Pumpkin Coffee Cake

Pumpkin Coffee Cake is a delightful treat that combines the warm flavors of pumpkin spice with a moist, tender crumb. Perfect for breakfast, dessert, or an afternoon snack, this cake is versatile enough to serve on any occasion. The streusel topping adds a delightful crunch, making it not just delicious but also visually appealing. Enjoy this cake with a cup of coffee or tea, and savor the comforting flavors that make it a fall favorite.

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps and common ingredients, this recipe is perfect for bakers of all skill levels.
• Flavorful and Moist: The combination of pumpkin and spices creates a rich flavor profile that’s both comforting and satisfying.
• Versatile Serving Options: Serve it as a breakfast item, an afternoon snack, or a dessert at gatherings; it’s suitable for any occasion.
• Perfect for Sharing: With 18 generous pieces, it’s ideal for parties or family get-togethers. Everyone will want to try a slice!
• Freezes Well: You can easily store leftovers in the freezer for future cravings. Just thaw and enjoy!

Tools and Preparation

Before diving into the pumpkin coffee cake recipe, gather your tools and prepare your workspace. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• Baking pan (9×13 inch)
• Cooling rack

Importance of Each Tool

• Mixing bowls: These are essential for combining ingredients efficiently without making a mess in your kitchen.
• Measuring cups and spoons: Accurate measurements ensure your cake turns out perfectly every time.
• Whisk: Ideal for mixing dry ingredients and incorporating air into wet mixtures for better texture.

Ingredients

Pumpkin, spice & everything nice come together in this easy pumpkin coffee cake with streusel topping. It’s incredibly moist with the perfect pumpkin spice flavor.

For the Batter

• 1/2 cup unsalted butter (112 grams) (melted)
• 1 and 1/3 cups all-purpose flour (167 grams) (aka plain flour)
• 6 tablespoons brown sugar (79 grams) (1/4 cup plus 2 tablespoons)
• 1/3 cup granulated sugar (67 grams)
• 1 teaspoon cinnamon
• 3 cups all-purpose flour (375 grams) (spooned & leveled)
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Wet Ingredients

• 3/4 cup vegetable oil (180 ml) (or canola oil)
• 1 and 1/2 cups packed brown sugar (315 grams) (I used light)
• 3 large eggs, whisked together (room temperature)
• 2 teaspoons vanilla
• 1/2 cup sour cream (120 ml) (room temperature)
• 2 cups canned pumpkin: or just use one 15oz can plus 1 extra tablespoon sour cream

For the Topping

• 2-3 tablespoons heavy cream (30-45 ml) (or milk)
• 1 – 1 1/2 cups powdered sugar (110 – 165 grams) (sifted)

How to Make Pumpkin Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350F (180C) degrees. This step ensures your cake bakes evenly.

Step 2: Prepare Your Baking Pan

Grease a 9×13 inch baking pan with butter or oil. Lightly flour it to prevent sticking. Ensure that the sides of your baking pan are at least 2 inches tall; otherwise, the cake may overflow during baking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, combine:
1. All-purpose flour.
2. Brown sugar.
3. Granulated sugar.
4. Cinnamon.
5. Ground ginger.
6. Ground nutmeg.
7. Ground cloves.
8. Baking soda.
9. Baking powder.
10. Salt.

Whisk these ingredients together until well combined.

Step 4: Combine Wet Ingredients

In another mixing bowl, mix:
1. Melted butter.
2. Vegetable oil.
3. Brown sugar.
4. Whisked eggs.
5. Vanilla extract.
6. Sour cream.
7. Canned pumpkin.

Stir until fully combined.

Step 5: Combine Wet and Dry Mixtures

Gradually add the wet mixture into the dry mixture while stirring gently until just blended; avoid overmixing to keep your cake tender.

Step 6: Bake

Pour the batter into your prepared baking pan and spread it evenly using a spatula. Bake in your preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.

Let cool before serving! Enjoy your Pumpkin Coffee Cake!

How to Serve Pumpkin Coffee Cake

Pumpkin coffee cake is a delightful treat that can be enjoyed in various ways. Whether you serve it for breakfast, as an afternoon snack, or at a special gathering, these serving suggestions will enhance your experience.

With a Cup of Coffee

• Pair it with your favorite brew for a cozy breakfast or brunch option.

Topped with Whipped Cream

• Add a dollop of whipped cream on top for extra creaminess and sweetness.

Served Warm

• Enjoy the cake warm from the oven; it amplifies the spices and pumpkin flavor.

Accompanied by Fresh Fruit

• Serve slices alongside fresh fruits like apples or pears for a refreshing contrast.

Drizzled with Caramel Sauce

• A drizzle of caramel sauce adds an indulgent touch that complements the cake’s flavors.

As Dessert After Dinner

• Slice it into squares and present it as a dessert option to impress your guests.

How to Perfect Pumpkin Coffee Cake

To ensure your pumpkin coffee cake turns out perfectly every time, keep these tips in mind.

• Use Room Temperature Ingredients: Make sure eggs, sour cream, and any other dairy are at room temperature for better mixing and texture.
• Measure Flour Correctly: Spoon flour into your measuring cup and level off to avoid using too much, which can make the cake dense.
• Don’t Overmix the Batter: Mix until just combined. Overmixing can lead to a tougher texture in your cake.
• Check Doneness with a Toothpick: Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s done baking.
• Let It Cool Completely: Allow the cake to cool fully before frosting or serving. This helps maintain its structure.
• Store Properly: Keep any leftovers covered at room temperature for up to three days or refrigerate for longer freshness.

Best Side Dishes for Pumpkin Coffee Cake

When enjoying pumpkin coffee cake, consider these side dishes that complement its flavors beautifully.

1. Yogurt Parfait
   A layer of yogurt with granola and fresh fruit adds creaminess and crunch.
2. Chia Seed Pudding
   This light and nutritious side can balance the richness of the coffee cake.
3. Smoothie Bowl
   A vibrant smoothie bowl topped with nuts and seeds creates a refreshing contrast.
4. Fruit Salad
   Fresh seasonal fruits tossed together brighten up the plate and palate.
5. Nut Butter Spread
   A spread of almond or peanut butter adds protein and healthy fats for an extra filling option.
6. Granola Bars
   Chewy homemade granola bars make for a great on-the-go accompaniment alongside your coffee cake.

Common Mistakes to Avoid

Making pumpkin coffee cake can be fun, but avoiding common mistakes will ensure your cake turns out perfectly.

• Incorrect Measurements: Always measure your ingredients accurately. Use a kitchen scale for dry ingredients and liquid measuring cups for liquids to avoid uneven textures.
• Not Preheating the Oven: Preheating is essential for even baking. Make sure to preheat your oven to 350F (180C) before placing your cake inside.
• Using Cold Ingredients: Ingredients like eggs and sour cream should be at room temperature. This helps in achieving a uniform batter and a moist cake.
• Overmixing the Batter: Mix just until combined. Overmixing can lead to a dense texture instead of a light and fluffy pumpkin coffee cake.
• Skipping the Streusel Topping: The streusel topping adds flavor and texture. Don’t skip this step for that perfect crunch on top of your cake.
• Not Allowing to Cool: Letting your cake cool completely before slicing is crucial. This helps maintain its structure and makes for easier serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover pumpkin coffee cake in an airtight container.
• It will last up to 5 days in the refrigerator.

Freezing Pumpkin Coffee Cake

• Wrap slices tightly in plastic wrap or aluminum foil.
• Store in a freezer-safe container or zip-top bag for up to 3 months.

Reheating Pumpkin Coffee Cake

• Oven: Preheat to 350F (175C). Place slices on a baking sheet, cover with foil, and heat for about 10-15 minutes.
• Microwave: Heat individual slices on a microwave-safe plate for 15-30 seconds, checking until warm.
• Stovetop: Use a skillet over low heat. Cover with a lid and warm for about 5 minutes, flipping halfway through.

Frequently Asked Questions

Here are some common questions about making pumpkin coffee cake that can help clarify any doubts you may have.

How do I make my Pumpkin Coffee Cake more moist?

To enhance moisture, ensure you’re using room temperature ingredients like eggs and sour cream. Adding extra canned pumpkin can also help maintain moisture levels.

Can I use fresh pumpkin instead of canned?

Yes! If you prefer fresh pumpkin, roast it first until tender, then puree it before adding it to the batter.

What can I substitute for sour cream in Pumpkin Coffee Cake?

Greek yogurt is an excellent substitute for sour cream. You can also use buttermilk or a dairy-free yogurt if you prefer.

How do I know when my Pumpkin Coffee Cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Final Thoughts

This pumpkin coffee cake is not only delicious but also versatile. You can customize it by adding nuts, chocolate chips, or even swapping spices based on your preference. We encourage you to try this delightful recipe that brings together warmth and comfort in every bite!