Introduction to Pumpkin Coffee Cake
What is pumpkin coffee cake and why it's perfect for fall?
If you’re looking for the perfect dessert to embrace the cozy vibes of fall, look no further than pumpkin coffee cake. This delightful treat blends the warm flavors of pumpkin, cinnamon, and nutmeg into a moist cake that practically screams autumn with every bite. Its rich texture, coupled with a crunchy crumb topping, makes it ideal for brunch gatherings, a midday snack, or as a sweet ending to a hearty dinner.
Pumpkin coffee cake celebrates the flavors of the season while being versatile enough to please a crowd. Whether enjoyed alongside your morning coffee or served with a scoop of vanilla ice cream for dessert, its warm spices and pumpkin goodness are sure to leave a lasting impression.
Interestingly, pumpkin isn't just delicious—it’s also packed with nutrients. According to Healthline, it's high in vitamins A and C, making this cake not only a treat but also a slightly healthier option. So, as the leaves begin to change, why not whip up a batch of this comforting cake? Your taste buds will thank you!
Ingredients for Pumpkin Coffee Cake
Creating a delicious Pumpkin Coffee Cake starts with the right ingredients. Here’s a handy breakdown to help you gather everything you need for this delightful treat.
List of Dry Ingredients
- All-purpose flour: 2 cups (250g) for a fluffy base.
- Baking soda: 1 teaspoon, to help the cake rise.
- Baking powder: ½ teaspoon, for an extra lift.
- Salt: ½ teaspoon, to balance the sweetness.
- Ground cinnamon: 1 and ½ teaspoons for that warm spice flavor.
- Ground nutmeg: ½ teaspoon, it adds a subtle depth.
- Ground cloves: ¼ teaspoon, a little goes a long way.
- Ground ginger: ¼ teaspoon for warmth and zest.
List of Wet Ingredients
- Pumpkin puree: 1 cup (226g), the star ingredient for moisture and flavor.
- Brown sugar: ½ cup (100g), packed for that rich sweetness.
- Canola or vegetable oil: ½ cup (120ml), for a tender crumb.
- Pure maple syrup: ¼ cup (82g), bringing natural sweetness.
- Milk: ¼ cup (60ml)*, any kind works!
Crumb Topping Ingredients
- All-purpose flour: ½ cup (63g) for a crumbly texture.
- Brown sugar: ½ cup (100g), packed to give that caramel-like crunch.
- Ground cinnamon: 1 and ½ teaspoons to tie it all together.
- Unsalted butter: ¼ cup (4 Tablespoons; 56g), cold and cut into chunks.
Gather these ingredients and get ready to bake a delightful pumpkin coffee cake that will impress friends and family alike! For more tips on ingredient measurements, check out Sally's Baking Addiction.
Step-by-step Preparation of Pumpkin Coffee Cake
Making a delightful pumpkin coffee cake at home not only fills your kitchen with a warm, spiced aroma but also offers an irresistible treat to enjoy with friends or during a cozy evening in. Let’s dive right into the preparation process!
Gather and prepare your ingredients
The first step to ensuring a smooth baking experience is to gather all your ingredients. You'll need:
- Crumb Topping: All-purpose flour, brown sugar, ground cinnamon, and cold unsalted butter.
- Pumpkin Coffee Cake: All-purpose flour, baking soda, baking powder, salt, spices (cinnamon, nutmeg, cloves, ginger), pumpkin puree, brown sugar, oil, maple syrup, and milk.
- Vanilla Icing: Confectioners’ sugar, coffee creamer (or milk), and pure vanilla extract.
Pro tip: Having all your ingredients ready will streamline the process. Don’t forget to preheat your oven to 350°F (177°C)!
Make the crumb topping
Start with the crumb topping as it requires a bit of mixing. In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Then, cut in the cold butter using a pastry blender or fork until the mixture resembles clumps and crumbs. Setting this aside will enhance your cake's texture, delivering that perfect crunchy contrast.
Prepare the pumpkin coffee cake batter
Next, it's time to whip up the cake batter. In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and spices. In a separate medium bowl, mix together the pumpkin puree, brown sugar, oil, maple syrup, and milk until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be cautious not to over-mix — the goal is a thick, rich batter ready to hold the crumb topping.
Combine wet and dry ingredients without over-mixing
As you combine your wet and dry ingredients, remember that a light hand is key. Over-mixing can make your cake dense instead of fluffy. Just stir until everything is just combined, and you'll have a beautifully thick batter ready for the pan.
Bake the pumpkin coffee cake and check for doneness
Once your batter is in the prepared baking pan (don't forget to spread it evenly!), sprinkle the crumb topping generously over the top. Bake for about 30-35 minutes. At the 30-minute mark, insert a toothpick in the center; it should come out clean or with a few moist crumbs. If it’s still wet, give it another 5 minutes.
Make the vanilla icing for finishing touch
As the cake cools, whisk together your icing ingredients in a small bowl. If you prefer a thinner consistency, just add an extra splash of cream or milk. Drizzle this over your cooled or slightly warm cake, and enjoy the beautiful glossy finish it brings.
Baking your own pumpkin coffee cake at home is easier than you think. It’s the perfect treat to share or savor solo — because who doesn’t deserve a little sweet indulgence? For more delicious ideas, check out Sally's Baking Addiction for other seasonal recipes!
Variations on Pumpkin Coffee Cake
Gluten-Free Pumpkin Coffee Cake
If you're looking to enjoy a delicious pumpkin coffee cake without gluten, you’re in luck! Simply substitute the regular all-purpose flour with a high-quality gluten-free flour blend. Ensure to check the blend contains xanthan gum; if not, add one teaspoon to your batter. This option maintains that irresistible moisture and flavor while accommodating gluten sensitivities, allowing everyone to savor this seasonal delight.
Pumpkin Chocolate Chip Coffee Cake
For those who can’t resist a bit of chocolate, mixing in semi-sweet chocolate chips elevates your pumpkin coffee cake to new heights! Add about a cup of chocolate chips to the batter, making each bite a delightful blend of pumpkin spice and rich chocolatey goodness. You'll definitely want a second slice after tasting this delicious twist!
For more delicious variations and insights on pumpkin baking, see Baking with Pumpkin for more creative ideas!
Cooking Tips and Notes for Pumpkin Coffee Cake
Storing and Freezing Advice
To keep your pumpkin coffee cake fresh, store it tightly covered at room temperature for up to three days. If you want to savor it longer, feel free to freeze individual slices for up to two months. Thaw overnight in the fridge before enjoying that cozy flavor again!
Spice Substitutions for Variation
Want to switch things up? Instead of using the mix of spices like cinnamon, nutmeg, and ginger, simply substitute with about 2 and ½ teaspoons of pumpkin pie spice. This not only saves time but adds a delightful twist, perfect for those who love spices. For a fresher approach, why not try adding some cardamom or a hint of allspice for unique flavors? Happy baking!
Serving Suggestions for Pumpkin Coffee Cake
Best Beverages to Pair with Pumpkin Coffee Cake
When enjoying a slice of pumpkin coffee cake, the right beverage can elevate your experience. Here are some delightful options:
- Coffee: A classic choice! Brew a rich, dark roast or an autumn-spiced latte to complement the cake's flavors.
- Tea: Try a warm chai or spiced herbal tea for a soothing accompaniment.
- Milk or Cream: A glass of cold milk or a splash of cream enhances the moistness of the cake beautifully.
Ideas for Serving at Brunch or Gatherings
Planning a brunch or hosting friends? This pumpkin coffee cake is a fantastic addition. Consider these serving ideas:
- Brunch Buffet: Set up a buffet with assorted pastries, including the coffee cake, alongside turkey bacon, fresh fruit, and yogurt.
- Dessert Table: Offer slices of the cake on a dessert table with toppings like whipped cream or caramel sauce.
- Sharing Plates: Cut the cake into smaller squares and serve alongside coffee or tea for a casual, shareable dessert option.
With these serving suggestions, your pumpkin coffee cake is sure to be a hit! For more delicious pumpkin-inspired recipes, check out Sally's Baking Addiction.
Time Breakdown for Pumpkin Coffee Cake
Preparation time
Get ready for a flavorful experience! You’ll need just 15 minutes to gather ingredients and mix the batter for this delicious pumpkin coffee cake.
Baking time
Once prepped, pop it in the oven for 30 to 35 minutes. The aroma of spices will surely fill your kitchen, setting the perfect cozy atmosphere.
Total time
In only 50 minutes, you can enjoy this scrumptious pumpkin coffee cake, ideal for any occasion from brunch with friends to a cozy night in. Get ready for a delightful treat!
Nutritional Facts for Pumpkin Coffee Cake
Calories per serving
Each slice of this delicious pumpkin coffee cake contains approximately 250 calories, making it a delightful treat without tipping the scales.
Key nutrients
Packed with nutrients, this cake provides:
- Fiber: Contributes to digestive health
- Vitamin A: Supports eye health thanks to the pumpkin puree
- Iron: Essential for energy levels
Dietary considerations
This recipe can easily be adapted for various dietary needs:
- Dairy-free options: Substitute with almond milk or coconut milk for the milk ingredient.
- Gluten-free: Use a gluten-free all-purpose flour blend.
- Low-sugar alternatives: Swap out sugar for a sugar substitute like Stevia.
Enjoy this autumn delight knowing it’s as wholesome as it is tasty! Interested in the full recipe? Check out Sally's Baking Addiction for more delicious treats!
FAQs about Pumpkin Coffee Cake
Can I make this pumpkin coffee cake ahead of time?
Absolutely! This pumpkin coffee cake not only tastes amazing when baked fresh but also holds its flavor beautifully when made in advance. You can bake it up to a day ahead and store it at room temperature, well-wrapped to keep it moist. If you’re planning on enjoying it later, just slice and serve!
What can I substitute for pumpkin puree?
If you’re in a pinch or simply prefer a different flavor, you can substitute pumpkin puree with canned sweet potato puree, mashed bananas, or even applesauce. Each option will give your pumpkin coffee cake a unique twist while maintaining that delightful moistness!
How do I know when my cake is fully baked?
To determine if your pumpkin coffee cake is done, simply insert a toothpick into the center. If it comes out clean or with a few moist crumbs, you’re good to go! A slight jiggle is natural, but avoid wet batter clinging to the toothpick. Happy baking!
Conclusion on Pumpkin Coffee Cake
In wrapping up this delightful pumpkin coffee cake recipe, you'll discover just how simple it is to indulge in the flavors of fall any time of year. The combination of moist cake, crunchy crumb topping, and sweet vanilla icing makes for a perfect treat. Enjoy with your favorite morning brew!
Pumpkin Coffee Cake with Crumb Topping
Equipment
- 9-inch square or springform baking pan
- Medium bowl
- Large bowl
- whisk
- pastry blender or fork
Ingredients
Crumb Topping
- ½ cup all-purpose flour spooned & leveled
- ½ cup brown sugar packed, light or dark
- 1 and ½ teaspoons ground cinnamon
- ¼ cup unsalted butter cold
Pumpkin Coffee Cake
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- ½ cup brown sugar packed, light or dark
- ½ cup canola or vegetable oil or melted coconut oil
- ¼ cup pure maple syrup
- ¼ cup milk
Vanilla Icing
- 1 cup confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- ¼ teaspoon pure vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Grease a 9-inch square or springform baking pan with nonstick spray. Set aside.
- Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
- Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing the batter. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
- Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
- Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake.
- Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
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