This delightful Pumpkin Coffee Cake is soft and fluffy, perfect for autumn! With its warm spices and creamy topping, each bite feels like a cozy hug.
Honestly, I can’t resist a slice with my morning coffee. It’s like dessert for breakfast, and who doesn’t love that? ☕🍰
Making this cake is a breeze! Just mix everything together, pop it in the oven, and enjoy the heavenly smell wafting through your home. It’s a real treat!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Canned pumpkin puree is convenient and has great flavor. If you can’t find it, you can make your own by roasting and blending fresh pumpkin. Just make sure it’s smooth.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives this cake its cozy autumn flavor. Feel free to adjust the spices based on your taste. You could even substitute pumpkin pie spice if you have it on hand.
Oil or Butter: I usually opt for vegetable oil for moisture, but melted butter adds extra flavor. You can also use coconut oil for a hint of tropical taste or even a light olive oil if you’re feeling adventurous.
Buttermilk: This helps keep the cake tender. If you don’t have any, make your own by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and let it sit for about 5-10 minutes. You can also use plain yogurt as a substitute.
How Can I Get the Streusel Topping Just Right?
Creating the streusel topping is easy and essential for that crunchy contrast! Here’s how to do it:
- Mix the brown sugar, flour, cinnamon, and salt together first.
- Add cold butter cubes and use your fingers or a pastry cutter to blend until you see small clumps, like coarse crumbs.
- If it gets too sticky, you can add a bit more flour until it reaches the right texture.
This topping not only adds flavor but also a delightful texture. Don’t skip it!
Why Is It Important Not to Overmix the Batter?
Mixing too much can lead to a tough texture, rather than a light and fluffy cake. Follow these tips:
- Combine wet and dry ingredients until just mixed. Some lumps are okay!
- Use a gentle folding motion rather than vigorous stirring.
- The goal is to keep air in the batter, which helps the cake rise beautifully.
This way, your pumpkin coffee cake will be perfectly soft and delicious!
How to Make Pumpkin Coffee Cake
Ingredients You’ll Need:
For The Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (230g) canned pumpkin puree
- 1/2 cup (120ml) buttermilk or sour cream
For The Streusel Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (40g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons (56g) cold unsalted butter, cubed
For The Glaze:
- 3/4 cup (90g) powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin coffee cake takes about 15-20 minutes to prep and 40-45 minutes to bake, plus an additional 10 minutes to cool and drizzle the glaze. In total, plan for about 1 hour and 15 minutes to enjoy this scrumptious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is well blended. Set this bowl aside.
3. Prepare the Wet Ingredients:
In a larger bowl, whisk together the granulated sugar, brown sugar, and oil until the mixture is smooth. Add in the eggs one by one, beating well after each addition. Then, stir in the vanilla extract and the pumpkin puree until you have a nice smooth batter.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—make sure not to overmix, as this could make the cake tough.
5. Pour and Spread the Batter:
Pour the cake batter evenly into the prepared pan, smoothing it out with a spatula.
6. Make the Streusel Topping:
In a small bowl, mix together the brown sugar, flour, cinnamon, and salt for the streusel. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.
7. Add the Topping:
Sprinkle the streusel mixture evenly over the batter in the pan.
8. Bake the Cake:
Pop it in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Prepare the Glaze:
While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. You can adjust the thickness by adding more milk or sugar as needed.
10. Drizzle the Glaze:
Once the cake has cooled for a few minutes, drizzle the glaze over the top. Let it cool completely before slicing.
11. Enjoy!
Slice your pumpkin coffee cake and serve it alongside your favorite cup of coffee for a delightful treat!
Enjoy your moist, spiced pumpkin coffee cake with a crunchy, sweet streusel and a smooth vanilla glaze!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If using fresh pumpkin, roast and blend it until smooth. Just make sure to remove excess moisture to keep your cake from becoming too dense. About 1 cup of cooked and pureed fresh pumpkin should work perfectly!
How Do I Store Leftovers?
Store any leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor and texture!
Can I Freeze This Cake?
Yes, you can freeze the pumpkin coffee cake! Wrap it tightly in plastic wrap followed by aluminum foil or place it in an airtight container. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by combining 1 tablespoon of lemon juice or white vinegar with 1/2 cup of regular milk. Let it sit for 5-10 minutes, and you’ll have a delicious buttermilk replacement!
