Introduction
Pumpkin coffee cake is a delightful treat that perfectly combines the flavors of autumn with the comforting texture of coffee cake. This recipe offers a moist, spiced cake that is not only delicious but also easy to make. Whether you’re looking for a perfect breakfast option or a delicious dessert to accompany your afternoon coffee, this pumpkin coffee cake is sure to impress.
Detailed Ingredients with measures
– 1 cup pumpkin puree
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup vegetable oil
– 2 large eggs
– 1/4 cup milk
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp ground ginger
– 1/2 tsp salt
– 1/2 cup chopped walnuts or pecans (optional)
– 1/2 cup streusel topping (made from sugar, flour, and butter)
Prep Time
The preparation time for this pumpkin coffee cake is approximately 15-20 minutes. This quick prep time allows you to get the batter ready in no time, making it an ideal recipe for busy mornings or unexpected guests.
Cook Time, Total Time, Yield
Cook time for the pumpkin coffee cake is around 30-35 minutes, depending on your oven. The total time from start to finish is approximately 50-55 minutes. This recipe yields about 8-10 servings, making it perfect for sharing with family and friends during fall gatherings or coffee breaks.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Baking Pan
Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
Step 4: Prepare the Pumpkin Mixture
In a large bowl, combine pumpkin puree, sugar, brown sugar, and eggs. Mix until well incorporated.
Step 5: Incorporate Wet Ingredients
Add in the vegetable oil and vanilla extract to the pumpkin mixture, stirring until blended.
Step 6: Combine Mixtures
Gradually add the dry ingredients to the pumpkin mixture. Mix until just combined, being careful not to overmix.
Step 7: Prepare the Streusel Topping
In a small bowl, mix together flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
Step 8: Layer the Cake
Pour half of the pumpkin batter into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Pour the remaining batter on top, followed by the rest of the streusel.
Step 9: Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Note 1: Storage
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Note 2: Freezing
This coffee cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored for up to 3 months.
Note 3: Flavor Variations
Feel free to add nuts or chocolate chips to the batter for added texture and flavor.
Note 4: Serving Suggestions
Serve warm or at room temperature. It pairs well with coffee or tea for a delightful treat.
