Pumpkin Coffee Cake

If you’re looking for a cozy, delightful treat that brings the essence of fall straight to your kitchen, then this Pumpkin Coffee Cake is just what you need! This cake is not only perfect for weekend brunches but also wonderful for family gatherings or when you want to indulge in something sweet with your morning coffee. Its moist texture and warm spices will wrap you in comfort, making it a beloved recipe in any home.

Every bite of this Pumpkin Coffee Cake reminds me of crisp autumn days and family traditions. The combination of pumpkin and spices is irresistible, and the streusel topping adds just the right amount of crunch. I can’t wait for you to try it!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and straightforward ingredients, baking this cake is a breeze!
• Family-Friendly: Everyone from kids to grandparents will love the flavors in this delicious cake.
• Perfect for Any Occasion: Whether it’s breakfast or dessert, this cake fits right into any meal.
• Make-Ahead Convenience: You can bake it ahead of time, making it perfect for busy days or last-minute guests.
• Delicious Flavor: The blend of pumpkin and warm spices creates a comforting taste that’s hard to resist.

Ingredients You’ll Need

You’ll be pleased to know that the ingredients for this Pumpkin Coffee Cake are simple and wholesome. Most of them are staples you might already have in your pantry! Let’s gather everything we need to create this delightful treat.

For the Cake Base

• 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

For the Wet Ingredients

• 3/4 cup vegetable oil (180 ml) (or canola oil)
• 1 and 1/2 cups packed brown sugar (315 grams) (I used 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)

For the Topping

• 2-3 tablespoons heavy cream (30-45 ml) (or milk)
• 1 – 1 1/2 cups powdered sugar (110 – 165 grams) (sifted)

Variations

One of the best things about this Pumpkin Coffee Cake is how flexible it is! You can easily adapt it to suit your preferences or what you have on hand.

• Add Nuts: If you love a little crunch, toss in some chopped walnuts or pecans into the batter.
• Mix in Chocolate Chips: For chocolate lovers, adding semi-sweet chocolate chips can elevate the flavor even more!
• Try Different Spices: Experiment by adding cardamom or allspice for an extra layer of warmth.
• Make It Gluten-Free: Substitute regular flour with a gluten-free blend that works well for baking.

How to Make Pumpkin Coffee Cake

Step 1: Preheat Your Oven

Preheat your oven to 350F (180C) degrees. This step is crucial as it ensures even baking throughout your cake. A properly heated oven will help achieve that lovely golden color on top!

Step 2: Prepare the Baking Pan

Grease a 9×13 inch baking pan and lightly flour it. Make sure your pan has sides at least 2 inches tall; otherwise, your cake might overflow while baking. This way, we ensure every bit of our delicious batter stays safely inside!

Step 3: Mix Dry Ingredients

In a large bowl, combine all-purpose flour, brown sugar, granulated sugar, cinnamon, baking soda, baking powder, salt, and spices. Whisk them together until well blended. Mixing these dry ingredients helps distribute the leavening agents evenly so that our cake rises beautifully.

Step 4: Combine Wet Ingredients

In another bowl, mix together melted butter, vegetable oil, eggs, vanilla extract, sour cream, and pumpkin until smooth. This mixture will add richness and moisture to our coffee cake.

Step 5: Bring It All Together

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix—it’s okay if there are a few lumps! Overmixing can lead to a dense cake instead of the fluffy texture we want.

Step 6: Bake Your Cake

Spread the batter evenly in your prepared pan and pop it into the preheated oven. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. The aroma that fills your kitchen during baking is simply heavenly!

Step 7: Cool and Serve

Once baked, allow your Pumpkin Coffee Cake to cool in the pan before slicing into pieces. Drizzle with heavy cream mixed with sifted powdered sugar if desired for an extra touch of sweetness! Enjoy each slice alongside your favorite warm beverage—it’s truly comfort food at its finest.

Pro Tips for Making Pumpkin Coffee Cake

Baking the perfect pumpkin coffee cake is all about attention to detail and a sprinkle of love! Here are some tips to ensure your cake turns out moist, flavorful, and simply irresistible.

• Use room temperature ingredients: Bringing eggs, sour cream, and even your butter to room temperature helps them blend more smoothly into the batter, resulting in a more even texture.

• Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake instead of the light, fluffy texture we all love.

• Measure flour accurately: Spoon and level your flour into the measuring cup rather than scooping directly from the bag. This prevents compacting and ensures you don’t end up with a dry cake.

• Check for doneness: Ovens can vary! To ensure your pumpkin coffee cake is perfectly baked, insert a toothpick into the center. It should come out clean or with just a few crumbs attached.

• Let it cool before serving: Allowing the cake to cool in the pan for at least 10-15 minutes before transferring it to a wire rack helps maintain its structure and makes slicing easier.

How to Serve Pumpkin Coffee Cake

Serving pumpkin coffee cake isn’t just about slicing it up; it’s about creating an experience that delights your senses! Here are some ideas for how to present this scrumptious treat in style.

Garnishes

• Whipped cream: A dollop of homemade whipped cream on top adds a creamy contrast that enhances the flavors beautifully.

• Chopped nuts: Sprinkle some toasted walnuts or pecans on top for an extra crunch and nutty flavor that complements the spices perfectly.

Side Dishes

• Fresh fruit salad: A vibrant mix of seasonal fruits brings freshness to your plate, balancing the sweetness of the coffee cake with crisp acidity.

• Yogurt parfait: Layered yogurt with granola and berries creates a delightful contrast in texture and flavor, making for a well-rounded breakfast or brunch spread.

• Coffee or tea: Pairing your pumpkin coffee cake with a warm beverage such as spiced chai tea or freshly brewed coffee will enhance its cozy flavors—perfect for those chilly mornings!

With these serving suggestions and pro tips at hand, you’re ready to bake an unforgettable pumpkin coffee cake that friends and family will adore! Enjoy every bite!

Make Ahead and Storage

This Pumpkin Coffee Cake is perfect for meal prep! Whether you’re planning for a brunch gathering or simply want to enjoy a delightful treat throughout the week, this cake holds up beautifully and can be enjoyed over several days.

Storing Leftovers

• Allow the cake to cool completely after baking.
• Cover it tightly with plastic wrap or transfer it to an airtight container.
• Store at room temperature for up to 3 days, or refrigerate for up to a week.

Freezing

• Once cooled, cut the cake into individual pieces.
• Wrap each piece in plastic wrap and then place them in a freezer-safe bag or container.
• Freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator.

Reheating

• For best results, reheat individual pieces in the microwave on medium power for about 15-20 seconds.
• Alternatively, warm slices in an oven preheated to 350°F (175°C) for about 10 minutes.

FAQs

Here are some common questions about making this delightful Pumpkin Coffee Cake.

Can I make Pumpkin Coffee Cake ahead of time?

Absolutely! This Pumpkin Coffee Cake is great for making ahead. You can bake it a day or two before your event and store it as instructed above.

What makes this Pumpkin Coffee Cake so moist?

The combination of canned pumpkin, sour cream, and vegetable oil adds moisture and richness, resulting in a perfectly tender texture that complements the warm spices beautifully.

Can I use fresh pumpkin instead of canned?

Yes! If you have fresh pumpkin available, you can absolutely roast it and puree it to use in your Pumpkin Coffee Cake. Just ensure it’s well-drained to avoid excess moisture.

How do I know when my Pumpkin Coffee Cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is ready.

What can I serve with Pumpkin Coffee Cake?

This delicious cake pairs wonderfully with coffee or tea. It’s also delightful with a dollop of whipped topping or a sprinkle of cinnamon sugar on top!

Final Thoughts

I truly hope you enjoy making this Pumpkin Coffee Cake as much as I do! It’s not just a recipe; it’s an experience filled with warmth and cozy flavors that bring joy to any occasion. Whether sharing it with friends or savoring it solo on a quiet morning, this cake is sure to be a hit. Happy baking!