Pumpkin Coffee Cake is a delightful treat that perfectly marries the warm, comforting flavors of fall with the rich aroma of freshly brewed coffee. As the leaves change and the air turns crisp, this cake becomes a staple in my kitchen, evoking memories of cozy gatherings and festive celebrations. The history of pumpkin in culinary traditions dates back centuries, often associated with harvest festivals and Thanksgiving feasts. People love this dish not only for its moist, tender texture but also for the way it fills the room with a sweet, spiced fragrance that invites everyone to the table. Whether enjoyed as a breakfast indulgence or a delightful afternoon snack, Pumpkin Coffee Cake is a versatile recipe that brings joy and warmth to any occasion.
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- 1/2 cup chopped nuts (optional)
Preparing the Batter
1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly. 2. **Mix Dry Ingredients**: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these ingredients together until they are well blended. This step is crucial as it helps to evenly distribute the leavening agents and spices throughout the flour. 3. **Combine Sugars and Wet Ingredients**: In another bowl, mix the granulated sugar and brown sugar together. Add the vegetable oil and whisk until the mixture is smooth. Then, add the eggs one at a time, mixing well after each addition. Next, stir in the pumpkin puree and vanilla extract until everything is well combined. 4. **Combine Wet and Dry Ingredients**: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. If youre using nuts or chocolate chips, fold them in at this stage.Preparing the Streusel Topping
5. **Make the Streusel**: In a separate bowl, combine the all-purpose flour, brown sugar, and ground cinnamon for the streusel topping. Add the cold, cubed butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. If youre adding nuts, fold them in now.Cooking Process
6. **Prepare the Baking Pan**: Grease a 9×13 inch baking pan with cooking spray or butter. You can also line the bottom with parchment paper for easier removal later. 7. **Pour the Batter**: Pour the pumpkin batter into the prepared baking pan, spreading it evenly with a spatula. 8. **Add the Streusel Topping**: Sprinkle the streusel mixture evenly over the top of the batter. Dont be shy with the streusel; it adds a delightful crunch and sweetness to the cake. 9. **Bake the Cake**: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to avoid overbaking. 10. **Cool the Cake**: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely. This step is important as it allows the cake to set properly.Assembling and Serving
11. **Slice the Cake**: Once the cake is completely cool, use a sharp knife to cut it into squares or rectangles. 12. **Serve**: You can serve the pumpkin coffee cake as is, or dust it with powdered sugar for a touch of sweetness. It pairs wonderfully with a cup of coffee or tea, making it a perfect treat for breakfast or an afternoon snack. 13. **Store Leftovers**: If you have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, or freeze it for longer storage. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Conclusion:
In summary, this Pumpkin Coffee Cake is an absolute must-try for anyone looking to embrace the cozy flavors of fall. The combination of warm spices, moist pumpkin, and a delightful crumb topping creates a treat that is perfect for breakfast, brunch, or even an afternoon snack with your favorite cup of coffee or tea. I love serving it warm, perhaps with a dollop of whipped cream or a drizzle of maple syrup for an extra touch of indulgence. If you’re feeling adventurous, consider adding some chocolate chips or nuts for added texture, or even swapping out the pumpkin for applesauce for a different twist. The possibilities are endless, and I encourage you to make this recipe your own! I can’t wait for you to try this Pumpkin Coffee Cake and experience the joy it brings. Once youve baked it, please share your thoughts and any variations you tried! Your feedback means the world to me, and I love hearing how my recipes fit into your kitchen adventures. So grab your ingredients, preheat that oven, and lets get baking! PrintPumpkin Coffee Cake: A Delicious Fall Treat You Can’t Resist
- Total Time: 45-50 minutes
- Yield: 12–16 servings 1x
Description
This Pumpkin Coffee Cake features a moist pumpkin batter topped with a crunchy streusel, perfect for breakfast or a snack. Infused with warm spices and customizable with nuts or chocolate chips, its a delightful fall treat that pairs wonderfully with coffee or tea.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup brown sugar, packed (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 1/4 cup cold butter, cubed
- 1/2 cup chopped nuts (optional, for streusel)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In another bowl, mix the granulated sugar and brown sugar. Add the vegetable oil and whisk until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if using.
- In a separate bowl, combine the all-purpose flour, brown sugar, and ground cinnamon for the streusel. Add the cold, cubed butter and mix until it resembles coarse crumbs. Fold in nuts if desired.
- Grease a 9×13 inch baking pan or line it with parchment paper.
- Spread the pumpkin batter evenly in the prepared baking pan.
- Sprinkle the streusel mixture evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Once cool, cut into squares or rectangles.
- Serve as is or dust with powdered sugar. Pairs well with coffee or tea.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for longer storage.
Notes
- Feel free to customize the cake by adding your favorite nuts or chocolate chips.
- For a sweeter touch, dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
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