Pumpkin Coffee Cake

Pumpkin puree, used in this recipe, is a great addition to baked goods. This versatile ingredient adds a natural sweetness and incredible moisture to the base of the cake. To top it off, a sprinkle of easy streusel topping takes it to the next level, adding a delightful crunch and spiced flavor. This recipe creates an indulgent spiced cake that looks like it was straight out of a bakery, even though you don't have to be a professional baker to make it.

Whether you're hosting a cozy fall brunch with family and friends, celebrating Thanksgiving, or looking to indulge in a delightful afternoon snack, this cake fits the bill perfectly. The moist and tender crumb, enriched with the earthy sweetness of pumpkin puree and warm spices, offers a comforting taste of autumn in every bite! 

Why You'll Love This Recipe

• Unlike traditional coffee cake, this treat uses pumpkin puree in the batter to ensure a rich pumpkin flavor with an incredibly moist texture. 
• With the aromatic blend of pumpkin pie spice and cinnamon in every bite, this cake captures the essence of fall, making it a great dessert when you're craving a cozy treat. 
• The easy-to-make streusel topping adds a satisfying crunch, elevating the texture and bringing a contrast to the softness of the cake.
• Enjoy it during the Thanksgiving holiday, for a fall brunch, or as a sweet portion to any savory breakfast, especially with coffee!

Ingredients You'll Need

• Brown Sugar - Adds sweetness and moisture to the cake, enhancing the overall flavor and texture.
• Softened Butter - Provides richness and tenderness to the cake, contributing to its soft and delicate crumb.
• Pumpkin Puree - The star ingredient infuses the cake with a delicious pumpkin flavor and ensures a moist texture.
• Vanilla Extract - Enhances the overall taste of the cake, adding a pleasant aroma and depth of flavor.
• Egg - Acts as a binder, contributing to the structure and texture of the cake while also providing moisture.
• Milk - Helps create a tender and moist cake texture, ensuring the batter comes together smoothly.
• Pumpkin Pie Spice - An aromatic blend of warm spices that perfectly complements the pumpkin flavor, bringing a distinct fall essence to the cake.
• Baking Powder - Serves as a leavening agent, helping the cake rise and achieve a fluffy and airy texture.
• Cinnamon - Enhances the warm and comforting taste of the cake, complementing the pumpkin spice flavors.
• Salt - Balances the sweetness and enhances all the flavors in the cake, bringing out its richness.
• All Purpose Flour - The main dry ingredient provides structure to the cake while ensuring a tender crumb.

Streusel Topping :

• All Purpose Flour - The base of the streusel helps create a crumbly and crispy texture when combined with the other ingredients.
• Brown Sugar - Sweetens the streusel and enhances its caramel-like flavor when combined with butter and spices.
• Softened Butter - Binds the streusel together, forming small lumps that create a delightful crunchy topping when baked.
• Pumpkin Pie Spice - Infuses the streusel with warm, aromatic flavors that perfectly complement the pumpkin coffee cake.

How To Make Pumpkin Coffee Cake with Streusel Topping

Make the streusel topping: Add brown sugar, flour, butter, and pumpkin pie spice to a medium-sized mixing bowl. Using a fork or a pastry cutter, mix the ingredients together until small lumps start to form. Place the bowl in the fridge while you make the cake batter. 

Prepare for baking: Preheat oven to 350℉. Grease an 8x8-inch baking pan with butter or cooking spray. Set aside.

Mix the wet ingredients: To a stand mixer with the paddle attachment, add the brown sugar, butter, pumpkin puree, vanilla extract, egg, and milk. Cream together ingredients until everything is well incorporated.

Add the dry ingredients: Turn the mixer to low, then add the pumpkin pie spice, cinnamon, and baking powder. Slowly add in the flour and mix just until blended without overmixing. 

Bake and cool: Pour the batter into the prepared pan. Sprinkle the topping evenly over the top of the cake. Bake for 50-55 minutes. Poke a toothpick into the center of the cake. When it comes out clean, the cake is done. Let the cake cool completely before slicing. Enjoy!

Recipe Tips

• Ensure your butter is properly softened, as this will make it easier to cream with the other wet ingredients, resulting in a smoother batter.
• Be sure you are using pumpkin puree instead of pumpkin pie filling, as the filling has additional ingredients and sugar. 
• When measuring the pumpkin puree, use a dry measuring cup and level it off for accurate quantities, as too much pumpkin can affect the cake's texture.
• Grease the baking pan generously to prevent the cake from sticking, or use parchment paper to lift the cake out once it's baked with ease. 
• Before adding the streusel topping, lightly tap the pan on the counter to remove any air pockets and create an even surface for the streusel to adhere to.
• To check for doneness, insert a toothpick into the center of the cake during the final minutes of baking. If it comes out clean or with just a few moist crumbs, the cake is ready to be removed from the oven to avoid overbaking.

Variations

• For a nutty twist, add ½ cup of chopped pecans or walnuts to the streusel topping, providing a delightful crunch and nutty aroma to complement the pumpkin flavor.
• Mix the zest of one orange or lemon into the batter, giving it a refreshing citrus note that pairs well with the warm spice. 
• Use gluten-free flour in place of all-purpose flour for those following a gluten-free diet. Make sure you check the rest of your ingredients for gluten. 
• Add ½ cup of dried cranberries or raisins into the batter, adding bursts of sweetness and tanginess throughout. 
• Drizzle a cream cheese glaze over the cooled cake by combining softened cream cheese, powdered sugar, and a splash of milk until smooth and pourable. 

Storing & Freezing

Storing: Store the coffee cake in an airtight container at room temperature for up to 2 to 3 days. Place it in the fridge to keep it fresh for 4-5 days. 

Freezing: Let the cake cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped cake in a resealable freezer bag or airtight container to prevent freezer burn. It can be stored in the freezer for up to 2 to 3 months. When ready to enjoy, thaw the cake at room temperature or in the refrigerator before serving. 

FAQ

More Easy Dessert Recipes

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• Chocolate Frosted Shortbread Cookies
• Best Ever Banana Bread

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