Pumpkin Spiced Coffee Cake is the perfect blend of rich coffee flavor and warm pumpkin spice, making it an ideal treat for fall gatherings or cozy mornings. This delightful recipe combines the comforting taste of pumpkin with the aromatic spices of cinnamon and nutmeg, topped with a crumbly streusel that adds an irresistible crunch. Whether you’re serving it at brunch or enjoying a slice with your afternoon coffee, this cake is sure to please!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. If desired, fold in the chopped nuts.
Step 5: Prepare Streusel Topping
In a small bowl, mix together 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup cold butter until crumbly. You can also add a pinch of cinnamon for extra flavor.
Step 6: Assemble the Cake
Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Pour the remaining batter on top and finish with the remaining streusel topping.
Step 7: Bake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy your Pumpkin Spiced Coffee Cake with a cup of coffee or tea!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before adding it to the recipe.
How should I store leftover Pumpkin Spiced Coffee Cake?
Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Can I freeze this coffee cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months.
What can I serve with Pumpkin Spiced Coffee Cake?
This cake pairs wonderfully with coffee, tea, or even a scoop of vanilla ice cream for a delightful dessert.