Pumpkin Coffee Cake

Pumpkin Coffee Cake is the perfect fall-inspired dessert or breakfast treat, bringing together the rich, comforting flavor of pumpkin with a deliciously spiced batter and a crunchy streusel topping. This moist cake is a comforting choice for crisp autumn mornings or an afternoon snack, and it’s sure to impress anyone who loves pumpkin-flavored treats. Serve it with a cup of coffee or tea for the perfect pairing!

Why You’ll Love This Recipe

This Pumpkin Coffee Cake is a delightful blend of soft, spiced cake and a sweet, crunchy streusel topping. The pumpkin puree adds moisture and a rich flavor to the cake, while the cinnamon and nutmeg create a warm, aromatic spice mix that screams fall. The streusel topping adds the perfect contrast in texture, making each bite satisfying and comforting. Best of all, it’s easy to make and bakes up beautifully in just over 50 minutes!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup canned pumpkin puree

• 1/4 cup sour cream

For the Streusel Topping:

• 1/2 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/4 cup unsalted butter, cold and cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Oven and Pan:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a square baking dish.

Make the Cake:

2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

4. Beat in the egg and vanilla extract until fully combined. Add the pumpkin puree and sour cream, mixing until smooth.

5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Make the Streusel Topping:

6. In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt.

7. Add the cold, cubed butter and use a pastry cutter or your fingers to blend it into the dry ingredients until the mixture resembles coarse crumbs.

Assemble and Bake:

8. Pour the cake batter into the prepared pan and spread it evenly.

9. Sprinkle the streusel topping evenly over the batter.

10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

11. Let the coffee cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

12. Slice and serve!

Servings and Timing

• Servings: 8 servings

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

Variations

• Add-ins: Add 1/2 cup of chopped walnuts, pecans, or chocolate chips to the batter for extra texture and flavor.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.

• Dairy-Free: Replace the butter with a dairy-free alternative and the sour cream with a non-dairy yogurt to make this recipe dairy-free.

• Spiced Up: Add a pinch of ground ginger or cloves to the batter for an extra layer of spice.

Storage/Reheating

• Storage: Store the coffee cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.

• Reheating: Reheat individual slices in the microwave for 20-30 seconds or in the oven at 300°F for about 5 minutes.

FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, as pumpkin pie filling is pre-seasoned with spices and sugar, which will alter the flavor of the coffee cake.

2. Can I make this cake in advance?

Yes, you can bake the cake a day or two ahead of time. Just store it in an airtight container at room temperature or in the refrigerator.

3. Can I freeze this coffee cake?

Yes, you can freeze the coffee cake for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator or at room temperature before serving.

4. Can I substitute the sour cream?

You can substitute the sour cream with Greek yogurt or buttermilk if needed, though the texture may be slightly different.

5. Can I use a different type of nut for the topping?

Yes, feel free to swap the walnuts for pecans, almonds, or any nut of your choice for a different flavor and texture.

6. Can I make this coffee cake with other fruits?

While this recipe is designed for pumpkin, you can substitute with mashed bananas or applesauce for a different twist. Just be sure to adjust the seasoning accordingly.

7. Is this coffee cake very sweet?

The coffee cake has a balanced sweetness from the sugars and pumpkin. If you prefer a sweeter cake, you can increase the sugar in the batter or topping.

8. How can I make this recipe lower in sugar?

You can reduce the sugar in the batter and topping by up to 1/4 cup, or replace it with a sugar substitute like stevia or monk fruit for a lower-calorie version.

9. Can I double this recipe for a larger crowd?

Yes, you can double the ingredients and bake the coffee cake in a 9×13-inch baking dish. Just adjust the baking time and check doneness with a toothpick.

10. Can I make this coffee cake without the streusel topping?

Yes, you can skip the streusel topping if you prefer, or substitute it with a glaze made from powdered sugar and milk for a sweeter finish.

Conclusion

This Pumpkin Coffee Cake is the ultimate fall-inspired treat, combining the warmth of pumpkin and spices with a crunchy streusel topping. Perfect for breakfast, brunch, or dessert, it’s a delicious way to enjoy all the flavors of the season. Quick to make and full of comforting flavors, this coffee cake will quickly become a go-to recipe for cozy mornings or holiday gatherings. Enjoy a slice with your favorite hot beverage and indulge in the comforting, seasonal goodness!

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