Pumpkin Coffee Cake

Pumpkin Coffee Cake is the perfect treat for any occasion, whether it’s breakfast, brunch, or dessert. This delightful cake combines the warm flavors of pumpkin and spices with a delicious streusel topping. It’s incredibly moist and packed with pumpkin goodness, making it a favorite for fall gatherings and cozy weekends at home.

Why You’ll Love This Recipe

• Delicious Flavor: The blend of pumpkin, cinnamon, and nutmeg creates a warm and inviting flavor profile that is hard to resist.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
• Versatile Enjoyment: Serve it as a sweet breakfast treat, an afternoon snack with coffee, or as a dessert after dinner.
• Moist Texture: The addition of sour cream ensures that the cake remains moist and tender every time you bake it.
• Perfect for Sharing: With 18 pieces per batch, it’s an ideal recipe for parties, family gatherings, or just sharing with friends.

Tools and Preparation

Before you start baking your Pumpkin Coffee Cake, gather the necessary tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Baking pan (9×13 inches)
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• Mixing bowls: These are essential for combining ingredients thoroughly without any mess.
• Baking pan: A 9×13 inch pan is crucial for even baking and allows the cake to rise perfectly without overflowing.
• Rubber spatula: This tool helps in folding ingredients gently while ensuring nothing gets stuck in the bowl.

Ingredients

Pumpkin, spice & everything nice come together in this easy Pumpkin Coffee Cake with streusel topping. It’s incredibly moist with the perfect pumpkin spice flavor.

For the Cake

• 1/2 cup unsalted butter (112 grams) (melted)
• 1 and 1/3 cups all-purpose flour (167 grams) (aka plain flour)
• 6 tablespoons brown sugar (79 grams) (1/4 cup plus 2 tablespoons)
• 1/3 cup granulated sugar (67 grams)
• 1 teaspoon cinnamon
• 3 cups all-purpose flour (375 grams) (spooned & leveled)
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil (180 ml) (or canola oil)
• 1 and 1/2 cups packed brown sugar (315 grams) (light)
• 3 large eggs, whisked together (room temperature)
• 2 teaspoons vanilla
• 1/2 cup sour cream (120 ml) (room temperature)
• 2 cups canned pumpkin, or just use one 15oz can plus 1 extra tablespoon sour cream
• 2-3 tablespoons heavy cream (30-45 ml) (or milk)

For the Streusel Topping

• 1 – 1 1/2 cups powdered sugar (110 – 165 grams) (sifted)

How to Make Pumpkin Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C).

Step 2: Prepare Your Baking Pan

Grease a 9×13 inch baking pan and lightly flour it. Ensure that the sides of your baking pan are at least 2 inches tall to prevent overflow while baking.

Continue following through each step of the preparation process to create your delicious Pumpkin Coffee Cake!

How to Serve Pumpkin Coffee Cake

Serving your delicious Pumpkin Coffee Cake can elevate any gathering or morning routine. Here are some creative ways to enjoy this delightful treat.

With Fresh Whipped Cream

• Light and Airy: Top each slice with a dollop of freshly whipped cream for a light, creamy contrast to the dense cake.

Accompanied by Nuts

• Crunchy Texture: Sprinkle chopped walnuts or pecans on top for added crunch and nutty flavor that pairs beautifully with pumpkin.

Alongside a Warm Beverage

• Perfect Pairing: Serve with hot coffee, tea, or even spiced cider to enhance the cozy flavors of the cake.

Topped with Maple Glaze

• Sweet Finish: Drizzle a simple maple glaze over the top for an extra touch of sweetness that complements the spices in the cake.

How to Perfect Pumpkin Coffee Cake

To ensure your Pumpkin Coffee Cake is moist and flavorful, consider these helpful tips.

• Use Room Temperature Ingredients: Mixing room temperature eggs and sour cream helps create a smooth batter and ensures even baking.

• Don’t Overmix the Batter: Stir just until combined to avoid a dense texture; overmixing can lead to tough cake.

• Check for Doneness Early: Keep an eye on your cake as it bakes; start checking around 30 minutes to prevent overbaking.

• Cool Before Serving: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps maintain moisture.

Best Side Dishes for Pumpkin Coffee Cake

Pairing your Pumpkin Coffee Cake with side dishes can create a well-rounded meal. Here are some great options to consider.

1. Fresh Fruit Salad: A mix of seasonal fruits provides freshness and balances the sweetness of the cake.
2. Yogurt Parfait: Layer yogurt with granola and berries for a creamy, crunchy accompaniment.
3. Cheese Platter: Include a variety of cheeses that offer savory notes, like sharp cheddar or creamy brie.
4. Savory Muffins: Consider serving with spinach or cheese muffins for a delightful contrast in flavors.
5. Herbal Tea Selection: Offer a variety of herbal teas that complement the spices in the cake, such as chai or mint.
6. Granola Bars: Add homemade granola bars on the side for an extra crunch and nutritious boost.

Common Mistakes to Avoid

When making Pumpkin Coffee Cake, there are a few common pitfalls that can affect the final result. Here’s how to avoid them:

• Boldly measuring flour: Using too much flour can make your cake dry. Always spoon and level your flour rather than scooping directly from the bag.
• Ignoring room temperature ingredients: Cold eggs or sour cream can lead to uneven mixing. Ensure all your ingredients are at room temperature for better incorporation.
• Overmixing the batter: This can result in a tough texture. Mix just until the dry ingredients are combined to keep your cake tender.
• Skipping the streusel topping: The streusel adds great flavor and texture. Don’t skip this step if you want a delicious contrast to the moist cake.
• Not greasing the pan properly: A well-greased pan helps prevent sticking and makes serving easier. Be sure to grease and lightly flour your baking pan before pouring in the batter.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Pumpkin Coffee Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Pumpkin Coffee Cake

• Wrap slices tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container.
• You can freeze it for up to 3 months without losing quality.

Reheating Pumpkin Coffee Cake

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat individual slices for 20-30 seconds until warmed through, but be careful not to dry it out.
• Stovetop: Use a skillet over low heat, covering with a lid, and warm each slice for about 5 minutes.

Frequently Asked Questions

Here are some questions often asked about Pumpkin Coffee Cake:

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree! Just make sure it’s cooked and well-drained before adding it to your batter.

How do I make my Pumpkin Coffee Cake more flavorful?

Consider adding nuts or chocolate chips into the batter for extra texture and taste. You can also enhance flavors with spices like allspice or cardamom.

What is the best way to serve Pumpkin Coffee Cake?

Serve it warm with a dollop of whipped cream or alongside a cup of coffee for an enjoyable afternoon treat.

How long does Pumpkin Coffee Cake last once baked?

If stored properly in an airtight container, it lasts up to 5 days in the fridge or 3 months in the freezer.

Final Thoughts

This Pumpkin Coffee Cake is not only delicious but also incredibly versatile. You can customize it by adding nuts, chocolate, or even swapping spices according to your taste. It’s perfect for breakfast, dessert, or any time you crave something sweet. Give this recipe a try; you won’t be disappointed!