coffee or tea, making it a perfect option for breakfast or an afternoon pick-me-up. You could also add a dollop of whipped cream or a scoop of vanilla ice cream for extra richness.
how to store Pumpkin Coffee Cake
Store any leftover Pumpkin Coffee Cake covered on the counter for 2-3 days. If you’d like it to last longer, you can keep it in the fridge for up to a week. Make sure it’s completely cool before storing to avoid moisture buildup.
tips to make Pumpkin Coffee Cake
- Make sure the butter is softened but not completely melted for the best texture.
- Don’t over-mix the batter, as this can make the cake dense.
- Feel free to add chopped nuts or chocolate chips to the batter or streusel for added flavor and crunch.
- For a fall twist, add chopped apples or cranberries to the batter.
variation
For a different flavor twist, you can substitute the pumpkin puree with mashed bananas or applesauce. You can also experiment with different spices, such as nutmeg or ginger, to create your own unique coffee cake.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use cooked and pureed fresh pumpkin, but make sure it’s well-drained so that it doesn’t add extra moisture to the cake.
Can I make this recipe gluten-free?
Yes, you can use a 1:1 gluten-free baking flour in place of all-purpose flour for a gluten-free version.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter. The cake should also not wobble when you shake the pan.
Pumpkin Coffee Cake
Ingredients
For the Streusel
- 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 (melted) Melt in a microwave
For the Cake
- 2.25 cups all-purpose flour
- 1.5 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 (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 recommended
- 1 tablespoon vanilla extract
For the Icing
- 1/4 cup butter (very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt Use less if using table salt
- 3 tablespoons milk More to taste
- 2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan.
- In a large bowl, whisk together all ingredients for the streusel.
- Melt 1 cup of butter and stir it into the flour mixture until it resembles wet sand.
- Set the streusel aside and refrigerate if possible.
Cake Mixing
- In another bowl, whisk together the ingredients for the cake.
- Chop part of the softened butter and mix it with the flour mixture.
- Add half of the pumpkin puree to the flour and butter mixture.
- In another bowl, mix the rest of the pumpkin puree with the eggs, oil, and vanilla.
- Gradually combine with the flour mixture until fully mixed.
Baking
- Spread 2 cups of batter into the prepared pan, sprinkle 1 cup of streusel on top, and repeat with remaining batter and streusel.
- Bake for 35 minutes, sprinkle any remaining streusel, and bake for an additional 10-15 minutes.
- Check doneness with a toothpick, then let cool for 15-20 minutes.
Icing and Serving
- Beat together icing ingredients until smooth.
- Drizzle icing over the cooled cake and serve warm.
