Few things say “fall” quite like the warm, comforting flavors of pumpkin spice. And what better way to enjoy them than in a delicious pumpkin coffee cake? This treat is perfect for a cozy breakfast, a festive brunch, or simply as a sweet ending to a chilly day. Imagine the aroma of cinnamon, nutmeg, and cloves filling your kitchen as the cake bakes to golden perfection.
This recipe is a family favorite, passed down from my grandmother and tweaked to perfection over the years. It’s surprisingly easy to make, even if you’re a baking novice. So, let’s gather our ingredients, preheat those ovens, and embark on a delicious journey to create the ultimate pumpkin coffee cake.
Ingredients You’ll Need
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240g) pumpkin puree (not pumpkin pie filling!)
- 1 teaspoon pure vanilla extract
For the Crumb Topping:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (55g) cold unsalted butter, cut into small pieces
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon pure vanilla extract
Baking Equipment:
- 9×13 inch baking pan
- Mixing bowls (one large, one medium)
- Electric mixer (handheld or stand mixer)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Parchment paper (optional, but recommended for easy removal)
Step-by-Step Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For easier cleanup, consider lining the pan with parchment paper.
2. Make the Crumb Topping:
- In a medium bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Cake Batter:
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
4. Assemble and Bake:
- Pour the batter into the prepared baking pan and spread evenly. Sprinkle the crumb topping evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Glaze (Optional):
- Let the cake cool in the pan for 10-15 minutes before glazing (if desired).
- To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Slice of Pumpkin Coffee Cake with Glaze
Tips for Pumpkin Coffee Cake Perfection:
- Don’t overmix the batter: Overmixing can lead to a tough cake. Mix the batter only until the ingredients are just combined.
- Use high-quality pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Adjust the spices to your liking: Feel free to adjust the amounts of cinnamon, nutmeg, and cloves to suit your taste.
- Toast the pecans (optional): For added flavor and crunch, toast the pecans for the topping in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
FAQs About Pumpkin Coffee Cake:
Can I use a different type of pan?
You can bake this cake in a 9-inch square pan or a bundt pan. Adjust the baking time accordingly.
Can I make this recipe vegan?
Yes, there are many vegan substitutes for eggs and butter that you can use in this recipe.
Can I freeze pumpkin coffee cake?
Yes, you can freeze the baked and cooled cake for up to 2 months. Thaw overnight in the refrigerator before serving.
Ingredients for Pumpkin Coffee Cake
Enjoy the Flavors of Fall!
This pumpkin coffee cake is a delightful way to savor the flavors of fall. It’s a recipe you’ll find yourself making again and again. If you give this recipe a try, be sure to share your experience in the comments below. Happy baking!
For more delicious fall-inspired recipes, check out our Pecan Pie Cheesecake recipe!
