Spiced Pumpkin Coffee Cake – Nothing beats the taste and aroma of a freshly baked pumpkin coffee cake on a crisp fall morning. This recipe is the ultimate comfort food that combines the classic flavors of pumpkin and cinnamon in a moist and fluffy cake topped with a buttery streusel. It’s perfect for breakfast, brunch, or even as a dessert. Trust me, this Pumpkin Coffee Cake is a recipe that you and your family will love to indulge in this fall season.
This Pumpkin Coffee Cake has been a staple in my household for years. It all started when my husband and I discovered our mutual love for pumpkin-spiced treats. We would eagerly wait for fall to arrive just so we could indulge in our favorite flavors. One day, I decided to surprise him by baking this coffee cake for breakfast, and it was an instant hit. Since then, this recipe has become a family tradition that we look forward to every year. The aroma of pumpkin pie spice and the sweet taste of the streusel topping always remind us of the beautiful memories we’ve shared over the years.
Why This Pumpkin Coffee Cake Recipe Will Be Your Fall Favorite?
This Pumpkin Coffee Cake recipe is a true fall favorite for several reasons. Firstly, the use of canned pumpkin adds an amazing depth of flavor and moistness to the cake. Secondly, the combination of pumpkin pie spice and cinnamon creates a perfect balance of warmth and sweetness that will make you feel cozy and comforted. Finally, the buttery streusel topping adds a satisfying crunch to the cake, making it a perfect match for a cup of coffee or tea. This recipe is easy to follow, and the result is a beautiful and delicious cake that you and your loved ones will adore.
Ingredients:
Streusel Topping:
- 2 cups (240g) all-purpose flour
- 1 1/3 cup (266g) Dixie Crystals Extra Fine Granulated Sugar
- 1 1/2 teaspoon cinnamon
- 1 1/2 sticks (170g) butter, melted
Pumpkin Coffee Cake:
- 3 cups (360g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 2 cups (400g) Dixie Crystals Extra Fine Granulated Sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz.) can pumpkin (not pumpkin pie filling)
- 1/3 cup (80g) sour cream
- 1 cup (240ml) whole milk
Directions:
Preheat your oven to 350°F (180°C) and grease a 9×13-inch cake pan.
To make the streusel topping, whisk together 2 cups of flour, 1 1/3 cups of sugar, and 1 1/2 teaspoons of cinnamon in a medium-sized bowl. Add the melted butter and stir with a fork until crumbly. Set aside.
In a separate medium bowl, mix 3 cups of flour, 1 tablespoon of pumpkin pie spice, 1 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set aside.
Using a large bowl or a stand mixer, cream 3/4 cup of softened butter and 2 cups of sugar until light and fluffy. Beat in 3 eggs until smooth, then stir in 1 tablespoon of vanilla extract, 1 can (15 oz) of pumpkin (not pumpkin pie filling), and 1/3 cup of sour cream.
Beat in the flour mixture and 1 cup of whole milk alternately, starting and ending with the flour mixture, until the batter is well combined.
Pour the batter into the prepared pan, then top it with the streusel topping and spread it into an even layer. Gently press the topping into the top of the cake with your hands.
Bake the cake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for a few minutes before slicing and serving warm or at room temperature. Enjoy!
Notes:
- The recipe calls for all-purpose flour, but you can also use cake flour or a gluten-free flour blend as a substitute. Keep in mind that using a different type of flour may affect the texture of the cake.
- Make sure to use pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
- If you don’t have sour cream, you can substitute with plain Greek yogurt or buttermilk.
- This cake is best served warm or at room temperature. You can reheat individual slices in the microwave for a few seconds if needed.
- You can store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
In conclusion, this Pumpkin Coffee Cake is a delicious and flavorful treat that is perfect for fall or any time of the year. The combination of pumpkin, warm spices, and buttery streusel topping creates a comforting and indulgent dessert that will please everyone. Whether you’re looking for a weekend baking project or an easy dessert for a special occasion, this recipe is a great choice. Give it a try and savor the cozy flavors of autumn!
FAQs
Can I use a different type of flour for this recipe?
Yes, you can use cake flour or a gluten-free flour blend as a substitute for all-purpose flour. Keep in mind that using a different type of flour may affect the texture of the cake.
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s important to use pure pumpkin puree for this recipe, as pumpkin pie filling contains added sugar and spices.
What can I use as a substitute for sour cream?
You can substitute with plain Greek yogurt or buttermilk if you don’t have sour cream.
How should I store leftover cake?
You can store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Spiced Pumpkin Coffee Cake
Ingredients
Streusel Topping:
- 2 cups 240g all-purpose flour
- 1 1/3 cup 266g Dixie Crystals Extra Fine Granulated Sugar
- 1 1/2 teaspoon cinnamon
- 1 1/2 sticks 170g butter, melted
Pumpkin Coffee Cake:
- 3 cups 360g all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup 170g unsalted butter, softened
- 2 cups 400g Dixie Crystals Extra Fine Granulated Sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 15 oz. can pumpkin (not pumpkin pie filling)
- 1/3 cup 80g sour cream
- 1 cup 240ml whole milk
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9x13-inch cake pan.
- To make the streusel topping, whisk together 2 cups of flour, 1 1/3 cups of sugar, and 1 1/2 teaspoons of cinnamon in a medium-sized bowl. Add the melted butter and stir with a fork until crumbly. Set aside.
- In a separate medium bowl, mix 3 cups of flour, 1 tablespoon of pumpkin pie spice, 1 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set aside.
- Using a large bowl or a stand mixer, cream 3/4 cup of softened butter and 2 cups of sugar until light and fluffy. Beat in 3 eggs until smooth, then stir in 1 tablespoon of vanilla extract, 1 can (15 oz) of pumpkin (not pumpkin pie filling), and 1/3 cup of sour cream.
- Beat in the flour mixture and 1 cup of whole milk alternately, starting and ending with the flour mixture, until the batter is well combined.
- Pour the batter into the prepared pan, then top it with the streusel topping and spread it into an even layer. Gently press the topping into the top of the cake with your hands.
- Bake the cake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for a few minutes before slicing and serving warm or at room temperature. Enjoy!
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