Pumpkin Coffee Cake
Pumpkin coffee cake is a delightful treat that combines the warm flavors of autumn with rich, moist cake, making it perfect for breakfast or a sweet afternoon snack. This recipe will guide you step-by-step to create a pumpkin coffee cake that is not only easy to make but also deliciously satisfying. The cake is complemented with a crunchy streusel topping, providing an excellent contrasting texture that takes this dessert to the next level.
Why You Will Love This Pumpkin Coffee Cake
This pumpkin coffee cake is packed with flavor and moisture thanks to the pumpkin puree and an array of warm spices. The unique combination of cinnamon and nutmeg complements the pumpkin perfectly, evoking feelings of comfort and nostalgia. Additionally, the streusel topping adds a delightful crunch that pairs beautifully with the soft cake. This cake is versatile, too; serve it at breakfast, as a snack, or for dessert. Your family and friends will adore this delightful fall treat!
Ingredients
Before diving into the preparation steps, let’s gather the necessary ingredients for this delicious pumpkin coffee cake.
Main 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
Step 1: Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan or a square baking dish by greasing and flouring it. This ensures that your cake won’t stick to the pan and will come out perfectly shaped.
Step 2: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk these dry ingredients together to ensure that they are well mixed and free of lumps. Set aside.
Step 3: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This process should take about 2-3 minutes and is essential for incorporating air into the batter, which helps it rise during baking.
Step 4: Beat in the egg and vanilla extract, mixing until combined. Then, add the pumpkin puree and sour cream to the mixture, stirring until smooth. The pumpkin adds moisture and flavor, while the sour cream contributes to the cake’s tenderness.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake. Stop mixing once you no longer see dry flour.
Step 6: For the streusel topping, in a small bowl, combine all the topping ingredients: flour, sugar, brown sugar, cinnamon, and salt. Use a pastry cutter or your fingers to blend the cold cubed butter into the dry ingredients, forming a crumbly mixture that resembles coarse crumbs.
Step 7: Pour the batter into the prepared pan, spreading it out evenly. Then, sprinkle the streusel topping generously over the batter. This topping will create a wonderfully crunchy layer as it bakes.
Step 8: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake in the last few minutes of baking to prevent over-baking.
Step 9: Allow the coffee cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Cooling the cake properly helps preserve its moisture and texture.
FAQ
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree. Just make sure to cook and blend the pumpkin until it is smooth before measuring out 1 cup for the recipe.
How do I store leftover pumpkin coffee cake?
Store the coffee cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
Can I make this coffee cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking to avoid texture issues.
Can I add chocolate chips to the cake batter?
Absolutely! Adding chocolate chips is a delicious way to enhance flavor. I recommend folding in about 1/2 cup of chocolate chips for an extra sweet touch.
How do I know when the coffee cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. If there is batter clinging to the toothpick, it needs more time in the oven.
Conclusion
This pumpkin coffee cake is the perfect treat to welcome the fall season or enjoy year-round. Its moist, spiced flavor combined with the crunchy streusel topping makes it irresistible for any occasion. You can easily whip up this recipe to enjoy with family or friends, and it’s a delightful way to savor the comforting flavors of pumpkin. Don’t hesitate to experiment with add-ins like nuts or chocolate chips to make it even more special. Happy baking!
