Pumpkin Coffee Cake

Pumpkin Coffee Cake

Introduction

Pumpkin Coffee Cake is a yummy treat that brings together the flavors of pumpkin and spices. It’s perfect for breakfast, brunch, or any time you want a sweet snack with your coffee. This cake is soft, moist, and topped with a crunchy streusel that makes every bite enjoyable.

Why Make This Recipe

This recipe is great because it is simple to make and uses common ingredients. Plus, it’s a wonderful way to celebrate the flavors of fall, even if it’s not autumn! Everyone loves the taste of pumpkin, and this cake is sure to please friends and family.

How to Make Pumpkin Coffee Cake

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup canned pumpkin
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice

Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 cup rolled oats (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
3. Add the pumpkin, sour cream, eggs, and vanilla extract to the butter mixture and mix until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. For the streusel topping, mix the flour, brown sugar, cinnamon, oats (if using), and melted butter until crumbly.
6. Pour half of the pumpkin batter into the prepared baking pan and spread it evenly. Sprinkle half of the streusel mixture over the batter. Pour the remaining pumpkin batter on top and finish with the remaining streusel.
7. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before serving. Enjoy your delicious pumpkin coffee cake!

How to Serve Pumpkin Coffee Cake

Serve the pumpkin coffee cake warm or at room temperature. It’s tasty on its own, but you can also drizzle it with a bit of icing or serve it with a dollop of whipped cream.

How to Store Pumpkin Coffee Cake

Store leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days. You can also keep it in the fridge for about a week. If you want to keep it longer, freeze individual slices for up to 3 months.

Tips to Make Pumpkin Coffee Cake

• Make sure all your ingredients are at room temperature for smooth mixing.
• Don’t overmix the batter; stir just until combined.
• For a sweeter streusel topping, you can add extra brown sugar.

Variation

You can add nuts like walnuts or pecans to the streusel for a crunchy texture. If you like chocolate, try adding chocolate chips to the batter.

FAQs

• Can I use fresh pumpkin instead of canned?
  Yes, you can use cooked and pureed fresh pumpkin, but make sure it is not too watery.

• What if I don’t have sour cream?
  You can substitute plain yogurt for sour cream.

• Can I add frosting on top?
  Yes, a light cream cheese frosting can be a delicious addition if you prefer a sweeter cake.

Pumpkin Coffee Cake

Pumpkin Coffee Cake is a yummy treat that brings together the flavors of pumpkin and spices. It’s perfect for breakfast, brunch, or any time you want a sweet snack with your coffee.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 12 servings

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup canned pumpkin
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice

Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 cup rolled oats (optional)

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
• In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
• Add the pumpkin, sour cream, eggs, and vanilla extract to the butter mixture and mix until well combined.
• In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Streusel Preparation

• For the streusel topping, mix the flour, brown sugar, cinnamon, oats (if using), and melted butter until crumbly.

Baking

• Pour half of the pumpkin batter into the prepared baking pan and spread it evenly.
• Sprinkle half of the streusel mixture over the batter.
• Pour the remaining pumpkin batter on top and finish with the remaining streusel.
• Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool before serving.

Notes

Serve the pumpkin coffee cake warm or at room temperature. It’s tasty on its own, but you can also drizzle it with a bit of icing or serve it with a dollop of whipped cream. Store leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. You can freeze individual slices for up to 3 months. Make sure all your ingredients are at room temperature for smooth mixing. Don't overmix the batter; stir just until combined. For a sweeter streusel topping, you can add extra brown sugar. You can add nuts like walnuts or pecans to the streusel for a crunchy texture. If you like chocolate, try adding chocolate chips to the batter.

Keyword Coffee cake, Dessert, fall flavors, Pumpkin Coffee Cake, pumpkin spice