Pumpkin Coffee Cake

Pumpkin Coffee Cake is a delightful treat that combines the rich flavors of pumpkin and warm spices, making it perfect for breakfast or dessert. This moist coffee cake features a crunchy streusel topping that enhances its appeal. Whether you’re hosting a brunch or looking for a cozy dessert to enjoy with your coffee, this Pumpkin Coffee Cake is sure to impress.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, you’ll have this cake in the oven in no time.
• Perfectly Moist: The addition of canned pumpkin and sour cream keeps the cake incredibly moist and tender.
• Deliciously Spiced: A blend of cinnamon, nutmeg, and ginger brings warmth and depth to each bite.
• Versatile for Any Occasion: Ideal for breakfast, brunch gatherings, or as a comforting dessert.
• Streusel Topping: The crunchy streusel adds texture and elevates the flavor profile of the cake.

Tools and Preparation

Before you start baking your Pumpkin Coffee Cake, gather the necessary tools. Having everything ready will make the process smoother.

Essential Tools and Equipment

• 9×13 inch baking pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula

Importance of Each Tool

• 9×13 inch baking pan: This size ensures even baking and provides ample space for the cake to rise without overflowing.
• Mixing bowls: Using various sizes helps keep all your ingredients organized as you prepare the batter.

Ingredients

Pumpkin, spice & everything nice come together in this easy pumpkin coffee cake with streusel topping. It’s incredibly moist with the perfect pumpkin spice flavor.

For the Cake

• 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
• 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)

How to Make Pumpkin Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C). This ensures that your Pumpkin Coffee Cake bakes evenly.

Step 2: Prepare Your Baking Pan

Grease a 9×13 inch baking pan with butter or non-stick spray. Lightly flour the pan to prevent sticking. Ensure that your pan’s sides are at least 2 inches tall; otherwise, the batter might overflow during baking.

Stay tuned for more steps on how to create this delicious Pumpkin Coffee Cake!

How to Serve Pumpkin Coffee Cake

Pumpkin coffee cake is a delightful treat that can be enjoyed in various ways. Whether it’s for breakfast, dessert, or a snack, this cake pairs beautifully with different accompaniments.

With Coffee

• Enjoy a slice alongside your morning coffee for a perfect breakfast pairing. The rich pumpkin flavor complements the coffee nicely.

With Whipped Cream

• Top the cake with a dollop of whipped cream for added creaminess. This adds a light, airy touch to each bite.

With Ice Cream

• Serve warm slices of pumpkin coffee cake with a scoop of vanilla ice cream for a decadent dessert. The warmth of the cake and the coldness of the ice cream create a delightful contrast.

With Fresh Fruit

• Pair with fresh fruit like apples or pears for a refreshing side option. The natural sweetness and crunch balance the richness of the cake.

As Breakfast Muffins

• Transform leftover pumpkin coffee cake into breakfast muffins. Slice and reheat individual pieces for an easy grab-and-go option.

How to Perfect Pumpkin Coffee Cake

To achieve the best results with your pumpkin coffee cake, consider these helpful tips:

• Use Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature to create a smooth batter that mixes evenly.

• Measure Flour Correctly: Spoon and level your flour to avoid using too much, which can make the cake dense.

• Don’t Overmix: Mix just until combined when adding wet ingredients to dry ones. This helps keep your coffee cake light and fluffy.

• Check Doneness Early: Use a toothpick to check if the center is done around 35 minutes; this prevents overbaking and keeps it moist.

Best Side Dishes for Pumpkin Coffee Cake

Pumpkin coffee cake is versatile and pairs well with numerous side dishes that enhance its flavors. Here are some great options:

1. Cinnamon Apples
   Sauté sliced apples in cinnamon and sugar for a warm, spiced topping that complements the cake.

2. Yogurt Parfait
   Layer yogurt with granola and fruits for a refreshing side dish that adds texture and tanginess.

3. Maple Syrup Drizzle
   A drizzle of maple syrup on top enhances sweetness and adds depth to every bite.

4. Chai Tea
   Pair with warm chai tea for a cozy beverage choice that echoes the spice notes in the cake.

5. Mixed Nuts
   A small bowl of mixed nuts adds crunch and balances the soft texture of the pumpkin coffee cake.

6. Cheese Platter
   Offer assorted cheeses for contrast; creamy cheeses like brie or tangy cheeses like goat cheese work well together.

7. Fruit Salad
   A light fruit salad provides freshness that cuts through the richness of the cake, making for a balanced dessert spread.

Common Mistakes to Avoid

When baking Pumpkin Coffee Cake, it’s easy to make simple mistakes. Here are some common pitfalls and how to avoid them.

• Boldly measuring flour: Always spoon and level your flour rather than scooping directly from the bag. This prevents over-measuring and ensures a fluffy cake.
• Ignoring room temperature ingredients: Using cold eggs or sour cream can result in uneven mixing. Allow these ingredients to reach room temperature for better incorporation.
• Overmixing the batter: Mixing too much can lead to a dense cake. Mix just until combined to maintain a light texture.
• Skipping the streusel topping: The streusel adds delightful texture and flavor. Don’t skip this step for an authentic coffee cake experience.
• Not checking for doneness: Ovens vary, so start checking your cake a few minutes before the suggested bake time using a toothpick. It should come out clean when done.

Storage & Reheating Instructions

Refrigerator Storage

• Store Pumpkin Coffee Cake in an airtight container.
• It will last in the refrigerator for up to 5 days.

Freezing Pumpkin Coffee Cake

• Wrap slices tightly in plastic wrap or aluminum foil.
• Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheating Pumpkin Coffee Cake

• Oven: Preheat to 350°F (175°C) and warm slices for about 10-15 minutes until heated through.
• Microwave: Place a slice on a microwave-safe plate and heat for 20-30 seconds or until warm.
• Stovetop: Heat in a non-stick skillet over low heat for 2-3 minutes per side until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about making Pumpkin Coffee Cake.

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin can be used! Just ensure it’s cooked and pureed smoothly before adding it to your batter.

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

Check with a toothpick inserted into the center; it should come out clean or with just a few moist crumbs attached.

Can I make this as muffins instead of a cake?

Absolutely! Pour the batter into muffin tins and reduce baking time to about 20-25 minutes.

What can I substitute for sour cream?

Greek yogurt works as an excellent substitute for sour cream, providing similar moisture and tanginess.

Final Thoughts

This Pumpkin Coffee Cake is not only delicious but also incredibly versatile. You can easily customize it by adding nuts, chocolate chips, or even swapping spices based on your preferences. Give this recipe a try; it’s perfect for breakfast or dessert!