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.