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Pumpkin Coffee Cake

Pumpkin Coffee Cake
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If you’re craving a cozy treat that embodies the spirit of fall, look no further than this Pumpkin Coffee Cake. This delightful cake is moist, packed with warm spices, and is perfect for any occasion—from breakfast to dessert. With its tender crumb and crunchy streusel topping, it’s designed to be enjoyed with your favorite warm beverage or shared at family gatherings. Easy to make and full of flavor, this Pumpkin Coffee Cake is bound to become a seasonal favorite in your home.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 and 1/3 cups all-purpose flour
  • 6 tablespoons brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3 cups all-purpose flour
  • 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
  • 1 and 1/2 cups packed brown sugar
  • 3 large eggs, whisked together
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 2 cups canned pumpkin
  • 2–3 tablespoons heavy cream
  • 1 – 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together flour, sugars, spices, baking soda, baking powder, and salt.
  3. In another bowl, combine melted butter, vegetable oil, eggs, vanilla extract, sour cream, and pumpkin until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined—some lumps are okay.
  5. Spread the batter evenly in the prepared pan and bake for 40 minutes or until a toothpick comes out clean.
  6. Let the cake cool before serving. Drizzle with a mixture of heavy cream and powdered sugar if desired.

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Find it online: https://prrecipe.com/pumpkin-coffee-cake-3/