Introduction to Pumpkin Coffee Cake
Pumpkin coffee cake is more than just a seasonal treat; it's a delightful convergence of flavors and textures that appeals to young professionals seeking comfort in their busy lives. This cake combines the warm spices of cinnamon and pumpkin pie spice with a buttery streusel topping, making it the perfect accompaniment to a cozy afternoon coffee or tea break.
Why is pumpkin coffee cake especially perfect for young professionals? First, it’s easy to prepare! In just under an hour, you can bake a cake that impresses friends or family. Imagine inviting colleagues over for a weekend brunch and serving this delightful dessert; it'll surely become your signature dish. Plus, the cake keeps well, allowing you to enjoy it throughout the week or even share it with loved ones.
Also, incorporating pumpkin puree not only adds delicious flavor but also provides a boost of nutrients, making your indulgence a bit guilt-free. Want to discover more about the benefits of pumpkin? Visit Healthline for detailed insights.
If you're a young professional navigating the demands of work and social life, pumpkin coffee cake is your new go-to recipe! Its versatility and comforting essence make it an essential addition to your baking repertoire.
Ingredients for Pumpkin Coffee Cake
Creating the perfect pumpkin coffee cake starts with gathering the right ingredients. Here’s what you’ll need to whip up this delightful treat!
For the streusel topping
- 3 cups all-purpose flour, spooned and leveled
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks), melted
The streusel topping adds a delightful crunch and sweetness to your pumpkin coffee cake. The combination of spices brings in that extra warmth we associate with fall.
For the cake
- 2 & ¼ cups all-purpose flour
- 1 & ½ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup butter (1 stick), softened but cool
- 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- ¼ cup vegetable oil (light-flavor olive oil works great)
- 1 tablespoon vanilla extract
The cake itself is rich and moist, thanks to the pumpkin puree, making it an irresistible fall favorite.
For the icing
- ¼ cup butter (half stick), very soft
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt (adjust if using table salt)
- 3 tablespoons milk (adjust for consistency)
- 2 cups powdered sugar
This icing gives your pumpkin coffee cake the perfect finishing touch, adding a sweet, creamy element that complements the spice beautifully.
With these ingredients prepped, you're ready to create a cozy dessert that’s perfect for gatherings or a quiet weekend treat! For more tips, check out Baker's Kitchen for baking advice and inspiration.
Step-by-Step Preparation of Pumpkin Coffee Cake
When the crisp air of autumn rolls in, there's nothing quite like baking a warm pumpkin coffee cake to welcome the season. Let’s dive into the delightful process of creating this flavor-packed treat. Follow these simple steps, and you'll soon have a delicious cake ready for any occasion!
Preheat the oven and prepare the pan
Start your journey by preheating your oven to 350°F (175°C). This is a crucial step, as you want everything to bake evenly. While the oven warms up, grab a 9x13 inch cake pan and grease it with non-stick spray or a generous layer of butter. Proper preparation sets the foundation for a beautifully baked pumpkin coffee cake.
Make the streusel topping
Next up, it’s time to create that irresistible streusel topping. In a large bowl, whisk together:
- 3 cups all-purpose flour
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
Once combined, melt 1 cup of butter in the microwave and stir it into the flour-sugar mixture until it resembles wet sand with some larger chunks. Don't worry if it's not smooth; this variation adds texture. If you're feeling extra organized, pop it in the fridge while you move on to the cake.
Prepare the cake batter
Using a large bowl or a stand mixer, combine:
- 2 & ¼ cups all-purpose flour
- 1 & ½ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
Next, add ½ cup softened butter, cutting it into chunks, along with about half a can of pumpkin puree. Mix until everything is well-combined. In another bowl, blend the remaining pumpkin puree with 4 eggs, ¼ cup vegetable oil, and 1 tablespoon vanilla. Gradually incorporate this into your flour mixture—aim for a light, fluffy batter.
Layer the cake and streusel
Now for the fun part! Spread 2 cups of batter into your prepared pan. Follow that with 1 cup of streusel, spreading it evenly across the top. Next, dollop on another 2 cups of batter, then sprinkle another 1 cup of streusel over it. Finish the layers with the remaining batter, smoothing it out, and top with the rest of your streusel mixture—saving some for later is helpful!
Bake the pumpkin coffee cake
Slide your cake into the oven and let it bake for 35 minutes. For the final touch, quickly add any leftover streusel just before finishing the baking process. You want a toothpick to come out clean, so keep an eye on it as it bakes.
Prepare and drizzle the icing
While the cake cools, whip up a simple icing. Beat together:
- ¼ cup very soft butter
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 tablespoons milk
- 2 cups powdered sugar
Adjust milk to reach your desired consistency. Drizzle it over your cooled cake, and voila! Your mouthwatering pumpkin coffee cake is ready for everyone to enjoy.
This treat isn't just a dessert; it's a slice of autumn nostalgia. So, grab a piece, brew your favorite cup of coffee, and savor the flavors of the season.
Variations on Pumpkin Coffee Cake
Gluten-Free Pumpkin Coffee Cake
For those on a gluten-free diet, you can easily adapt the pumpkin coffee cake recipe! Swap out all-purpose flour with a gluten-free flour blend that measures cup-for-cup, making sure to add a scoop of xanthan gum if it’s not included in your mix. The rich pumpkin flavor will still shine through, and you won't miss a beat on texture.
Pumpkin Spice Latte Coffee Cake
If you love the warm flavors of a pumpkin spice latte, consider adding ¼ cup of brewed espresso to the wet ingredients for an extra kick! Then, fold in a bit of chopped dark chocolate to resonate with that signature latte taste. This delightful twist on the classic pumpkin coffee cake will not only satisfy your coffee cravings but also make for a fantastic brunch centerpiece.
Feel free to experiment and share your variations with friends! For more ideas, check out these muffin recipes that play on seasonal flavors.
Cooking Tips and Notes for Pumpkin Coffee Cake
Key Pointers for Perfect Texture
To achieve that ideal texture in your pumpkin coffee cake, ensure you measure your flour correctly—spoon and level it in your measuring cup. This prevents a dense cake. Additionally, don’t overmix after adding the pumpkin and egg mixture; a few lumps are perfectly okay. The secret to a scrumptious crumb is in the butter—opt for softened but still cool butter for the batter!
Storage Tips for Leftovers
For any delicious leftover pumpkin coffee cake, store it in an airtight container at room temperature for 2-3 days. If you’d like it to last longer, shift it to the refrigerator, where it can stay fresh for a week. To enjoy it warm later, simply reheat individual slices in the microwave for 10-20 seconds. If you're curious about more storage tips, you can check out this guide.
Serving Suggestions for Pumpkin Coffee Cake
Pairing with Coffee or Tea
Enjoying your pumpkin coffee cake with a warm cup of coffee or tea is a match made in flavor heaven. The rich autumnal spices marry beautifully with a classic black coffee, while a smooth chai tea enhances the cake's nuttiness. For a twist, try pairing it with a spiced latte; the creaminess complements the cake’s texture perfectly. Don’t forget to serve them warm to amplify the comforting experience!
Enjoying as a Dessert or Breakfast Treat
This delightful pumpkin coffee cake is versatile enough to shine as both a dessert and a breakfast treat. Serve it with a dollop of whipped cream for dessert, or enjoy a slice alongside your morning coffee for a cozy start to the day. Slice it into squares and pack them for an on-the-go breakfast — it’s a delicious way to embrace the flavors of fall any time!
For more pairing ideas, check out this article on coffee pairings or explore tips on how to add a unique flair to your breakfast treats.
Time Breakdown for Pumpkin Coffee Cake
Preparation Time
Get ready to dive into baking by allowing about 30 minutes for preparation. This includes mixing the ingredients and prepping your pan.
Cooking Time
Once your cake is in the oven, sit back and relax for about 45 to 50 minutes while the sweet aroma of pumpkin coffee cake fills your kitchen.
Total Time
In total, you’ll need about 1 hour and 20 minutes from start to finish. This delightful treat is well worth the wait!
For those who love to learn more about the science of baking, check out articles on Baking Science or tips on achieving perfect cakes at King Arthur Baking. Enjoy your baking adventure with this delightful pumpkin coffee cake!
Nutritional Facts for Pumpkin Coffee Cake
When indulging in a slice of pumpkin coffee cake, it's good to know what you're enjoying nutritionally. Here's a quick overview:
Calories
Each slice packs approximately 553 calories, making it a sweet treat for a cozy afternoon.
Sugar Content
With around 35 grams of sugar per slice, this cake offers a delicious sweetness that perfectly complements its rich pumpkin flavor.
Fiber Content
You'll get about 2 grams of fiber in each serving, adding a touch of heartiness to this delightful dessert.
For more insights on pumpkin nutrition, check out Healthline for detailed articles that dive deeper into the health benefits of your favorite fall vegetable!
FAQs about Pumpkin Coffee Cake
Can I substitute fresh pumpkin for canned?
Absolutely! You can use fresh pumpkin in your pumpkin coffee cake recipe, but keep in mind that it needs to be cooked and pureed first. Simply roast a small pumpkin, scoop out the flesh, and blend until smooth. Be sure to drain any excess moisture for the best texture. This can enhance the flavor and make your cake even more special!
How can I make this cake healthier?
To make a healthier version of pumpkin coffee cake, consider these simple swaps:
- Reduce the sugar: You can cut back on granulated sugar or use natural sweeteners like honey or maple syrup.
- Whole wheat flour: Swap in whole wheat flour for a boost in fiber.
- Applesauce for fat: Replace some of the butter with unsweetened applesauce to lower calories and fat.
What should I do if I don't have a stand mixer?
No stand mixer? No problem! You can use a hand whisk or a hand mixer to blend your ingredients. Just keep an eye on the consistency and mix until everything is well combined. Embrace the old-fashioned way of baking, and remember, it’s all about enjoying the process!
For more tips and tricks, feel free to explore this resource for delicious pumpkin ideas!
Conclusion on Pumpkin Coffee Cake
Summing up the deliciousness and simplicity of making pumpkin coffee cake!
In conclusion, pumpkin coffee cake is a delightful treat that's both simple to prepare and bursting with flavor. This recipe combines warm spices with a rich, moist texture, making it a perfect choice for any gathering or a cozy night in. Enjoy a slice with your favorite coffee for a warm, comforting experience!
Pumpkin Coffee Cake: The Best Fall Treat You'll Love Baking
Equipment
- 9x13 inch cake pan
- medium bowl
- Large bowl
- Stand mixer or electric beaters
Ingredients
Streusel
- 3 cups all purpose flour spooned and leveled
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter melted (2 sticks)
Cake
- 2 ¼ cups all purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup butter softened but still cool (1 stick)
- 1 can (15-oz) pumpkin puree NOT pumpkin pie filling (divided)
- 4 large eggs
- ¼ cup vegetable oil light-flavor olive oil recommended
- 1 tablespoon vanilla extract
Icing
- ¼ cup butter very soft (half stick)
- 1 teaspoon vanilla extract
- ½ 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 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
- Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, ½ cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
- Melt 1 cup butter in a medium bowl in the microwave. Pour into the larger bowl and stir the butter into the flour.
- Set aside the streusel mixture, ideally refrigerate it if you have room.
- For the cake: In a large bowl or stand mixer, whisk together 2 and ¼ cups flour, 1 and ½ cups granulated sugar, 1 tablespoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
- Chop ½ cup softened butter into chunks and add it to the flour mixture.
- Use a spatula to scoop out half of the can of pumpkin puree and add it to the bowl with the flour and butter. Blend until moistened.
- In the bowl where the butter was melted, whisk together the remaining pumpkin, 4 eggs, ¼ cup vegetable oil, and 1 tablespoon vanilla.
- Add the egg mixture to the flour mixture in 3 additions, beating well between each addition.
- Spread 2 cups of batter into the bottom of the prepared cake pan.
- Sprinkle 1 cup of streusel evenly over the top.
- Spread another 2 cups batter on top and evenly distribute.
- Add another 1 cup streusel on top.
- Add the remaining batter and spread evenly.
- Spread another 2 cups of streusel on top of the cake.
- Bake the cake at 350 for 35 minutes.
- Quickly add the remaining streusel on top of the cake, focusing on areas where the cake has puffed.
- Bake for another 10-15 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack for at least 15-20 minutes before cutting.
- Make the icing: In a medium bowl, beat the softened butter until smooth.
- Mix in vanilla, kosher salt, milk, and powdered sugar, adjusting milk to reach desired consistency.
- Drizzle the icing over the cake.
- Serve warm; reheating individual servings in the microwave if desired.
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