Introduction to Pumpkin Spice Coffee Cake
As the leaves turn and the air gets crisp, there’s nothing quite like the aroma of a freshly baked Pumpkin Spice Coffee Cake wafting through the kitchen. This delightful treat is perfect for busy moms and professionals like us, who crave a slice of comfort amidst our hectic schedules. Whether you’re looking for a quick solution for a busy day or a dish to impress your loved ones at a gathering, this cake is your answer. It’s moist, flavorful, and embodies the essence of fall, making it a must-try recipe this season!
Why You’ll Love This Pumpkin Spice Coffee Cake
This Pumpkin Spice Coffee Cake is a game-changer for busy days. It comes together in just 15 minutes of prep time, making it a breeze to whip up. The warm spices and rich pumpkin flavor create a cozy treat that everyone will adore. Plus, it’s perfect for breakfast, dessert, or an afternoon snack. Trust me, once you try it, you’ll be hooked on this fall favorite!
Ingredients for Pumpkin Spice Coffee Cake
Gathering the right ingredients is the first step to creating your delicious Pumpkin Spice Coffee Cake. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cake, providing structure and texture.
- Granulated sugar: Sweetens the cake and helps create that lovely moist crumb.
- Pumpkin puree: The star of the show! It adds moisture and that signature fall flavor.
- Vegetable oil: Keeps the cake tender and moist; you can also use melted coconut oil for a twist.
- Large eggs: They bind everything together and help the cake rise.
- Vanilla extract: A splash of this adds depth and enhances the overall flavor.
- Baking powder and baking soda: These leavening agents help the cake rise and become fluffy.
- Ground cinnamon, nutmeg, and ginger: These warm spices are what make this cake feel like a hug in dessert form.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Chopped walnuts (optional): For a delightful crunch, but feel free to leave them out if you prefer.
- Brown sugar: This is for the crumbly topping, adding a rich sweetness and texture.
- Unsalted butter: Melted for the topping, it brings everything together beautifully.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Pumpkin Spice Coffee Cake
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures your Pumpkin Spice Coffee Cake bakes evenly. While the oven warms up, grab a 9×13 inch baking pan and grease it well. I like to use a bit of butter or cooking spray for easy removal later.
Step 2: Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and those warm spices: cinnamon, nutmeg, and ginger. Whisk them together until well blended. This step is crucial for ensuring every bite of your cake is packed with flavor!
Step 3: Combine Wet Ingredients
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. This mixture is where the magic happens! The pumpkin adds moisture, while the oil keeps the cake tender. Trust me, it smells divine!
Step 4: Combine Wet and Dry Mixtures
Now, gently fold the wet ingredients into the dry mixture. Be careful not to overmix; you want a few lumps to keep the cake light and fluffy. If you’re using walnuts, now’s the time to fold them in for that delightful crunch!
Step 5: Prepare the Topping
In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter. This crumbly topping is what makes your Pumpkin Spice Coffee Cake irresistible! Stir until it resembles wet sand, then set it aside while you prepare to bake.
Step 6: Bake the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Sprinkle the topping generously over the batter. Bake in your preheated oven for 30-35 minutes. Keep an eye on it; a toothpick inserted in the center should come out clean when it’s done!
Tips for Success
- Use fresh pumpkin puree for a richer flavor; it makes a world of difference!
- Don’t overmix the batter; a few lumps are okay for a light texture.
- Let the cake cool before slicing to maintain its moistness.
- Store leftovers in an airtight container to keep it fresh for up to three days.
- For an extra treat, drizzle with icing before serving!
Equipment Needed
- 9×13 inch baking pan: Essential for baking your cake; a round pan works too!
- Mixing bowls: Use two medium bowls for wet and dry ingredients; any size will do.
- Whisk: Perfect for blending ingredients; a fork can work in a pinch.
- Measuring cups and spoons: Accurate measurements are key; use a kitchen scale for precision.
- Spatula: Great for folding and spreading batter; a wooden spoon is a good alternative.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free Pumpkin Spice Coffee Cake.
- Dairy-Free: Use coconut oil instead of butter and almond milk in place of regular milk for a dairy-free version.
- Vegan: Replace eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based milk.
- Chocolate Chip: Add 1 cup of chocolate chips to the batter for a sweet twist that chocolate lovers will adore.
- Spiced Up: Experiment with additional spices like allspice or cloves for an extra kick of flavor.
Serving Suggestions
- Pair your Pumpkin Spice Coffee Cake with a steaming cup of coffee or spiced chai for a cozy afternoon treat.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- For a festive touch, garnish with a sprinkle of cinnamon or a drizzle of caramel sauce.
FAQs about Pumpkin Spice Coffee Cake
Can I use canned pumpkin puree instead of fresh?
Absolutely! Canned pumpkin puree is a convenient option and works beautifully in this Pumpkin Spice Coffee Cake. Just make sure to choose 100% pure pumpkin, not pumpkin pie filling, for the best results.
How do I store leftover Pumpkin Spice Coffee Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months.
Can I make this cake ahead of time?
Yes! You can prepare the batter a day in advance and store it in the fridge. Just remember to bring it to room temperature before baking. This way, you can enjoy fresh Pumpkin Spice Coffee Cake with minimal effort!
What can I substitute for walnuts?
If you’re not a fan of walnuts or have allergies, feel free to leave them out. You can also substitute with pecans, almonds, or even chocolate chips for a different flavor profile in your Pumpkin Spice Coffee Cake.
Can I make this recipe gluten-free?
Definitely! Just swap the all-purpose flour with a gluten-free flour blend. This way, you can still enjoy the deliciousness of Pumpkin Spice Coffee Cake without the gluten!
Final Thoughts
There’s something truly magical about baking a Pumpkin Spice Coffee Cake. The warm spices fill your home with a cozy aroma, inviting everyone to gather around the kitchen. Each slice is a delightful blend of flavors that brings comfort and joy, making it perfect for any occasion. Whether you’re sharing it with family or enjoying a quiet moment with a cup of coffee, this cake is sure to become a cherished fall tradition. So, roll up your sleeves, embrace the season, and let this Pumpkin Spice Coffee Cake bring a little sweetness to your busy life!
Print
Pumpkin Spice Coffee Cake: A Fall Treat You Can’t Miss!
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A deliciously moist pumpkin spice coffee cake that combines the flavors of fall with a delightful crumb topping.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup brown sugar (for topping)
- 1/4 cup all-purpose flour (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter to create the topping.
- Sprinkle the topping evenly over the batter in the pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a richer flavor, use fresh pumpkin puree instead of canned.
- This cake can be stored in an airtight container for up to 3 days.
- Serve warm with a drizzle of icing for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
