Pumpkin Coffee Cake

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.

Cook techniques

Mixing Technique

When preparing the batter, ensure to mix the wet and dry ingredients separately before combining them. This helps to create an even texture.

Preventing Overmixing

Be cautious not to overmix the batter once the wet and dry ingredients are combined, as this can lead to a dense coffee cake. Mix just until the ingredients are incorporated.

Layering Flavors

To enhance the flavor profile, consider adding spices such as cinnamon or nutmeg to the batter and crumb topping.

Baking Temperature Control

Bake at a moderate temperature to allow the cake to rise evenly. If the top browns too quickly, cover it loosely with foil to prevent burning.

Cake Testing

To check if the coffee cake is done, use a toothpick inserted into the center. It should come out clean when the cake is fully baked.

FAQ

Can I use a different type of squash instead of pumpkin?

Yes, other types of squash like butternut or acorn can work well as a substitute.

How can I store leftover pumpkin coffee cake?

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze.

Can I make this coffee cake in advance?

Absolutely! You can prepare the batter in advance and refrigerate it until you’re ready to bake.

Is it possible to make a gluten-free version?

Yes, you can substitute all-purpose flour with a gluten-free flour blend to make it gluten-free.

What can I use instead of eggs?

You can substitute eggs with applesauce, mashed banana, or a commercial egg replacer to accommodate dietary restrictions.

Conclusion

This pumpkin coffee cake is a delightful blend of flavor and texture, perfect for autumn gatherings or a cozy morning treat. With its moist crumb and warming spices, it’s sure to be a hit with family and friends. The combination of coffee and pumpkin elevates the classic coffee cake to new heights, making it a standout recipe to add to your collection.

More recipes suggestions and combination

Apple Cinnamon Coffee Cake

Combine the warm flavors of apple and cinnamon with a moist cake base for a perfect fall dessert.

Chocolate Pumpkin Swirl Cake

Mix creamy chocolate with pumpkin for a decadent dessert that is both rich and flavorful.

Spiced Pear Coffee Cake

Use ripe pears and aromatic spices like nutmeg and cardamom to create a fragrant and inviting coffee cake.

Carrot Cake Muffins

Make mini versions of carrot cake packed with walnuts and spices for a portable morning snack.

Maple Pecan Coffee Cake

Incorporate maple syrup and crunchy pecans for a sweet and nutty twist on the traditional coffee cake.