This Pumpkin Coffee Cake is a delightful fall treat that combines the rich flavors of pumpkin and warm spices, making it perfect for cozy mornings or festive gatherings. The sweet crumble on top adds a delicious texture, while the moist cake ensures every bite is filled with flavor. Whether enjoyed with a cup of coffee or served at a gathering, this cake is sure to impress and satisfy everyone's sweet tooth.
Pumpkin Coffee Cake is the perfect treat to enjoy on cozy fall mornings! Soft and spiced, this cake is topped with a sweet crumble that will have everyone coming back for seconds. Let’s dive into the ingredients that make this delightful cake so irresistible!
INGREDIENTS
- For the Streusel:
- 3 cups all-purpose flour, spooned and leveled: Provides the base for the streusel topping, creating a deliciously crunchy texture.
- 1 cup brown sugar, packed: Adds sweetness and moisture to the streusel.
- 1/2 cup granulated sugar: Balances the flavors in the streusel topping.
- 1 teaspoon kosher salt: Enhances the overall flavor of the streusel.
- 1 tablespoon cinnamon: Infuses warmth and spice into the streusel.
- 1 tablespoon pumpkin pie spice: Adds the signature flavor of fall to the topping.
- 1 cup butter (2 sticks), melted: Binds the streusel ingredients together and adds richness.
- For the Cake:
- 2 & 1/4 cups all-purpose flour: Forms the base of the cake, providing structure.
- 1 & 1/2 cups granulated sugar: Sweetens the cake, making it deliciously indulgent.
- 1 tablespoon baking powder: Helps the cake rise and become fluffy.
- 3/4 teaspoon baking soda: Works with the baking powder to leaven the cake.
- 3/4 teaspoon kosher salt: Balances the sweetness of the cake.
- 1 tablespoon pumpkin pie spice: Infuses the cake with rich, autumn flavors.
- 1 teaspoon cinnamon: Adds depth and warmth to the cake.
- 1/2 cup butter (1 stick), softened but still cool: Contributes to the cake's moisture and texture.
- 1 (15-oz) can pumpkin puree (divided): Provides moisture, flavor, and a beautiful color to the cake.
- 4 large eggs: Binds the ingredients together and helps the cake rise.
- 1/4 cup vegetable oil (or light-flavor olive oil): Adds moisture and richness to the cake.
- 1 tablespoon vanilla extract: Enhances the overall flavor of the cake.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch cake pan.
- Step 2:
- In a large bowl, make the streusel by whisking together 3 cups flour, 1 cup brown sugar, ½ cup granulated sugar, 1 tsp salt, 1 tbsp cinnamon, and 1 tbsp pumpkin pie spice. Melt 1 cup butter and mix it into the flour mixture until it resembles wet sand. Set aside.
- Step 3:
- In another large bowl, whisk together 2¼ cups flour, 1½ cups sugar, 1 tbsp baking powder, ¾ tsp baking soda, ¾ tsp salt, 1 tbsp pumpkin pie spice, and 1 tsp cinnamon. Chop ½ cup softened butter and add it to the flour mixture.
- Step 4:
- Stir in about half a can of pumpkin puree. Blend until combined, adding more pumpkin if needed.
- Step 5:
- In the butter bowl, whisk in the remaining pumpkin, 4 eggs, ¼ cup oil, and 1 tbsp vanilla. Mix this into the flour mixture in three additions, beating well after each until the batter is light and fluffy.
- Step 6:
- Spread 2 cups of the batter in the prepared pan. Top with 1 cup of streusel, then 2 more cups of batter, followed by another cup of streusel. Finish with the remaining batter and top with 2 cups of streusel.
- Step 7:
- Bake for 35 minutes. Quickly sprinkle the remaining streusel on top and return to the oven for another 10-15 minutes, until a toothpick comes out clean. Let cool for 15-20 minutes.
- Step 8:
- Make the icing by beating ¼ cup butter until smooth, then adding 1 tsp vanilla, ½ tsp salt, 3 tbsp milk, and 2 cups powdered sugar. Mix until smooth and drizzle over the cake.
Serving and Storage Tips
- This Pumpkin Coffee Cake is best served warm, drizzled with icing. It pairs wonderfully with a cup of coffee or tea!
- Leftovers can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- This cake also freezes well! Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.
Helpful Notes
- Feel free to customize the streusel topping with nuts or additional spices for extra flavor.
- If you prefer a lighter cake, you can substitute some of the all-purpose flour with whole wheat flour.
- This cake can also be made in muffin form! Adjust baking time to about 20-25 minutes for individual servings.
Tips from Well-Known Chefs
- Chef Ina Garten recommends letting the cake cool completely before icing it to prevent the icing from melting into the cake.
- Chef Julia Child suggests using fresh pumpkin puree for a more intense flavor, although canned works well for convenience.
WHY YOU'LL LOVE THIS RECIPE
- This Pumpkin Coffee Cake is a delightful combination of flavors and textures, making it a perfect choice for fall gatherings.
- The sweet crumble on top adds a satisfying crunch that complements the soft, spiced cake beautifully.
- It’s easy to make and can be prepared ahead of time, allowing you to enjoy more time with friends and family.
VARIATIONS
- For a chocolate twist, add chocolate chips to the batter or replace part of the flour with cocoa powder.
- You can also add chopped apples or nuts to the batter for added texture and flavor.
- For a glaze, mix powdered sugar with orange juice instead of milk for a citrusy finish.